These are super easy, hearty, and nutritious. Also, they freeze very well (both before and after baking) if you’re meal prepping.
Ingredients:
- Four large bell peppers, I prefer green and yellow for the colour contrast.
- Pasta, I think I used “4.5 servings” or half a large-ish bag. I used a short and curly pasta but I think bowties or spaghetti noodles would work great. To make this gluten free, sub in rice. Adding summer squash as well would be especially good with rice.
- Spaghetti sauce, about half a costco-sized jar, maybe about a normal family-sized jar or large can.
- Ground meat (or meat substitute or more veggies), about ½-2/3 of a pound. I used beef, but pork or turkey sausage would be great.
- Shredded cheese, I used parmesan. Optional.
Tools:
- Pasta pot
- Baking dish
- Pan to cook meat in
- Spatula for cooking meat
- Big spoon for filling peppers
Steps:
- Set the oven to about 350F.
- Cook your pasta until it’s just a tiny bit too underdone for you, then drain it and leave it in the pot.
- Cook your ground meat and drain/rinse if necessary, or prepare whatever you’re using in place of or in addition to ground meat.
- Put your ground meat (et al.) and pasta sauce into your pasta pot and mix it with your pasta.
- Mix in as much cheese as you want.
- Cut the tops off your bell peppers and take the seeds and white part out of them. Wash them thoroughly and place them upright in your baking dish (you can help them stand with tin foil crumpled in the bottom if you need to).
- Stuff the peppers with pasta and sprinkle the tops with as much cheese as you want. I had a whole bunch of extra pasta, I could have filled at least three more peppers easily. I just froze it in a ziplock for dinner another time.
- Cover the baking dish with tin foil and bake for about 20 minutes. Until the peppers are as soft or still crisp as you want them.
- Uncover the dish and bake for an additional 10-15 minutes. Until the cheese is as bubbly or crispy as you want it.
- Done! Enjoy!
