Provencal Peppers

This recipe calls for yellow peppers to contrast with the filling, but red ones were on sale so I used those. I have even included pics :)

4 yellow bell peppers
1 TBS olive oil
1 red onion, sliced
1 zucchini, diced
4 oz mushrooms, sliced
1 garlic clove, crushed
14 oz can chopped tomatoes
1 TBS tomato paste
1/3 cup pine nuts (optional)
2 TBS torn fresh basil
1/2 cup shredded cheddar cheese
salt and pepper to taste

1. Preheat oven to 350F. Fill a saucepan with water and heat to boiling. While waiting for water to boil, heat oil in saucepan over medium heat. Add onions, zucchini, mushrooms and garlic. Saute for 3 minutes.

2. Stir in tomatoes and paste, then bring to a boil. Reduce heat and simmer for 15 minutes. Stir occasionally. Remove from heat and stir in basil and pine nuts.

3. Cut bell peppers in half lengthwise. Remove seeds. place in boiling water, 2 or 3 at a time, covering in water, to blanch for 3 minutes.

4. Place peppers in a long glass baking dish. Fill them with vegetable mix. Cover dish with foil and bake for 20 minutes. Remove foil and sprinkle with cheddar and cook uncovered for 5-10 minutes.

Serve with brown and wild rice or garlic bread.

Sun-dried Tomato and Parmesan Carbonara

6oz tagliatelle pasta (I didn't have any, so I used spaghetti)
10 sun-dried tomatoes in olive oil, drained
2 eggs, beaten
2/3 cup heavy cream(If you don't have any just add 1Tbs butter to 2/3 c. whole milk)
1 Tbs whole grain mustard
2/3 cup finely grated Parmesan cheese
12 torn, fresh basil leaves (start with 8 and then add more as needed. Fresh is VERY strong)
salt and pepper to taste

Boil pasta until al dente. Remove from heat.

Cut tomatoes into small pieces. Beat eggs, cream and mustard in a mixing bowl until smooth and combined. Don't let mixture get frothy.

Drain pasta. Put pasta on low heat. Mix in cream mixture, Parmesan, tomatoes and basil leaves. Cook on low for one minute or until mixture thickens. Salt and pepper to taste.