Spaghetti – Stuffed Peppers

Essie Andres, F.H.S

  • 6 medium green peppers
  • 3 Tbsp salad oil
  • 1/2 cup minced onions
  • 1 garlic clove, minced
  • 1 (12 oz) can luncheon meat
  • 1/4 tsp basil
  • 1 (15 1/4 oz) can spaghetti in tomato sauce with cheese
  • 3 cup diagonally sliced carrots
  • 1/2 tsp salt
  • 3 Tbsp butter or margarine

About 45 minutes before serving: Cut thin slice from stem end of each pepper and remove seeds. In large skillet, cook peppers with cup boiling salted water, covered, 5 minutes; drain. Remove peppers. In same skillet, heat oil; add onions and garlic; sauté until golden. Grate meat on coarse grater; add to onions. Sauté until lightly browned. Gently stir in basil and spaghetti. Use to lightly fill (do not pack) peppers. Arrange peppers along one side of skillet; sliced carrots along other. Sprinkle salt on carrots. Pour 1/3 cup water into bottom of skillet.

Simmer, covered, 20 minutes, or until carrots are tender. Dot carrots with butter.

Makes 6 servings.





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