Cheesy Spaghetti-Stuffed Peppers with Italian Sausage
Tender bell peppers filled with spaghetti, Italian sausage, tomato sauce, and Italian seasonings, then topped with mozzarella and Parmesan cheese and baked until bubbly.
Servings: 6 servings
Calories: 690kcal
Equipment
- pasta pot optional
- box grater optional
- 6-quart saucepot optional
- colander optional
- box grater optional
- garlic press optional
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
Instructions
- Preheat oven to 350-degrees Fahrenheit (175 C).
- 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 bell pepper to see if they stand straight. If needed, slice a tiny bit of green pepper from the bottom to level them and 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.
Season the pasta cooking water with salt before cooking.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Store in an airtight freezer container or freezer bag. Label and date. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Serving: 1serving | Calories: 690kcal | Carbohydrates: 72g | Protein: 29g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 79mg | Sodium: 1216mg | Potassium: 803mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5395IU | Vitamin C: 223mg | Calcium: 230mg | Iron: 3mg
