Red Peppers Stuffed with Cavatelle and Broccoli Alfredo

1 package Mama Rosie’s Frozen Cavatelle
One 15oz. jar of alfredo sauce, prepared
¼ cup parmesan cheese, shredded
3 cups broccoli florets, cut into bite-size pieces
½ teaspoon kosher salt
¼ teaspoon black pepper, freshly ground
6 red bell peppers, medium sized
Parsley, freshly chopped (optional)

INSTRUCTIONS
Preheat oven to 350ºF.
In medium bowl, toss Mama Rosie’s Cavatelle with the broccoli and jarred alfredo sauce.
Slice tops off peppers and remove ribs and seeds.
If peppers do not stand up straight, cut very thin slices off base of peppers until they are straight.
Put peppers in a large baking dish and season evenly with salt and pepper.
Spoon the Cavatelle, broccoli and alfredo mixture into the peppers; sprinkle evenly with parmesan cheese.
Fill baking dish with ½ inch of water and bake 40 to 45 minutes or until peppers are cooked through.
Top with freshly chopped parsley if desired.
Let stand 5 minutes before serving.