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Yellow Peppers Stuffed With Spaghetti Recipe
|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)|
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 mg
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
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.