Spaghetti Stuffed Bell Peppers
Warm, comforting, and downright delicious, these vegetarian Spaghetti Stuffed Bell Peppers use pasta instead of rice. Trust me, you can’t go wrong with spaghetti bell peppers for a quick weeknight meal! This recipe is a fun way to get more veggies on the table in a way that the whole family will love. These Spaghetti Stuffed Bell Peppers are pretty darn nutritious, but you can boost their nutrition even more by: Opting for 100% whole grain spaghetti. Sneaking in more veggies when you stuff the peppers (zucchini would be great!) Adding a lean protein, like diced chicken or beans.
Reheating and storage: Did I mention these make great leftovers?! Store in an airtight container in the fridge for 3-4 days. When you want to eat one, reheat on a plate in the microwave on high for 1-2 minutes or until warmed through.
Prep in advance: You can prep the peppers up to 8 hours in advance (stuffing and all!) and leave them in a pan in the fridge until you want to put them in the oven. Busy September nights, you have been served.
Make it a family activity: Have your kids help with chopping off the top of the peppers and removing the seeds! They can also mix the stuffing together and fill the peppers.
- 8 bell peppers
- 8 oz spaghetti - dry
- 1/4 cup diced onion
- 1 tbsp olive oil
- 1 14.5 oz can diced tomatoes
- 2 tbsp fresh oregano - chopped
- 1/2 cup grated parmesan
- 1/2 cup shredded mozzarella