Spaghetti Squash Stuffed Bell Peppers Recipe

Name: Spaghetti Squash Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable stock; 1 cup zucchini, chopped; 1/2 cup shiitake mushroom, chopped; 1/4 cup green onion, sliced; 1 teaspoon basil; 1 teaspoon thyme; 1 garlic clove, minced; 1/4 teaspoon black pepper; 1 1/2 cups spaghetti squash, cooked & shredded; 4 green bell peppers

Servings: persons

1/4 cup vegetable stock
1 cup zucchini, chopped
1/2 cup shiitake mushroom, chopped
1/4 cup green onion, sliced
1 teaspoon basil
1 teaspoon thyme
1 garlic clove, minced
1/4 teaspoon black pepper
1 1/2 cups spaghetti squash, cooked & shredded
4 green bell peppers

1
Preheat oven to 375 degrees.
2
Pan spray a shallow baking dish& set aside.
3
Bring stock to a boil in a large skillet.
4
Add zucchini, shiitakes, green onions, basil, thyme, garlic& pepper.
5
Simmer until the vegetables are tender, no longer than 5 minutes.
6
Remove from heat& mix in the squash, set aside.
7
Slice off& reserve the tops of the peppers.
8
Remove& discard the seeds.
9
Place the peppers on the pan sprayed baking sheet.
10
Spoon the filling into the peppers.
11
Replace the tops, cover& bake for about 30 minutes.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup vegetable stock, 1 cup zucchini, chopped, 1/2 cup shiitake mushroom, chopped, 1/4 cup green onion, sliced, and more.

Yes, Spaghetti Squash Stuffed Bell Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash Stuffed Bell Peppers

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