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Spaghetti with Stuffed Peppers
6 medium green bell peppers
1/2 cup milk
2/3 cup soft bread crumbs
1/2 cup chopped onion, divided
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery salt
1/8 teaspoon sage
2 pounds ground beef
4 (8 ounce) cans tomato sauce or more
1/2 teaspoon garlic salt
1/2 teaspoon oregano leaves
1/2 teaspoon basil leaves
2 teaspoons vegetable oil
3/4 pound spaghetti, cooked
Salt and cracked black pepper
Place peppers in boiling salted water and simmer for 5 minutes. Drain well and allow to cool slightly.
Beat egg lightly; add milk, bread crumbs, 1/4 cup of the onion, salt, pepper, celery salt and sage and mix well.
Add ground beef and mix gently.
Stuff peppers with meat mixture. Arrange peppers stuffed side up in a 2-quart casserole.
Combine tomato sauce with remaining 1/4 cup chopped onion, garlic salt, oregano and basil. Pour around peppers in casserole.
Bake at 375 degrees F for 45 minutes to 1 hour.
Sprinkle vegetable oil over hot, cooked spaghetti and season to taste with salt and cracked black pepper. Toss gently.
Arrange spaghetti on a large serving platter. Top with baked peppers and spoon sauce over spaghetti.