Home VM Healthy RecipesVM Recipes By MealMains Fresh bell peppers stuffed with spaghetti squash

Fresh bell peppers stuffed with spaghetti squash

As seen on G─žand il-Vegan

by Marthese Quattromani


Fresh bell peppers stuffed with spaghetti squash

Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 4 voted )


  • 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


  • 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


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