Spaghetti Squash Stuffed Peppers

Just like my pizza stuffed green peppers, stuffed peppers are one of those quintessential home-cooked meals that aren’t fancy in the least, but always manage to feel just right. Stuffed peppers are infinitely variable, from the type of pepper you choose down to the stuffing ingredients. These are one of my favorites to make because they are perfect serving sizes!


3-red pepper (add for as many as you serve)
1/2 lbs. extra lean ground
1/2 cup marinara sauce
3 Tbs. cheddar shredded cheese ( 1 Tbs. for topping on each pepper, Rice brand)
3/4 cup diced broccoli
2/3 chopped tomatoes
1 medium-size spaghetti squash
Spices: 1 teaspoon of each
Ms. Dash Table Blend
Onion Powder
Basil Leaves
Black ground pepper


Preparing the squash:
If you cut up the spaghetti squash before cooking:
Method: Just get in there and cut it in half (lengthwise). You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash.
Bake rind side up about 30 to 40 minutes at 375 F.
Microwave 6 to 8 minutes (let stand for a few minutes afterwards)
Boil 20 minutes or so.
Separate strands by running a fork through in the "from stem to stern" direction.

While the squash is baking:
Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle pepper inside, and set aside.
While the peppers are boiling, brown the ground turkey--set a side when done.
When the turkey, red peppers, and spaghetti squash are done stir all together with the spices and the marinara sauce.
Scoop the mixture into the red pepper and add cheddar cheese to the top.
Bake on a non-stick pan for 5 minutes or until the cheese melts.
This is a perfect meal for a party, super cute and your guest will love it!

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