Stuffed Peppers in Completely Different Way
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g spahetti or other pasta
- Salt water
- 4 red pepper (s)
- 1 bunch spring onion (s)
- 3 slices cooked ham
- 1 small Can corn
- 200 g cream cheese, rainier
- 50 g parmesan cheese
- salt and pepper
- 150 g cheese (Gouda), rated
- 2 glasses tomato sauce (Napoli, 800 ml)
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in salted water according to the instructions and drain. Halve the peppers with the stalk lengthways, remove the seeds and the white dividers. Cut the spring onions into thin rings. Halve the ham and cut into narrow strips. Drain the corn.
- Mix the cream cheese, spaghetti, spring onions, ham, corn and Parmesan together. Season to taste with salt and pepper. Pour the mixture into the pepper halves and spread the grated Gouda on top.
- Spread the tomato sauce in a baking dish, place the filled peppers on it and bake in the oven preheated to 180 ° C for about 30 - 35 minutes until golden brown. Sprinkle with chopped parsley before serving.
- For vegetarians, you can simply leave out the ham or replace it with two tomatoes.
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