Frieda s Spaghetti-Stuffed Peppers Recipe

Free Recipe Frieda s Spaghetti-Stuffed Peppers

Recipe Type: V Recipes

Recipe Preparation: bake

Cooking Ingredients for Frieda s Spaghetti-Stuffed Peppers Recipe

1/4 c Low sodium vegetable broth
1 c Chopped summer squash; see
-notes
1/2 oz Dried mushrooms; assorted
1/4 c Sliced green onions
1 tb Chopped fresh basil
1 tb Chopped fresh thyme
1 Clove garlic; minced
1/4 ts Pepper
1-1/2 c Cooked spaghetti squash
1 md Tomato; chopped
4 Bell peppers; any color
1/4 c Nonfat Swiss cheese; or
-lowfat
OR cheddar cheese; shredded

Frieda s Spaghetti-Stuffed Peppers Preparation

Notes and Preparation SUMMER SQUASH: zucchini, yellow crookneck, or sunburst summer squash. MUSHROOMS: Frieda”s Dried Pasta Blend Mushrooms, soaked according to package directions, drained, and chopped. In a skillet, heat chicken broth to simmering. Add squash, mushrooms, onion, herbs, garlic, and pepper. Simmer, uncovered, stirring occasionally, for 4 minutes, or till vegetables are tender. Remove from heat. Stir in Spaghetti Squash and tomato. Slice tops off bell peppers and discard veins and seeds. Spoon filling into peppers; sprinkle on shredded cheese. Add tops back to bell peppers. Place in a shallow baking dish sprayed with non-stick cooking spray. Cover and bake in a 375F oven for 30 to 35 minutes, or until heated through. Makes generous 4 side-dish servings. 1996, 1997 Frieda”s Inc. TIP: Partially cook a whole spaghetti squash, fork-pricked, in the microwave on high until soft enough to cut and core. Rub with spice or herb and finish cooking in the oven (350F) or on the grill. Recipe by: Frieda”s Product, LA, CA Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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