Spaghetti Stuffed Peppers
Spaghetti Stuffed Peppers combine two cozy classics in one dish. These peppers are hearty, cheesy, and a fun vegetarian option any night of the week.
Stuffed Peppers—Easy Family Dinner
Tired of the same old spaghetti dinner? These Spaghetti Stuffed Peppers are a creative way to enjoy two classics. You get the best of both worlds: a comforting pasta dish and a built-in veggie bowl.
This meal is great for busy weeknights, meal prepping, or something fun and impressive to serve to your family or friends. I love that it’s vegetarian but you can certainly add in lean ground beef, turkey, or sausage. It’s very easy to customize and play around with.
Why You Should Make Spaghetti Stuffed Peppers
- Two classic meals in one– Creamy, cheesy pasta with tender bell peppers.
- Customizable– Use whatever pasta, cheese, protein, or sauce you love.
- Meal prep friendly– Makes great leftovers for easy lunches.
- Kid-approved: Who doesn’t love cheesy spaghetti in a pepper bowl? Even if your kid won’t eat the pepper. It’s just fun.
Ingredients You Need
Here are the basic ingredients you need for these peppers and you’ll also need a little salt and pepper to taste. Like I mentioned, feel free to add in ground meat; you’ll only need about 1/2 pound for this recipe.
Spaghetti noodles– You’ll only need about 8 ounces for this recipe.
Bell peppers– A variety of colors are fun but use your favorite kind.
Fresh baby spinach
Pasta sauce– Use your favorite store-brand pasta sauce or homemade.
Prepared pesto– This offers wonderful flavor.
Cheese– Ricotta, parmesan, and mozzarella
Basil– We use basil as a fresh garnish.
Step By Step How To Make Spaghetti Stuffed Peppers
- Pre-cook peppers– Prep bell peppers then place them upright in a baking dish with a little water, cover and bake for 20-minutes at 350.
- Prepare pasta– Cook spaghetti noodles just until al dente, drain and rinse lightly.
- Make the filling– Combine the cheeses, pasta sauce, spinach, and pesto in a bowl, then toss with the cooked noodles. Season to taste with salt and pepper.
- Stuff peppers and bake– Spoon the spaghetti mixture generously into each pepper. Cover and bake for 40-minutes. Top with cheese and bake another 5-minutes to melt cheese. Garnish with basil and enjoy.
Helpful Tips
Break noodles in thirds before you cook them to make it easier to mix with the sauce and fill the peppers.
Be generous when filling peppers so there is plenty of spaghetti flavor with each bite.
What To Serve With Stuffed Peppers
Stuffed peppers are pretty much a complete meal but it you’re looking for a simple side, here are my suggestions:
- A simple green salad or try this Viral Lemon Parmesan Crunch Salad.
- Garlic bread, bread sticks, or make these easy Garlic Bread English Muffins.
- Add a side of Green Beans Almondine–always a hit with my family.
Spaghetti Stuffed Peppers
Equipment
- 1 large pot
- 1 9×13-inch baking dish
- 1 medium bowl
Ingredients
- 6 medium size bell peppers any color
- 1/2 pound uncooked spaghetti noodles
- 3/4 cup low-skim ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated parmesan
- 2 cups fresh spinach, chopped
- 3 tbsp prepared pesto
- 3/4 cup pasta sauce we use tomato basil
- fresh basil to garnish
- salt and pepper to taste
Instructions
- Heat oven to 350℉. Prepare 6 bell peppers by cutting the tops off and scooping out the seeds. Place upright in a baking dish with 1/2 inch water. Cover tightly with foil and bake for 20-minutes.
- Meanwhile, bring a large pot of water to a boil and add a good pinch of salt. Break 1/2 pound spaghetti noodles in thirds and cook in boiling water until al dente. Drain and lightly rinse. Set aside.
- In a medium bowl combine 3/4 cup ricotta, 1/2 cup mozzarella, 1/4 cup parmesan, 2 cups spinach, 3 tbsp pesto, and 3/4 cup pasta sauce. Season to taste with salt and pepper. I did about 3/4 tsp kosher salt and 1/2 tsp black pepper.
- Use tongs to toss the cooked spaghetti with the cheese mixture until noodles are well coated.
- Stuff each pre-cooked pepper, generously with spaghetti mixture. Cover with foil and bake for another 35-40 minutes. Top peppers with remaining 1/2 cup mozzarella cheese and place back in the oven for 5-minutes or until cheese is melted. Garnish with fresh basil and serve.
Notes
Nutrition
Try these Stuffed Pepper Inspired Recipes
Love stuffed peppers? Keep the flavor rolling with these easy meals! Try my hearty Stuffed Pepper Casserole for all the classic taste in one cozy bake, or this comforting Stuffed Pepper Soup that’s perfect for chilly nights, or a Low-Carb Stuffed Pepper Skillet for a lighter, one-pan option.
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