Make the most of fresh local produce like green peppers grown by Zimmerman Farms in Vandalia, IL to make this indulgent dinner.
- 2 1/2 tbsp. Schnucks unsalted butter, divided
- 1 small local yellow squash, shredded and squeezed of excess moisture
- 2 tbsp. flour
- 2 cups Schnucks 2% reduced-fat milk
- 2 tsp. paprika
- 1 1/2 cups Schnucks shredded cheese of choice
- 8 oz. Schnucks whole-wheat rotini, prepared according to instructions
- 4 medium local green bell peppers, tops and seeds removed
- 1/4 cup Schnucks Italian-style panko breadcrumbs
- Preheat oven to 350 degrees. In a large skillet, melt 2 tablespoons butter over medium heat; add squash and sauté 5–6 minutes or until squash is tender. Stir in flour and sauté one minute more.
- Reduce heat to medium-low. Add milk and paprika; cook, stirring occasionally until milk is steaming and thickened. Remove from heat and stir in cheese until melted. Season with salt and pepper, if desired. Stir in pasta.
- Arrange peppers cut-side up in a baking dish; evenly fill them with the pasta mixture.
- In a small bowl, microwave remaining butter until melted. Add breadcrumbs to bowl and toss to combine; sprinkle on top of each pepper. Bake 30–35 minutes or until peppers are tender and topping is browned. Serve immediately.
565 CALORIES Per Serving
SATURATED FAT: 15G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.