Name: Spaghetti Stuffed Peppers
Yield: 4
Ingredients: Cooking spray, for pan -; 1/2 lb. spaghetti -; 4 bell peppers, halved and cored -; 2 tbsp. olive oil, divided -; 1 carrot, finely chopped -; 1/2 large onion, finely chopped -; 2 cloves garlic, minced -; 1 lb. ground beef -; 1 tsp. dried oregano -; Kosher salt -; Freshly ground black pepper -; 1/4 c. Red Wine (optional) -; 1 (28 oz.) can crushed tomatoes -; 1/2 c. grated Parmesan -; 1 1/2 c. shredded mozzarella -; Freshly chopped parsley -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Spaghetti Stuffed Peppers

1. Cooking spray, for pan -

2. 1/2 lb. spaghetti -

3. 4 bell peppers, halved and cored -

4. 2 tbsp. olive oil, divided -

5. 1 carrot, finely chopped -

6. 1/2 large onion, finely chopped -

7. 2 cloves garlic, minced -

8. 1 lb. ground beef -

9. 1 tsp. dried oregano -

10. Kosher salt -

11. Freshly ground black pepper -

12. 1/4 c. Red Wine (optional) -

13. 1 (28 oz.) can crushed tomatoes -

14. 1/2 c. grated Parmesan -

15. 1 1/2 c. shredded mozzarella -

16. Freshly chopped parsley -

How to cook deliciously - Spaghetti Stuffed Peppers

1. Stage

Preheat oven to 400° and grease a large baking dish with cooking spray. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and set aside.

2. Stage

In a large skillet over medium heat, heat 1 tablespoon olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic, then add ground beef, breaking up the meat with a wooden spoon. Cook until no longer pink.

3. Stage

Add red wine if using, and crushed tomatoes. Let simmer 10 minutes, then remove from heat and stir in cooked spaghetti and parmesan.

4. Stage

Drizzle olive oil on the bottom of your baking dish and add halved peppers. Drizzle peppers with more olive oil and season with salt and pepper. Fill each with spaghetti and top with mozzarella. Bake for 20 minutes, until cheese is melty and peppers are tender. Garnish with parsley and serve.