Peppers stuffed with pasta

Ingredients for 2 servings:

• 2 bell peppers, color to taste
• 2 eggs
• 125 g bacon cubes
• e.g. spaghetti, approx. 100 g
• e.g. salt and pepper
• e.g. nutmeg, freshly grated
• 1 clove(s) garlic
• 4 slices of mozzarella
• 1 dash of cream
• 1 pack of tomato sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

for an ovenproof dish, leftovers

Since entire packages of pasta are always cooked, a recipe for using them up was needed! Halve and deseed the peppers, then blanch them. Fry the bacon cubes until crispy. Slice the garlic clove and mix with the eggs, cream, and seasoning to form a paste. Fold the spaghetti into the paste and fill the halved peppers with the pasta. Preheat the oven to 180°C (fan oven). Prepare the tomato sauce according to the package instructions and pour into an ovenproof dish. Top the stuffed peppers with the mozzarella slices and place them in the sauce. Bake in the preheated oven at 180°C (fan oven). If there is any leftover paste, add it to the sauce; it will thicken a little.