It would be a shame not to share Grandma’s secret green spaghetti recipe from Mexico.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 (16 ounce) package spaghetti
- 4 large green bell peppers, stemmed and seeded
- 1 cup water, or more as needed
- 2 cubes chicken bouillon
- 1 clove garlic, peeled
- 1 tablespoon butter, or more to taste
- 1 (16 ounce) container sour cream
- 1 cup shredded mozzarella cheese, or more to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Combine bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring to a boil, reduce heat, and cook until peppers are soft, 7 to 10 minutes. Remove from heat and let cool for a few minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9×13-inch baking dish with butter.
- Fill blender halfway with the pepper-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining mixture. Stir in sour cream.
- Line the bottom of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and add a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all ingredients are used up.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
- Use any kind of bell peppers you like. Seeding is optional. If not making this for kids, you can boil a jalapeno pepper with the bell peppers.
- You can also cover the dish with aluminum foil while it bakes to keep the noodles from crisping and burning. In that case, I wouldn’t advise putting cheese on top; whenever I do that it doesn’t taste as good…
Nutrition Facts
| Calories | 397 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 10 g |
| Sodium | 423 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This is a handy recipe! My green bell peppers were very large, so I didn’t use but 3 and I doubled the garlic for personal preference but the green bell pepper flavor stayed strong. I would like to try yellow bell peppers to mellow this a bit.