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Spaghetti-Stuffed Bell Peppers

At first glance this recipe might seem a little funky, but we promise it's delicious — and healthy! A Mediterranean medley, it's packed with flavor and gives an old pasta dish a new lease of life.

Ingredients (for 2 people):

• 2 bell peppers (color of your choice)
• 1 tbsp. olive oil
• 1 cup leftover pasta (we often choose spaghetti as it's easier to swirl into the pepper!)
• 1 jar artichoke hearts (drained and quartered)
• 1/2 cups frozen peas
• 1/2 cup cheddar cheese 

Instructions: 

1. Preheat oven to 400°F. Make sure wire rack is positioned in the middle.
2. Cut tops off bell peppers and remove seeds. The peppers should be able to stand alone, but if they can't, chop a thin slice off their base so that they are able to.
3. Place the peppers in a baking dish and brush with olive oil. 
4. In a bowl, mix the leftover pasta, artichokes, peas, and cheese. Season with salt and pepper. Fill the peppers with the mixture and place the tops back on the peppers. 
5. Back for 30 min. until the peppers are hot and nicely roasted.