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Fresh bell peppers stuffed with spaghetti squash

As seen on Għand il-Vegan

by Marthese Quattromani July 25, 2023

by Marthese Quattromani

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Fresh-bell-peppers-stuffed-with-spaghetti-squash

Fresh-bell-peppers-stuffed-with-spaghetti-squash-recipe

Fresh-bell-peppers-stuffed-with-spaghetti-squash-vegan-recipe

Fresh bell peppers stuffed with spaghetti squash
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Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5
( 4 voted )

Ingredients

1 spaghetti squash

1tsp smoked paprika

1tsp garlic powder

Olive oil

1 red pepper

1 green pepper

4 tomatoes

4 spring onions

3 garlic

8 basil leaves

1tbsp corn, peas and olives

Salt and pepper

Cheddar style vegan cheese

Instructions

Bake spaghetti squash whole for 35-50 minutes until it can easily be pierce with a knife. Cut in half to cool.

Remove seeds and fork out spaghetti squash noodles.

Halve the peppers, remove seeds and brush with a mixture of olive oil, smoked paprika, garlic powder, salt and pepper.

Bake for 20 minutes together with the whole tomatoes.

Chop and fry the spring onions and garlic. Add smoked paprika.

Chop the tomatoes and fry with the onion. Stir in the corn, peas and olives.

Finally add the spaghetti squash and basil. Season with salt and pepper.

Fill the pepper and sprinkle some cheese and bake until cheese is melted and golden

dairy free easy to cook gluten free healthy lactose free local malta natural protein recipe vegan

Marthese Quattromani

Mathese Quattromani enjoys growing, cooking as well as eating vegetables. Whenever possible uses local fresh vegetables. Finding time to eat healthy is a priority.

Fresh bell peppers stuffed with spaghetti squash

As seen on Għand il-Vegan

Fresh bell peppers stuffed with spaghetti squash

Ingredients

Instructions

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