Spaghetti Stuffed Peppers Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Vegetable stock,
1 cup: Zucchini, chopped
1/2 cup: Shiitakes, chopped
1/4 cup: Green onions, sliced
1 tsp: Basil,
1 tsp: Thyme,
1 each: Garlic clove, minced
1/4 tsp: Black pepper,
1 1/2 cup: Spaghetti squash, cooked &, shredded
4 each: Green bell peppers,
Directions:
Preheat oven to 375F. Pan spray a shallow baking dish & set aside.
Bring stock to a boil in a large skillet. Add zucchini, shiitakes,
green onions, basil, thyme, garlic & pepper. Simmer until the
vegetables are tender, no longer than 5 minutes. Remove from heat &
mix in the squash. Set aside.
Slice off & reserve the tops of the peppers. Remove & discard the
seeds. Place the peppers on the pan sprayed baking sheet. Spoon the
filling into the peppers. Replace the tops, cover & bake for about
30 minutes.
"Vegetarian Gourmet" Fall, 1995
Source from luhu.jp
Bring stock to a boil in a large skillet. Add zucchini, shiitakes,
green onions, basil, thyme, garlic & pepper. Simmer until the
vegetables are tender, no longer than 5 minutes. Remove from heat &
mix in the squash. Set aside.
Slice off & reserve the tops of the peppers. Remove & discard the
seeds. Place the peppers on the pan sprayed baking sheet. Spoon the
filling into the peppers. Replace the tops, cover & bake for about
30 minutes.
"Vegetarian Gourmet" Fall, 1995
Source from luhu.jp