375 Milliliter, broken into 1 inch lengths (2 1/2 Cups)
4 Large, blanched 4 minutes
15 Milliliter (1 Tablespoon)
1⁄2 Pound, diced (250 Gram)
30 Milliliter (2 Tablespoon)
300 Milliliter, heated (1 1/4 Cups)
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.