Friedas Spaghetti-Stuffed Peppers

4 servings

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Friedas Spaghetti-Stuffed Peppers Ingredients

1/4 c Low sodium vegetable broth	1/4 ts Pepper
1 c Chopped summer squash; see	1 1/2 c Cooked spaghetti squash
1/2 oz Dried mushrooms; assorted	1 md Tomato; chopped
1/4 c Sliced green onions	4 Bell peppers; any color
1 tb Chopped fresh basil	1/4 c Nonfat Swiss cheese; or
1 tb Chopped fresh thyme	OR cheddar cheese; shredded
1 Clove garlic; minced

Instructions for Friedas Spaghetti-Stuffed Peppers

Notes and Preparation SUMMER SQUASH: zucchini, yellow crookneck, or sunburst summer squash. MUSHROOMS: Friedas Dried Pasta Blend Mushrooms, soaked according to package directions, drained, and chopped. In a skillet, heat chicken broth to simmering. Add squash, mushrooms, onion, herbs, garlic, and pepper. Simmer, uncovered, stirring occasionally, for 4 minutes, or till vegetables are tender. Remove from heat. Stir in Spaghetti Squash and tomato. Slice tops off bell peppers and discard veins and seeds. Spoon filling into peppers; sprinkle on shredded cheese. Add tops back to bell peppers. Place in a shallow baking dish sprayed with non-stick cooking spray. Cover and bake in a 375F oven for 30 to 35 minutes, or until heated through. Makes generous 4 side-dish servings. 1996, 1997 Friedas Inc. TIP: Partially cook a whole spaghetti squash, fork-pricked, in the microwave on high until soft enough to cut and core. Rub with spice or herb and finish cooking in the oven (350F) or on the grill. Recipe by: Friedas Product, LA, CA Converted by MM_Buster v2.0l.

Main Ingredient: PepperCuisine: Uncategorized