Use whichever heat level you like or swap in chopped bell peppers if you like
For an online version of her recipe you can visit this link to the Food Network: Ciabatta Stuffing with Chestnuts and Pancetta, Giada de Laurentiis Level: Easy Total: 1 hr 30 min Prep: 20 min Cook: 1 hr 10 min Yield: 8 to 10 servings Ingredients: 6 tablespoons (3/4 stick) butter 8 ounces pancetta, cut into 1/4-inch dice 2 large onions, finely chopped 2 carrots, peeled and finely chopped 3 celery stalks, finely chopped 2 tablespoons chopped fresh rosemary leaves 3 garlic cloves, chopped 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken 1/4 cup chopped fresh Italian parsley leaves 1 pound day-old ciabatta bread, cut into 3/4-inch cubes 2/3 cup freshly grated Parmesan 1 cup (or more) canned low-salt chicken broth Salt and freshly ground black pepper 2 large eggs, beaten to blend Directions: 1 Preheat oven to 350 degrees F
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More Easy Side Dish Recipes Dorito Taco Pasta Salad Ingredients 16 ounces rotini pasta 1 pound ground beef 1 ounce taco seasoning 1 pint cherry tomatoes halved slice thinly sliced green onions 1 cup shredded sharp cheddar cheese 1 cup shredded Monterey Jack cheese 1 cup Catalina dressing 2 cups nacho cheese Doritos crushed cup fresh cilantro chopped Instructions Bring a large pot of salted water to a boil, add the rotini pasta, and cook according to the package directions until al dente
