Spaghetti Bolognese Stuffed Peppers

Ingredients:

• 4 large bell peppers (any color), halved and seeds removed
• 8 ounces spaghetti
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef or turkey
• 1 can (14 ounces) crushed tomatoes
• 1/2 cup beef or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• Shredded mozzarella cheese, for topping
• Fresh parsley, chopped (for garnish)

How to Make Spaghetti Bolognese Stuffed Peppers:

1. Preheat your oven to 375°F (190°C). Place the halved bell peppers in a baking dish, cut side up, and set aside.
2. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
4. Add the ground beef or turkey to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
5. Stir in the crushed tomatoes, beef or vegetable broth, dried oregano, and dried basil. Season with salt and black pepper to taste. Let the mixture simmer for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
6. Once the Bolognese sauce is ready, add the cooked spaghetti to the skillet and toss until well coated.
7. Spoon the Bolognese spaghetti mixture evenly into each bell pepper half, pressing down gently to fill them.
8. Sprinkle shredded mozzarella cheese over the top of each stuffed pepper.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
10. Remove from the oven and garnish with chopped fresh parsley before serving.

Recipe Notes & Tips:

• Feel free to customize the recipe by adding your favorite vegetables or spices to the Bolognese sauce.
• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave before serving.

Storage:

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave before serving.