Spaghetti Stuffed Bell Peppers

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

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.

Table of Contents Found Here

• The ingredient list:
• Kitchen tools and equipment needed:
• How this recipe came to be:
• Why this recipe works:
• Can this recipe be made vegetarian?
• Can these spaghetti stuffed peppers be made with other types of pasta?
• Can the this recipe be made with gluten-free pasta?
• Can these stuffed peppers be frozen after cooking?
• How to reheat the pasta stuffed peppers after freezing:
• How to make spaghetti stuffed peppers:
• Additional Italian inspired recipes:
• Printable Recipe Card
• Please comment if you've made this recipe.

The ingredient list:

• 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:

• pasta pot or large pot with strainer
• large skillet with high sides (sauteuse pan)
• chef's knife or santuko
• cutting board
• measuring spoons
• can opener
• wooden spoon or slotted spatula
• tongs
• 3-quart baking dish
• non-stick cooking spray
• cheese grater (optional)
• microplane (for Parmesan cheese, optional)

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.

How to make spaghetti stuffed peppers:

• 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).

• 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.

• 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.

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!

*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.

*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!!

Printable Recipe Card

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