Recipe courtesy of Sherri Williams

Pasta Salad-Stuffed Peppers

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 35 to 40
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Kosher salt

1/2 cup orzo or anelletti pasta

3 slices serrano ham

2 plum tomatoes, seeded and chopped

1/4 red onion, finely chopped

2 tablespoons capers, drained and rinsed

1 tablespoon chopped fresh parsley

1 clove garlic, minced

Zest of 1/2 lemon, plus 1 teaspoon fresh lemon juice

1/4 cup grated manchego cheese

1/4 teaspoon fennel seeds

3 tablespoons extra-virgin olive oil

1/4 cup champagne vinegar

1/4 teaspoon chopped fresh rosemary

1/4 teaspoon chopped fresh oregano

Sea salt

Pinch of red pepper flakes

35 to 40 sweet piquante peppers (such as Peppadews), drained and patted dry


  1. Bring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs. Drain and set aside.
  2. Meanwhile, fry the ham in a skillet over medium heat, turning, until crisp, 2 to 4 minutes. Drain on paper towels, then crumble.
  3. Combine the pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese and half of the crumbled ham in a bowl.
  4. Make the vinaigrette: Toast the fennel seeds in a dry skillet over medium heat, about 2 minutes. Transfer to a cutting board and crush with a skillet. Whisk the olive oil, vinegar, lemon juice, rosemary, oregano, crushed fennel, 1/4 teaspoon sea salt and the red pepper flakes in a bowl. Pour over the pasta mixture and mix until combined.
  5. Carefully stuff the pasta salad into the peppers using a small spoon. Top with the remaining crumbled ham.