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Spaghetti Stuffed Bell Peppers

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Looking for a new “twist” on serving spaghetti? Look no further. Spaghetti Stuffed Bell Peppers will surprise and delight the entire family.

A vertical closeup of a Spaghetti Stuffed Bell Pepper topped with melted cheese.

I originally shared this recipe in 2016. I’ve recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself (and the photos) have remained unchanged.

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Spaghetti Stuffed Bell Peppers is available at the end of this post. Or you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.

A horizontal closeup of 3 Spaghetti Stuffed Bell Peppers in a casserole dish topped with melted cheese.

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

  • bell peppers (any color can be used)
  • Italian sausage (optional if making this a vegetarian dish)
  • spaghetti (use whatever kind is your favorite, keto or vegetable pasta will also work)
  • tomato purée
  • dried basil
  • dried oregano
  • minced garlic
  • dried thyme
  • chopped onion
  • grated Parmesan cheese
  • shredded mozzarella cheese

Kitchen tools and equipment needed:

How this recipe came to be:

Sometimes I do my best thinking while lying awake in the middle of the night trying to fall back asleep. It’s not the ideal situation, but it happens, more times than I care to admit.

It was on one of those restless nights that I came up with the idea of stuffing green peppers with spaghetti.

Why this recipe works:

Don’t you just love when a simple single ingredient, like green bell pepper, can be used as a vessel to house other delicious ingredients? Me too.

And, if you have picky eaters in the family, this may be the way to get them to try something they may have otherwise declined.

After all, who doesn’t like spaghetti, and who wouldn’t be surprised and delighted to see it served in this unexpected way?

Can this recipe be made vegetarian?

Sure thing!

Leave out the sausage and you’re good to go!

Can these spaghetti stuffed peppers be made with other types of pasta?

Yep!

Feel free to use any pasta shape that is your favorite, or that you have on hand in the pantry.

Can the this recipe be made with gluten-free pasta?

I think that’s a brilliant idea if you’re eating a low-carb or even keto diet. Go for it!!

Can these stuffed peppers be frozen after cooking?

Yes!

You can store the cooked spaghetti stuffed peppers in an air-tight freezer container for up to 2 months.

How to reheat the pasta stuffed peppers after freezing:

Allow the stuffed peppers to thaw completely in the refrigerator overnight.

To reheat, you can microwave the stuffed peppers (covered with a damp paper towel) on medium/high for 1-2 minutes, each, until hot.

OR, preheat the oven to 350-degrees Fahrenheit and place in the oven (covered) for 15-20 minutes.

The step-by-step photo instructions for making bell peppers stuffed with spaghetti:

  • Cook and drain one pound of spaghetti just shy of package directions. Set aside.
  • Cut off the top of each bell pepper.
  • Remove the ribs and seeds from the inside of the pepper and set aside the tops for later.
  • If the peppers don’t sit straight, slice off a tiny bit from the bottom of the pepper so the peppers won’t fall over when filled.
  • Season the inside of each pepper with a pinch of salt.
  • Place the prepared peppers (cut side up) into a 3-quart baking dish sprayed with cooking spray.
  • Cover the dish loosly with plastic wrap and microwave the peppers until soft, but not mushy (approximately 3-5 minutes on medium power).
Spaghetti Stuffed Green Pepper Collage
  • Meanwhile, In a large, high-sided skillet, brown the Italian sausage (over medium/high heat) along with ½ teaspoon of the basil, ½ teaspoon oregano and ½ teaspoon thyme.
  • Add the diced onion, and remaining bell pepper tops, diced.
  • Cook, stirring occasionally until the sausage is no longer pink.
  • Add the tomato purée along with the remaining basil, oregano, thyme, salt, pepper, and Parmesan cheese.
  • Simmer for 5 minutes.
Spaghetti Stuffed Green Pepper Collage 2
Spaghetti Stuffed Green Pepper Collage 3
  • Add the cooked and drained spaghetti to the pan and toss well to coat.
  • Use tongs to fill the peppers with the prepared spaghetti.
  • Bake for 20 minutes in a preheated 350-degree Fahrenheit oven.
  • Remove the peppers from the oven and top each one with shredded Mozzarella cheese.
  • Return the peppers to the oven and continue baking for an additional 10 minutes or until the cheese is melted.
  • Serve hot.
Spaghetti Stuffed Green Pepper Collage 4
A two image vertical collage along with a title text graphic for Spaghetti Stuffed Bell Peppers.

Additional Italian inspired recipes:

*Italian Herb Quick Bread (shown below and featured in the video)

This Italian herb quick bread comes together in a snap with only one bowl, one spoon, and no kneading required. It’s fast, easy, and super delicious!

Slice of Italian Herb Parmesan Quick Bread with butter.

*Chilled Italian Pasta Salad (not shown)

Italian Shell Pasta Salad with Mozzarella, Basil & Tomatoes comes together quickly with the help of store-bought bottled Italian dressing. It’s wonderful as a chilled side dish or a vegetarian main course.

*White Bean, Fennel, and Italian Sausage Soup (shown below)

This hearty White Bean, Fennel & Italian Sausage Soup is sure to please the entire family. The depth of flavor from the blend of sweet fennel and the white beans is a sumptuous treat for the taste buds.

A horizontal photo of Italian White Bean Fennel and Italian Sausage Soup in a blue bowl with a glass of wine and a fennel bulb in the background.

*Italian Panzanella Salad (not shown)

This easy-to-make Panzanella Salad features plenty of garden-fresh summer tomatoes, crusty Italian bread, and fragrant basil. It’s an Italian bread and vegetable salad that pleases just about everyone.

*Spaghetti Stuffed Bell Peppers (shown below) THIS IS THE PLACE!!

A vertical image of a Spaghetti Stuffed Bell Pepper topped with melted cheese along with a title text graphic on the bottom of the image.

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s bell peppers stuffed with spaghetti recipe.

If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

Spaghetti Stuffed Bell Peppers

Renee – Kudos Kitchen
A delicious and fun new “twist” on serving spaghetti.
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Easy Main Course, Italian Main Course
Cuisine Italian Cuisine
Servings 6 servings
Calories 699 kcal

Ingredients
  

  • 6 large bell peppers any color can be used
  • 1 pound ground Italian sausage
  • 1 teaspoon dried basil divided
  • 1 teaspoon dried oregano divided
  • 1 teaspoon dried thyme divided
  • 3 cloves garlic minced
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper divided
  • 1 medium onion chopped
  • ½ cup chopped green pepper from the reserved bell pepper tops
  • 1 can (29 ounces) tomato purée
  • ½ cup grated Parmesan cheese
  • 1 pound spaghetti cooked just shy of package directions, and drained
  • 1 cup shredded mozzarella cheese
  • paper towels
  • 9 9" x 13" baking dish
  • cooking spray
  • large skillet
  • tongs

Instructions
 

  • Preheat oven to 350-degrees Fahrenheit.
  • Cook and drain one pound of spaghetti just shy of package directions. Set aside.
  • Cut off the top of each bell pepper.
    Remove the ribs and seeds from the inside of the pepper and set aside the tops for later.
  • If the peppers don't sit straight, slice off a tiny bit from the bottom of the pepper so the peppers won't fall over when filled. Season the inside of each pepper with a pinch of salt.
  • Place the prepared peppers (cut side up) into a 3-quart baking dish sprayed with cooking spray.
  • Cover the dish loosely with plastic wrap and microwave the peppers until soft but not mushy (approximately 3-5 minutes on medium power).
  • Meanwhile, In a large, high-sided skillet, brown the Italian sausage (over medium/high heat) along with ½ teaspoon of the basil, ½ teaspoon oregano, and ½ teaspoon thyme.
  • Add the diced onion and remaining bell pepper tops, chopped.
    Cook, occasionally stirring until the sausage is no longer pink.
  • Add the tomato purée and the remaining basil, oregano, thyme, salt, pepper, and Parmesan cheese.
    Simmer for 5 minutes.
  • Use tongs to fill the partially cooked peppers with the prepared spaghetti.
    Bake for 20 minutes in a preheated 350-degree Fahrenheit oven.
  • Remove the peppers from the oven and top each one with shredded Mozzarella cheese.
  • Return the peppers to the oven and continue baking for an additional 10 minutes or until the cheese is melted.

Notes

Before cooking, check each pepper to see if they stand straight.
If needed, slice a tiny bit of green pepper from the bottom to level them and to prevent them from falling over when filled.
The sausage in this recipe can be omitted if desired. If omitting, cut back on the amount of dried basil, oregano, and thyme used as you won’t need as much to season the spaghetti.

Nutrition

Serving: 1servingCalories: 699kcalCarbohydrates: 71gProtein: 30gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 80mgSodium: 1198mgPotassium: 798mgFiber: 7gSugar: 10gVitamin A: 5395IUVitamin C: 223mgCalcium: 249mgIron: 3mg
Keyword bell peppers stuffed with spaghetti, Spaghetti Stuffed Bell Peppers, stuffed bell peppers recipe
Tried this recipe?Let us know how it was!

Thank you so much for visiting me here today in my Kudos Kitchen! 

I sincerely hope you’ve enjoyed today’s recipe for Spaghetti Stuffed Bell Peppers as much as I’ve enjoyed bringing it to you!!

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Recipe Rating




Gina

Tuesday 4th of January 2022

This is such a great idea for subbing out the typical rice in stuffed peppers!

Renée

Tuesday 4th of January 2022

It's sure to delight the family, Gina! Take care, Renee

Allison

Tuesday 4th of January 2022

Delicious! We usually put rice in our stuffed peppers but this was a fantastic change.

Renée

Tuesday 4th of January 2022

Time to shake things up, Allison. LOL!

Heather | All Roads Lead to the Kitchen

Monday 21st of March 2016

This is such a fun idea, Renee...who can resist a fun (and edible) serving vessel like a bell pepper!

Colleen (Souffle Bombay)

Sunday 6th of March 2016

These are SO fun! Why have I never come across them before?? Great idea!!

Renée

Sunday 6th of March 2016

Because I hope I came up with the original idea. That said, it won't be original for long. Glad you like it. Thanks!

eat good 4 life

Sunday 6th of March 2016

Such a great idea. My kids would love this!!