You are here

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)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1965 Calories from Fat 316

% Daily Value*

Total Fat 36 g55.9%

Saturated Fat 19.4 g97%

Trans Fat 0 g

Cholesterol 96 mg32%

Sodium 592.8 mg24.7%

Total Carbohydrates 356 g118.6%

Dietary Fiber 12.4 g49.6%

Sugars 20.6 g

Protein 86 g171.9%

Vitamin A 88.9% Vitamin C 1828.3%

Calcium 52.5% Iron 114.5%

*Based on a 2000 Calorie diet

Yellow Peppers Stuffed With Spaghetti Recipe