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Spaghetti Stuffed Bell Peppers

A fun way to eat more veggies that the whole family will love! 
Course Dinner
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8 peppers
Calories 211kcal


  • 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


  • 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.


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