Roasted Peppers with Spaghetti Stuffing Recipe
Recipe By Martha Stewart-4
Peppers tend to be stuffed with rice or ground beef, but what about spaghetti? let this recipe show you that it works
4.7
17 Rating -
Rate
Non Vegdiet
1hr total
35minsPrep
1hr total
35m.Prep
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Peppers with Spaghetti Stuffing Recipe
- 1 Bell peppers, preferably a mix of red, orange, and yellow
- As required Coarse salt
- 1.33 ounce Thin spaghetti
- 0.33 tablespoon Extra virgin olive oil
- 0.33 Anchovy fillets
- 0.08 Red onion, thinly sliced
- 0.33 tablespoon Capers, rinsed and drained
- 0.33 tablespoon Red wine vinegar
- As required Fresh oregano leaves, for serving
Nutrition
value
value
413
calories per serving
14 g Fat20 g Protein46 g Carbs49 g FiberOther
Current Totals
- Fat14g
- Protein20g
- Carbs46g
- Fiber49g
MacroNutrients
- Carbs46g
- Protein20g
- Fiber49g
Fats
- Fat14g
Vitamins & Minerals
- Calcium160mg
- Iron10mg
- Vitamin A2461mcg
- Vitamin B1< 1mg
- Vitamin B21mg
- Vitamin B311mg
- Vitamin B6< 1mg
- Vitamin B988mcg
- Vitamin B120mcg
- Vitamin C4mg
- Vitamin E2mg
- Copper1mcg
- Magnesium366mg
- Manganese2mg
- Phosphorus436mg
- Selenium30mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-4