Instructions: Preheat oven to 350 F. Prepare pasta according to package directions; drain and set aside. Heat oil in medium saucepan; add garlic, onion and celery.

Cover and cook until vegetables are soft. Remove from heat. Stir in pasta, thyme parsley, Parmesan cheese, 1/2 cup of the chicken broth, and half of the provolone cheese. Cut tops off the peppers and remove seeds. Cut a small piece off the bottoms so peppers will stand upright. Spoon the pasta mixture into each pepper and set in baking dish. Sprinkle each pepper with 1/2 teaspoon bread crumbs. Sprinkle the remaining half of the provolone on top of the peppers. Pour the remaining 1 1/2 cups of broth around peppers.

Bake 45 minutes until lightly browned on top and tender. Serve immediately.

Preparation Time: 25 minutes

Baking Time: 45 minutes

Yield: 6 peppers

Serving size: 1 pepper

1/2

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