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Spaghetti-Stuffed Peppers

Fresh.n.Natural's picture
Spaghetti-Stuffed Peppers can serve as a great side dish. This Spaghetti-Stuffed Peppers is one which is near and dear to my heart. Here is one recipe you will really love.
  Low fat chicken broth 60 Milliliter (1/4 Cup)
  Chopped zucchini/Yellow crookneck, pattypan, scaloppini/ sunburst squash 240 Milliliter (1 Cup)
  Shiitake mushrooms/Brown mushrooms 120 Milliliter, chopped (1/2 Cup)
  Sliced green onion 60 Milliliter (1/4 Cup)
  Basil/1 teaspoon crushed dried basil 15 Milliliter, chopped (1 Tablespoon)
  Thyme/1 teaspoon crushed dried thyme 15 Milliliter, chopped (1 Tablespoon)
  Garlic 1 Clove (5 gm), minced
  Pepper 1⁄4 Teaspoon
  Spaghetti squash 355 Milliliter, cooked, seeded and fluffed into strands (1 1/2 Cups)
  Sweet bell peppers 4 (Any Color)

In a skillet, heat broth to simmering.
Add squash, mushrooms, onion, herbs, garlic and pepper.
Simmer, uncovered, stirring occasionally, for 4 minutes, or until vegetables are tender.
Remove from heat.
Stir in cooked spaghetti squash.
Slice tops off of bell peppers and discard seeds.
Spoon filling into peppers; sprinkle on shredded cheese.
Add tops.
Place in a shallow baking dish sprayed with aerosol cooking spray.
Cover and bake in a 375°F (190°C) oven for 30-35 minutes, or until heated through.

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Spaghetti-Stuffed Peppers Recipe