I get the Family Fun magazines in the mail these days. Not sure how or why they started showing up but I’m not complaining cause they usually have pretty cute ideas for crafty things and at least one good recipe. (this post isn’t sponsored one bit, I just felt the need for some background/source info)

This is the perfect summer recipe! At first bite it was a house favorite. Hubby ate all the leftovers the very next day (and it makes quite a bit). Plus it’s delicious hot or cold & super easy to throw together.

You can click here to see the recipe directly from them or just keep scrolling to my typed up version. I swear one day I’m going to learn how to make these printable. Apparently I’m just not that web-savvy yet. Or it could be that I can barely find time to blog these days and 11pm at night isn’t conducive for learning new blogging tricks. Eventually, I really will learn how though!

Anyway… back to the yummy, delicious & easy recipe that I’m sharing with you today.

Peanut Pasta Peppers
Source:  Family Fun Magazine
Yield: 6 servings
Prep Time: 20 minutes

Ingredients
1 1/2 Cups small pasta shells
1/4 Cup + 1 Tbsp smooth natural peanut butter
2 Tbsp low sodium soy sauce (I substitute coconut aminos for an even healthier twist)
3 Tbsp apple cider vinegar
1 Tbsp hot sauce (I used Franks Red Hot)
2 Cups cooked chicken, chopped
2 medium carrots, grated
3 scallions, finely chopped
1/4 Cup cilantro, finely chopped + a lil extra for garnish
1/4 tsp. salt
6  medium bell peppers

Directions

1. Cook your pasta according to directions, reserving 3 tbsp of the cooking water.
2. Meanwhile, in a medium bowl, whisk together the peanut butter, soy sauce, vinegar, and hot sauce, Add the chicken, carrots, scallions, cilantro, and salt. Toss to coat. Add the pasta shells and the reserved cooking water, and toss until evenly coated.

3. Trim off and discard the top of each pepper, then cut out seeds and core. Without making a hole, cut a slice from the bottom so that the pepper will stand (optional, I just filled them and cute them in half for easier eating). Evening distribute the filling among the peppers. Sprinkle with more cilantro before serving.