Start by Boiling the pasta water
Then salt it.
Cook the pasta for 8 minutes.
Use a greased casserole dish. Slice off tops of bell peppers, then remove the membranes and seeds and discard. Arrange empty peppers standing up in prepared casserole dish.
Preheat oven to 400º
In a large skillet over medium heat, Stir in mushrooms and pasta then add Italian seasoning, garlic powder, onion powder, salt, pepper, and ½ cup cheese. Stir until cheese is completely melted.
Spoon cooked onions and garlic mixture into bell peppers and top with remaining cheese. Bake until cheese is completely melted, 8 to 10 minutes. Season with pepper and top with parsley.
INGREDIENTS
5 red bell peppers
1 lb. Noodles
1/2 cup. cremini mushrooms, finely chopped
2 c. steamed long-grain white rice
2 tsp. Italian seasoning
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper, plus more for serving
1 1/2 cup. shredded Italian blend cheese, divided
Finely chopped parsley, for serving
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