HALLOWEEN STUFFED PEPPERS RECIPE

Ingredients

• 4 pieces Bell Peppers (large, any color, tops removed and seeded)
• 200 g Spaghetti (cooked al dente, drained)
• 2 tbsp Olive Oil (extra virgin)
• 4 slices Mozzarella Cheese (full-fat, sliced)
• 240 ml Tomato Sauce (store-bought or homemade)
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 4 pieces Toothpicks (to secure pepper tops)

Instructions

1. Prepare the Bell Peppers

   Wash the peppers, cut off the tops, remove seeds and membranes, and make shallow cuts around the interior leaving a small strip of pepper between cuts to keep the walls intact.

   Time: PT10M

2. Cook the Spaghetti

   Bring a pot of salted water to a boil, add the spaghetti, and cook until al dente (about 9‑10 minutes). Drain and set aside.

   Time: PT12M

   Temperature: 100°C

3. Stuff the Peppers

   Spoon the cooked spaghetti evenly into each prepared pepper cavity, pressing gently to fill but leaving a little space at the top for the cheese.

   Time: PT5M

4. Add Cheese and Secure

   Place one slice of mozzarella on top of the spaghetti in each pepper, drizzle olive oil over the peppers in the baking dish, and insert a toothpick through the top to hold it in place.

   Time: PT5M

5. Bake the Peppers

   Preheat the oven to 180°C, place the baking dish in the oven, and bake for about 20 minutes, or until the cheese is melted and the peppers are just tender but still hold their shape.

   Time: PT30M

   Temperature: 180°C

6. Plate and Serve

   Remove the peppers from the oven, let cool briefly, pull out the toothpicks, arrange on a serving plate, and drizzle tomato sauce over each pepper for a spooky effect.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

55g

Fat

10g

Fiber

5g