Warm, comforting, and downright delicious, these vegetarian Spaghetti Stuffed Bell Peppers use pasta instead of rice. Trust me, you can’t go wrong with spaghetti bell peppers for a quick weeknight meal!
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Did you know that September is National Family Meals Month? I usually don’t pay attention to food holidays, but I did happen to make this recipe with Family Meals Month in mind.
As soon as kids go back to school, it seems like everyone’s schedules get a zillion times more hectic. As a result, people tend to forget about eating, cooking, and meal planning. They want food on the table, and they want it on there fast!
Fast, healthy meals are something I can definitely get behind, especially when my schedule picks up in the fall. Even though Will and I are just a family of two, I’m always brainstorming recipes that can be scaled up or down to feed both our small family or a bigger one.
My interest in developing more family-friendly recipes for the Veg World, plus the fact that I’m a seasonal veggie nerd, resulted in these fun and easy Spaghetti Stuffed Bell Peppers!
How to Make Spaghetti Stuffed Bell Peppers
This recipe is a fun way to get more veggies on the table in a way that the whole family will love. You only need to:
- boil spaghetti
- mix in some canned tomatoes, cheese, and seasonings
- stuff a few bell peppers!
- and pop the final product in the oven while the kids start their homework
- Reheating and storage: Did I mention these make great leftovers?! Store in an airtight container in the fridge for 3-4 days. When you want to eat one, reheat on a plate in the microwave on high for 1-2 minutes or until warmed through.
- Prep in advance: You can prep the peppers up to 8 hours in advance (stuffing and all!) and leave them in a pan in the fridge until you want to put them in the oven. Busy September nights, you have been served.
- Make it a family activity: Have your kids help with chopping off the top of the peppers and removing the seeds! They can also mix the stuffing together and fill the peppers.
These Spaghetti Stuffed Bell Peppers are pretty darn nutritious, but you can boost their nutrition even more by:
- Opting for 100% whole grain spaghetti
- Sneaking in more veggies when you stuff the peppers (zucchini would be great!)
- Adding a lean protein, like diced chicken or beans
More Pepper Recipes
If you’re in the mood for some more stuffed peppers, peppers and pasta, or roasted pepper recipes, check out:
- Italian Stuffed Peppers
- Potato and Egg Breakfast Stuffed Peppers
- Lunchbox Tomato, Pepper, and Tortellini Skewers
- Roasted Red Pepper Pasta Sauce
- The Best Easy Roasted Red Peppers
I’d love to hear how your family likes these in the comments below! Be sure to come back and rate and review the recipe.
Spaghetti Stuffed Bell Peppers
- Preheat the oven to 350 degrees F. Prepare the peppers by slicing off the tops and removing the seeds and stems. Spray or grease a 9x13 baking dish with oil. Place the hollow peppers in the dish.
- Cook the spaghetti according to package instructions. Spaghetti typically comes in 16 oz packages, so you can choose to make it all and use half or just make half of the package. When the spaghetti is finished, drain it and transfer to a large mixing bowl.
- While the spaghetti is cooking, dice the tops of the peppers (to prevent food waste). Heat the olive oil in a large skillet over medium high heat. Add the diced pepper tops and diced onions, and cook for 5 to 7 minutes. Transfer these veggies to the mixing bowl with the spaghetti.
- Add the diced tomatoes, oregano, grated parmesan, and shredded mozzarella to the bowl with the spaghetti and sauteed veggies. Stir until everything is well combined.
- Using tongs, stuff the bell peppers with equal amounts of the spaghetti mixture. Bake for 35 to 40 minutes or until the peppers become slightly tender. Serve with a sprinkle of cheese on top, and enjoy!
- Keep leftovers in an airtight container in the fridge for 2 to 3 days. Reheat on a plate in the microwave on high for 1-2 minutes or until warmed through.
- You can prep the peppers with their stuffing up to 8 hours in advance and keep in the fridge (in a covered baking dish) until you want to bake them.
Happy Family Meals Month! – Lizzie