Spaghetti stuffed peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable stock |
| 1 | cup | Zucchini, chopped |
| ½ | cup | Shiitakes, chopped |
| ¼ | cup | Green onions, sliced |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Thyme |
| 1 | each | Garlic clove, minced |
| ¼ | teaspoon | Black pepper |
| 1½ | cup | Spaghetti squash, cooked & shredded |
| 4 | eaches | Green bell peppers |
Directions
Preheat oven to 375F. Pan spray a shallow baking dish & set aside.
Bring stock to a boil in a large skillet. Add zucchini, shiitakes, green onions, basil, thyme, garlic & pepper. Simmer until the vegetables are tender, no longer than 5 minutes. Remove from heat & mix in the squash. Set aside.
Slice off & reserve the tops of the peppers. Remove & discard the seeds. Place the peppers on the pan sprayed baking sheet. Spoon the filling into the peppers. Replace the tops, cover & bake for about 30 minutes.
"Vegetarian Gourmet" Fall, 1995 Submitted By MARK SATTERLY On 11-30-95
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