Ingredients
8
8 servings
- •1 (16 ounce) package spaghetti
- •4 large green bell peppers, stemmed and seeded
- •1 cup water, or more as needed
- •2 cubes chicken bouillon
- •1 clove garlic, peeled
- •1 tablespoon butter, or more to taste
- •1 (16 ounce) container sour cream
- •1 cup shredded mozzarella cheese, or more to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Combine bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring to a boil, reduce heat, and cook until peppers are soft, 7 to 10 minutes. Remove from heat and let cool for a few minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter.
- Fill blender halfway with the pepper-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining mixture. Stir in sour cream.
- Line the bottom of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and add a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all ingredients are used up.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
Nutritional Facts
Per 8 servings
- Calories: 397
- Carbohydrate: 49g
- Fat: 17g
- Fiber: 3g
- Protein: 13g
- Sugar: 4g
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