Heart Healthy Monster Stuffed Peppers Recipe

                   
Serve up a spooky Halloween-themed dinner of spaghetti-stuffed bell peppers with buttery Parmesan cheese. Fresh herbs, garlic and crushed tomatoes create a lusciously fresh flavor that transforms standard pasta into something impressive.
Bread icon
Ingredients
Recipe yields 8 servings
8 large bell peppers (assorted colors)
2 tsp olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper
1 can (28 oz) crushed tomatoes
1 Tbsp chopped fresh parsley, plus additional for garnish
8 oz multigrain spaghetti
2 Tbsp grated Parmesan cheese
Play icon
Directions
Step 1

Cut the tops off the bell peppers and reserve. Carefully scoop out the seeds and ribs of the bell peppers. Bring a large pot of water to a boil. Add the bell peppers and their tops and boil them for 1 to 2 minutes, or until just softened. Remove the peppers and tops with a slotted spoon and transfer them to a bowl of ice water. Remove the peppers and tops from the ice water and let them dry. With a paring knife, cut out 2 triangles for the eyes and a jagged mouth on each pepper. Set aside.

Step 2

In a large skillet, heat oil over medium-high heat until hot. Add onion, garlic, salt and black pepper and sauté for 4 to 5 minutes, or until onion is softened. Add tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Add parsley and simmer another 5 minutes, stirring occasionally.

Step 3

Meanwhile, cook pasta in a large pot of boiling, salted water until just tender. In a colander, drain pasta and return pasta to pot. Add 1/4 cup tomato sauce to pasta and toss to coat. Transfer pasta to bell peppers, with some pasta sticking out of the “head.” Top with some of the remaining sauce, cheese and additional parsley, if desired. Top with the bell pepper top.

Time: 75 minutes
Servings: 8
Calories: 193
Make this for: Healthy Kids
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Play icon
Nutrition facts
Serving Size: 1 pepper
Per serving:
calories:193
total fat:1g
sat fat:0g
cholesterol:1mg
sodium:300mg
total carb:37g
fibers:7g
proteins:8g

You might also like

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Monster Stuffed Peppers

Leave a Reply

Your email address will not be published. Required fields are marked *

Heart Healthy Monster Stuffed Peppers Recipe

Ingredients
Recipe yields 8 servings
8 large bell peppers (assorted colors)
2 tsp olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper
1 can (28 oz) crushed tomatoes
1 Tbsp chopped fresh parsley, plus additional for garnish
8 oz multigrain spaghetti
2 Tbsp grated Parmesan cheese
Directions
Step 1

Cut the tops off the bell peppers and reserve. Carefully scoop out the seeds and ribs of the bell peppers. Bring a large pot of water to a boil. Add the bell peppers and their tops and boil them for 1 to 2 minutes, or until just softened. Remove the peppers and tops with a slotted spoon and transfer them to a bowl of ice water. Remove the peppers and tops from the ice water and let them dry. With a paring knife, cut out 2 triangles for the eyes and a jagged mouth on each pepper. Set aside.

Step 2

In a large skillet, heat oil over medium-high heat until hot. Add onion, garlic, salt and black pepper and sauté for 4 to 5 minutes, or until onion is softened. Add tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Add parsley and simmer another 5 minutes, stirring occasionally.

Step 3

Meanwhile, cook pasta in a large pot of boiling, salted water until just tender. In a colander, drain pasta and return pasta to pot. Add 1/4 cup tomato sauce to pasta and toss to coat. Transfer pasta to bell peppers, with some pasta sticking out of the “head.” Top with some of the remaining sauce, cheese and additional parsley, if desired. Top with the bell pepper top.

Share to Email