4 ounces very small pasta shells
\n4 large red bell peppers
\n1 T. olive oil
\n3\/4 C. thinly sliced scallions
\n3 garlic cloves, minced
\n1 small zucchini, halved lengthwise and sliced
\n3\/4 C. evaporated skimmed milk
\n1\/3 C. grated Parmesan cheese
\n2 T. grated Gruyere or Swiss cheese
\n2 T. dry sherry
\n1\/2 tsp. salt
\n1\/8 tsp. pepper<\/p>\n
In a large pot of boiling water, cook pasta according to package directions. Scoop pasta out with slotted spoon and drain in a colander; keep water at a boil. Trim tops from bell peppers and reserve. Discard seeds and ribs. Shave a thin slice off bottom of each pepper so it will stand upright. Add peppers and reserved tops to boiling water and parboil until crisp-tender, about 4 minutes. Drain, reserving 1\/2 C. liquid. Rinse under cold water, then invert peppers onto paper towels to drain completely. Meanwhile, in large nonstick skillet, warm 1 tsp. of oil over medium-high heat. Add scallions and cook until slightly softened, about 1 minute. Stir in garlic and cook until fragrant, about 2 minutes. Add remaining 2 tsp. oil and zucchini, and cook, stirring frequently, until tender, about 4 minutes. Preheat oven to 400\u00b0F. Stir evaporated milk into skillet and bring mixture to a boil. Add Parmesan, Gruyere, sherry, salt and black pepper, and stir to melt cheese; remove from heat. Add drained pasta and toss to coat. Divide pasta mixture evenly among bell peppers and place upright in 8-inch square baking dish. Place tops on peppers and pour reserved pasta cooking liquid into dish. Cover with foil and bake 20 minutes. Uncover and bake 5 minutes, or until bubbly.<\/p>\n
Yield: 4 servings
\nCalories: 260
\nFat: 7.5g
\nFiber: 2.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 ounces very small pasta shells 4 large red bell peppers 1 T. olive oil 3\/4 C. thinly sliced scallions 3 garlic cloves, minced 1 small zucchini, halved lengthwise and sliced 3\/4 C. evaporated skimmed milk 1\/3 C. grated Parmesan cheese 2 T. grated Gruyere or Swiss cheese 2 T. dry sherry 1\/2 tsp. salt 1\/8 tsp. pepper In a large pot of boiling water, cook pasta according to package directions. Scoop pasta out with slotted spoon and drain in…<\/p>\n