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Spaghetti Stuffed Peppers

Lauren Miyashiro
  • 0 minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

Ground beef

4

Bell peppers

1

Carrot

2 cloves

Garlic

1/2

Onion, large

1 tsp

Oregano, dried

1

Parsley

1 28 ounce can

Tomatoes

1/2 lb

Spaghetti

1

Black pepper, Freshly ground

1

Kosher salt

1

Cooking spray

2 tbsp

Olive oil

1 1/2 cups

Mozzarella

1/2 cup

Parmesan, grated

1/4 cup

Red wine