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Do you usually eat your pasta in a bowl or on a plate? How about in a pepper? This week’s easy pasta recipe from Martha Stewart Living looks complicated, but it’s actually a cinch to put together. Here’s how…

Roasted Peppers with Spaghetti Stuffing
from Martha Stewart Living

Serves 6

What you’ll need:

6 bell peppers (preferably a mix of red, orange and yellow)
8 oz. thin spaghetti
2 tbsp. extra-virgin olive oil
2 anchovy fillets
1/2 red onion, thinly sliced
2 tbsp. capers, rinsed and drained
2 tbsp. red wine vinegar
Fresh oregano leaves, for serving

Place bell peppers directly over the flame of a gas-stove burner and roast, turning with tongs, until blackened all over. (Or roast peppers under the broiler.) Transfer to a large bowl, cover with plastic wrap, and let stand 15 minutes. Peel off skins, slice off tops and remove ribs and seeds.

Bring a large pot of water to a boil; add salt. Cook pasta two minutes less than instructed on package. Drain.

Preheat oven to 350F. Heat a large sauté pan over medium-high. Swirl in oil to coat, then add anchovies, breaking them up with the back of a spoon until dissolved. Add onion and capers and cook, stirring occasionally, just until onion is softened, about 3 minutes. Pour in vinegar and cook, stirring frequently, until almost evaporated. Add pasta and toss to coat.

Generously season cavity of each pepper with salt, then fill with a heaping 1/2 cup pasta mixture, twirling pasta with a fork to fit snugly. Place peppers side by side in a two-quart oval baking dish. Bake until pasta starts to brown in a few spots, 10 to 15 minutes. Let cool slightly before serving, topped with oregano.

P.S. More recipes, including pasta with walnuts and ricotta & honey crostini.

(Photo by Johnny Miller. Recipe courtesy of Martha Stewart Living; the May issue is now on stands. Thanks to Caroline Donofrio for her help with this series.)