Spaghetti Stuffed Peppers - a fun twist on a classic for dinner

Spaghetti Stuffed Peppers - a fun twist on a classic

Author Cindy Gordon (Vegetarian Mamma)


  • 6 large bell peppers various colors
  • 1 T oil
  • 1 c onion diced
  • 2 c of pasta sauce
  • 1/2 c parmesan cheese
  • 3/4 c ricotta cheese
  • 2 T fresh parsley and more for garnish
  • 8 oz of Explore Cuisine Organic SoyBean Spaghetti


  • Gently cut the tops of the bell peppers. Remove stem and seeds. Dice the bell pepper tops.
  • Heat the oil in a skillet over medium heat. Saute the diced bell pepper tops and onion.
  • In a pot boil water and cook spaghetti per directions on box. When cooked, drain and rinse with cool water.
  • Once the bell pepper and onion are softened. Turn off heat. Add pasta sauce, ricotta cheese, parmesan and parsley. Stir to combine.
  • Add in cooked pasta, stir to combine.
  • Spray a 9X13 baking dish with oil. Place bell peppers in the baking dish.
  • Gently, using tongs fill each pepper with spaghetti.
  • Bake at 350 degrees F for 35 minutes, let stand for 10 minutes. ENJOY!


**If you like your peppers to be very soft, you can pre cook them in the oven for about 10 minutes at 350 degrees. F.
*** Before you serve, use a fork to gently stir the spaghetti, it will freshen the look of the peppers.
****Love cheese? Feel free to top with more cheese when peppers are done baking!