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  • Frieda's Spaghetti Stuffed Peppers

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    Frieda's Spaghetti Stuffed Peppers
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. low sodium vegetable broth
    • 1 c. minced summer squash, see notes
    • 1/2 ounce dry mushrooms, assorted
    • 1/4 c. sliced green onions
    • 1 Tbsp. minced fresh basil
    • 1 Tbsp. minced fresh thyme
    • 1 x clove garlic, chopped
    • 1/4 tsp pepper
    • 1 1/2 c. cooked spaghetti squash
    • 1 med tomato, minced
    • 4 x bell peppers, any color
    • 1/4 c. nonfat Swiss cheese, or possibly lowfat Or possibly cheddar cheese, shredded

    Directions

    1. Notes and Preparation
    2. SUMMER SQUASH: zucchini, yellow crookneck, or possibly sunburst summer squash.
    3. MUSHROOMS: Frieda's Dry Pasta Blend Mushrooms, soaked according to package directions, liquid removed, and minced.
    4. In a skillet, heat chicken broth to simmering. Add in squash, mushrooms, onion, herbs, garlic, and pepper. Simmer, uncovered, stirring occasionally, for 4 min, or possibly until vegetables are tender. Remove from heat. Stir in Spaghetti Squash and tomato. Slice tops off bell peppers and throw away veins and seeds.
    5. Spoon filling into peppers; sprinkle on shredded cheese. Add in tops back to bell peppers. Place in a shallow baking dish sprayed with non-stick cooking spray.
    6. Cover and bake in a 375F oven for 30 to 35 min, or possibly till heated through.
    7. Makes generous 4 side-dish servings.
    8. TIP: Partially cook a whole spaghetti squash, fork-pricked, in the microwave on high till soft sufficient to cut and core. Rub with spice or possibly herb and finish cooking in the oven (350F) or possibly on the grill.

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