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    Home » Recipes » Mains

    Spaghetti Stuffed Bell Peppers

    Published: Sep 18, 2018 / Modified: Feb 12, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 4 Comments

    483 shares
    Jump to Recipe Print
    images of spaghetti stuffed peppers separated by a green text box

    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!

    two Spaghetti Stuffed Bell Peppers in a baking dish on top of a napkin

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    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!

    4 bell peppers with tops and seeds removed in a baking dish

    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:

    1. boil spaghetti
    2. mix in some canned tomatoes, cheese, and seasonings
    3. stuff a few bell peppers!
    4. and pop the final product in the oven while the kids start their homework

    one stuffed bell pepper on a white plate in front of a platter

    Expert Tips

    • 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.

    Nutrition Tips

    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

    4 Spaghetti Stuffed Bell Peppers topped with grated cheese on a serving plate on counter

    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.

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    Spaghetti Stuffed Bell Peppers

    A fun way to eat more veggies that the whole family will love! 
    5 from 3 votes
    Print Pin Rate
    Prep Time: 25 minutes mins
    Cook Time: 35 minutes mins
    Total Time: 1 hour hr
    Servings: 8 peppers
    Calories: 211kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 8 bell peppers
    • 8 oz spaghetti - dry
    • ¼ cup diced onion
    • 1 tablespoon olive oil
    • 1 14.5 oz can diced tomatoes
    • 2 tablespoon fresh oregano - chopped
    • ½ cup grated parmesan
    • ½ cup shredded mozzarella

    Instructions

    • 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! 

    Notes

    • 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.

    Nutrition

    Serving: 1pepper | Calories: 211kcal | Carbohydrates: 30g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 146mg | Potassium: 350mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3849IU | Vitamin C: 152mg | Calcium: 139mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Happy Family Meals Month! – Lizzie

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    483 shares

    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

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    1. Grandma Marlene

      September 21, 2018 at 1:47 pm

      Hey Lizzie…these sound wonderful and I can even pare down the ingredients for me, making two of them and reheating the second one next day. It’s not always easy to make meals for one. I love “planned overs”. Anyway, maybe I’ll also stir in some meltable cheese with the veggies and spaghetti, adding some protein and calcium.

      Grandma Marlene

      Reply
      • Lizzie

        September 27, 2018 at 8:25 am

        5 stars
        Hi Grandma! I’m so glad this one caught your eye! I think that sounds like a great way to bulk these up for a meal for one :-).

        Reply
    2. Karly

      September 21, 2018 at 8:57 am

      How fun is this! Thanks for sharing, my kids will love it.

      Reply
      • Lizzie

        September 21, 2018 at 11:25 am

        5 stars
        They are definitely a kid-friendly dish! Thanks so much for stopping by, and I hope your kiddos love them :-)!

        Reply

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