Mexican Green Spaghetti

Cinco de Mayo - World Cuisine

Mexican grandma's secret green spaghetti recipe... too good not to share.

Brief

Prep 15 mins

Cook: 50 mins

Total: 1hr5 mins

Servings: 8

Yield: 1 9x13-inch casserole

Mexican Green Spaghetti

Ingredients

1 (16 ounce) package spaghetti

4 large green bell peppers

stemmed and seeded

1 cup water

or more as needed

2 cubeschicken 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

Chicken Enchilada Casserole I

World Cuisine

Directions

Step 1

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.

Step 2

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.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter.

Step 4

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.

Step 5

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.

Step 6

Bake in the preheated oven until cheese is melted about 20 minutes.

Nutritional Information

Mexican Green Spaghetti

Servings Per Recipe:8

Calories: 397.3

% Daily Value *

Protein: 13.4g 27%

Carbohydrates: 48.8g 16%

Dietary Fiber: 3.2g 13%

Sugars: 3.7g

Fat: 16.6g 26%

Saturated Fat: 10g 50%

Cholesterol: 38mg 13%

Vitamin A Iu: 783.8IU 16%

Niacin Equivalents: 7.5mg 58%

Vitamin B6: 0.3mg 18%

Vitamin C: 66.6mg 111%

Folate: 148.9mcg 37%

Calcium: 200.6mg 20%

Iron: 2.2mg 12%

Magnesium: 48.5mg 17%

Potassium: 368.8mg 10%

Sodium: 422.5mg 17%

Thiamin: 0.7mg 66%

Calories From Fat: 149.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.