Peppers stuffed with spaghetti? This one I just made up.

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We had three green bell peppers that we needed to use up. So at the grocery store, I thought about making pasta with peppers in the sauce. Then I thought, what about stuffing the peppers with the pasta instead? The pasta that caught my eye was really cool. It’s like spaghettaroni, a long hollow tube.

This dish is fairly healthful and quite simple to make. Just clean and boil the peppers, and boil the pasta. I also finely chopped half an onion, another half pepper, and a carrot (cleaned out the crisper) and cooked these in a cast iron. Then I mixed a package of soft tofu with a quarter pound of ricotta cheese and added an herb that smelled Italian (it was unlabeled in a bag from the bulk section). When I’ve served dishes (lasagna, baked spaghetti, etc) with this tofu/cheese mixture, people never guess it’s tofu and not all ricotta cheese. So it saves a lot of calories and tastes great too.

After I drained the pasta, I added it to the tofu/cheese mixture, then included the cooked onion/pepper/carrot.

I messily overfilled the peppers with this pasta mixture.

As usual, I made too much of the stuffing, so I just put the extras all around the sides of the peppers. I topped it all with a jar of pasta sauce and used my new rotary grater to put a bit of shredded Asiago on top. Then I baked it for about half an hour.

After dinner, I was stuffed!

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One response »

  1. Looks yummy-and filling. Someday I have to get my act together so I can cook like you do for myself and what hubs will eat for him. Just don’t have the stamina. But when I did eat vegetarian for several months when I was in my 20s I felt so good.’Janet

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