Spaghetti-Stuffed Peppers Recipe
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.
Summary
MethodBaked
Ingredients
1/4 cup (60 ml) low-salt chicken broth
1 cup (240 ml) chopped zucchini, yellow crookneck, pattypan, scallopini or sunburst squash
1/2 cup (120 ml) Fresh Shiitake Mushrooms or brown mushrooms, chopped
1/4 cup (60 ml) sliced green onion
1 tbs (15 ml) Fresh Basil, chopped or 1 tsp (5 ml) crushed dried basil
1 tbs (15 ml) Fresh Thyme, chopped or 1 tsp (5 ml) crushed dried thyme
1 clove garlic, minced
1/4 tsp (1 ml) pepper
1 1/2 cups (355 ml) Spaghetti Squash, cooked, seeded and fluffed into strands
4 sweet bell peppers, any color
1/4 cup (60 ml) shredded nonfat or low-fat Swiss or cheddar cheese
Directions
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.
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.
Questions, Comments and Reviews
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