Spaghetti Squash Stuffed Bell Peppers |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/4 cup vegetable stock |
1 cup zucchini, chopped |
1/2 cup shiitake mushroom, chopped |
1/4 cup green onion, sliced |
1 teaspoon basil |
1 teaspoon thyme |
1 garlic clove, minced |
1/4 teaspoon black pepper |
1 1/2 cups spaghetti squash, cooked & shredded |
4 green bell peppers |
Directions:
1. Preheat oven to 375 degrees.
2. Pan spray a shallow baking dish& set aside.
3. Bring stock to a boil in a large skillet.
4. Add zucchini, shiitakes, green onions, basil, thyme, garlic& pepper.
5. Simmer until the vegetables are tender, no longer than 5 minutes.
6. Remove from heat& mix in the squash, set aside.
7. Slice off& reserve the tops of the peppers.
8. Remove& discard the seeds.
9. Place the peppers on the pan sprayed baking sheet.
10. Spoon the filling into the peppers.
11. Replace the tops, cover& bake for about 30 minutes.
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