Vickylicious

Stuffed Sweet Pointed Peppers with Spaghetti

Ingredients

2 sweet pointed peppers
1 onion (finely chopped)
1 clove of garlic (crushed, finely chopped)
250 grams of ground chicken
500 grams of passata
250 grams of spaghetti
Basil
Oregano
Grated mozzarella
Salt and pepper
Olive oil
Fresh parsley

Preparation

Heat olive oil in a deep pan. Sauté the onion and garlic. Then add the ground chicken. Season with salt and pepper.
Add the passata. Season generously with basil.
Meanwhile, cook the spaghetti in a pot with salted water. Drain afterwards.
Carefully cut the pointed peppers in half crosswise. Remove the seeds.
Place the pointed pepper halves, hollow side up, in the basket of the SnackTastic. Drizzle with olive oil and season with salt, pepper, and oregano.
Fill the pepper halves with spaghetti. Spoon the meat sauce on top, covering the spaghetti well. Finish with grated mozzarella.
Bake the stuffed peppers at 180°C for 10 minutes. Serve warm. Garnish with fresh parsley.