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!