Stuffed peppers with spaghetti

Name: Stuffed peppers with spaghetti
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Sugar; 400 g Spaghetti Noodles; 100 g streaky bacon; 200 g Whipped cream; 100 g Gouda cheese; 2 large green peppers; 4 Stem(s) Oregano; 7-10 Tbsp Oil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Sugar
400 g Spaghetti Noodles
100 g streaky bacon
200 g Whipped cream
100 g Gouda cheese
2 large green peppers
4 Stem(s) Oregano
7-10 Tbsp Oil

Directions

1
Peel and finely dice the onion and garlic. Heat the oil in a pot. Fry onion and garlic for about 4 minutes. Add the tomatoes, bring to the boil and simmer for about 5 minutes, chopping the tomatoes with a spatula.
2
Season to taste with salt, pepper and sugar.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Dice the bacon and leave it crispy in a pan. Add cream to the bacon and let it boil up once. Drain the finished pasta, let it drain and put it back into the pot, up to about 1/4.
4
Add tomato sauce to the pot and stir into the pasta. Grate cheese. Mix remaining noodles, bacon cream sauce and cheese.
5
Halve the peppers and remove the seeds. Wash the bell peppers and dab dry. Spread cream noodles into the paprika halves. Spread the tomato noodles in an ovenproof dish greased with oil and place the peppers on top.
6
Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for about 15 minutes.
7
Wash oregano, shake dry and remove leaves from the stems, except for 1 stem for garnishing, pluck and chop. Sprinkle casserole with oregano and garnish.