Pasta-Filled Bell Peppers

• 6 medium red peppers or 6 medium green peppers or 6 medium yellow peppers
• 6 ounces uncooked spaghetti
• 34 cup diced onion
• 2 garlic cloves, minced
• 2 teaspoons canola oil
• 1 34 cups diced fresh tomatoes
• 1 tablespoon all-purpose flour
• 34 teaspoon salt
• 1 14 cups chicken broth
• 34 cup shredded part-skim mozzarella cheese
• 14 cup minced fresh basil
• 3 tablespoons grated parmesan cheese

1. Place whole peppers on a broiler pan; broil 6 inches from the heat for 10-15 minutes or until skins are blistered and blackened, turning often.
2. Immediately place peppers in a bowl; cover and let stand for 10 minutes.
3. Peel off and discard charred skins.
4. Carefully cut tops off peppers and discard; remove seeds.
5. Set peppers aside.
6. Cook Spaghetti according to package directions.
7. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil until tender.
8. Add tomatoes; cook for 1 minute.
9. In a bowl, combine flour, salt, and broth until smooth.
10. Stir into the tomato mixture.
11. Bring to a boil; cook and stir for 1 minute or until slightly thickened.
12. Drain spaghetti; add to tomato mixture and toss to coat.
13. Sprinkle with mozzarella cheese, basil, and parmesan; toss.
14. Spoon into peppers.
15. Place into a 3 quart.
16. microwave-safe baking dish.
17. Cover and microwave on high for 3-5 minutes or until heated through.

red peppers, spaghetti, onion, garlic, canola oil, tomatoes, flour, salt, chicken broth, mozzarella cheese, fresh basil, parmesan cheese

Taken from www.food.com/recipe/pasta-filled-bell-peppers-83342 (may not work)