Why You’ll Love This Recipe
- A unique and delicious way to enjoy spaghetti
- Perfect for meal prep and reheating
- A great way to incorporate more veggies into your diet
- Ideal for using up leftover spaghetti
- Customizable with different pasta sauces and cheeses
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bell peppers (any color)
- Spaghetti pasta
- Marinara or spaghetti sauce
- Ground beef or Italian sausage (optional)
- Onion
- Garlic
- Olive oil
- Italian seasoning
- Mozzarella cheese
- Parmesan cheese
- Salt and pepper
Directions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the insides with olive oil and place them in a baking dish.
- Cook spaghetti according to the package instructions, then drain and set aside.
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until fragrant.
- If using ground beef or sausage, add it to the skillet and cook until browned. Drain any excess grease.
- Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for a few minutes.
- Toss the cooked spaghetti with the sauce mixture, ensuring the pasta is well coated.
- Stuff each bell pepper with the spaghetti mixture and top with mozzarella and Parmesan cheese.
- Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden.
- Remove from the oven and let cool slightly before serving.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Vegetarian Option: Skip the meat and add sautéed mushrooms, zucchini, or spinach.
- Protein Boost: Use ground turkey, chicken, or even lentils for a leaner option.
- Cheese Lover’s Version: Add ricotta or cream cheese to the spaghetti mixture for a creamier filling.
- Spicy Kick: Mix in red pepper flakes or diced jalapeños for extra heat.
- Pasta Alternative: Use whole wheat, gluten-free, or even zucchini noodles for a healthier twist.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap each stuffed pepper in plastic wrap and place them in a freezer-safe bag for up to 2 months.
- Reheating: Microwave for 1-2 minutes or bake at 350°F (175°C) for 15-20 minutes until heated through.
FAQs
Can I make these ahead of time?
Yes, you can assemble the stuffed peppers in advance and refrigerate them before baking.
What type of bell peppers work best?
All colors work well, but red, yellow, and orange are sweeter than green.
Can I use a different pasta?
Yes, any pasta works, but longer noodles like spaghetti or fettuccine fit best inside the peppers.
How do I prevent soggy peppers?
Pre-baking the peppers for 10 minutes before stuffing helps keep them firm.
Can I make this dish dairy-free?
Yes, simply omit the cheese or use a dairy-free alternative.
What’s the best way to reheat stuffed peppers?
Bake at 350°F for about 15-20 minutes or microwave in 1-minute intervals until warm.
Can I use store-bought spaghetti sauce?
Yes, but homemade sauce enhances the flavor.
How do I make it low-carb?
Use zucchini noodles or spaghetti squash instead of pasta.
What meat alternatives can I use?
Ground turkey, chicken, tofu, or lentils work well.
Can I grill the stuffed peppers instead of baking?
Yes, grill over medium heat for about 20-25 minutes, covering them with foil.
Conclusion
Spaghetti Stuffed Bell Peppers are a delicious and unique way to enjoy a comforting pasta dish while incorporating more veggies. This meal is versatile, easy to customize, and perfect for both weeknight dinners and meal prep. Try different variations to suit your taste, and enjoy a wholesome, satisfying meal that the whole family will love!
