Pepper Cup Cheese and Pasta Salad

Yield: 8 servings

Ingredients

• 4 large green, red or yellow bell peppers
• 1 1/2 cups (6 ounces) rotini, cooked, drained
• 2 cups broccoli florets, cooked, drained
• 1 1/2 cups (6 ounces) cubed Wisconsin Cheddar cheese
• 1 cup turkey cubes
• 1/4 cup green onion slices
• 1/2 cup Italian dressing

Instructions

1. Cut peppers in half lengthwise; seed. Cook for 8 minutes in boiling water; cool.
2. Combine rotini, broccoli, cheese, turkey, onion and dressing; mix lightly.
3. Fill pepper halves with pasta mixture.
4. Cover; chill for several hours.

Notes

Microwave Directions: Cut peppers as directed. Place peppers and 2 tablespoons water in 3 quart casserole or bowl; cover. Microwave on high 4 to 5 minutes or until crisp-tender. Continue as directed.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin