Yellow Peppers Stuffed With Spaghetti
|Spaghetti||375 Milliliter, broken into 1 inch lengths (2 1/2 Cups)|
|Yellow pepper||4 Large, blanched 4 minutes|
|Butter||15 Milliliter (1 Tablespoon)|
|Mushrooms||1⁄2 Pound, diced (250 Gram)|
|Chopped pimento||30 Milliliter (2 Tablespoon)|
|Tomato sauce||300 Milliliter, heated (1 1/4 Cups)|
|Ricotta cheese||125 Milliliter (1/2 Cup)|
Cook spaghetti al dente.
Drain well and set aside.
Using small knife cut tops off peppers and remove white fibers and seeds; set aside on ovenproof platter.
Heat butter in saucepan.
Cook mushrooms 3 minutes over medium heat; season well.
Add pimento and spaghetti; mix well and cook 2 minutes.
Stir in tomato sauce and cheese; correct seasoning.
Pour into peppers and broil 4 to 5 minutes in oven.