Ingredients
1
(9-oz.) pkg. refrigerated cheese-filled tortellini
1
large red bell pepper, cut into 20 pieces
1
large green bell pepper, cut into 20 pieces
1
large yellow bell pepper, cut into 20 pieces
1
to 2 tablespoons olive oil
1/2
teaspoon dried basil leaves
1/4
teaspoon salt
20
(6-inch) bamboo skewers
Preparation
Cook tortellini as directed on package. Drain; rinse with cold water to cool.
Meanwhile, heat oven to 450°F. Combine bell peppers in medium bowl. Add oil, basil and salt; toss to coat. Spread bell peppers in ungreased 15x10x1-inch baking pan. Bake at 450°F. for 15 to 20 minutes or until crisp-tender.
Add cooked tortellini to pan; toss to coat slightly with any remaining oil mixture. Cool 5 minutes.
Thread 2 tortellini and 3 bell pepper pieces on each skewer. Serve immediately, or cover and refrigerate until serving time.
