Stuffed peppers with spaghetti

Ingredients for 6 servings:

• 6 bell peppers
• 250g spaghetti
• 1 onion(s)
• 2 tbsp capers
• 2 tbsp vinegar
• 2 tbsp olive oil
• oregano
• 2 garlic cloves
• salt and pepper
• Chili, optional
• Cayenne pepper, optional
• 1 handful of arugula, if needed
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple, vegetarian

Preheat oven to 200°C. Cut off the tops and deseed the peppers. Place the peppers in the hot oven for 15 minutes. Then discard the liquid and set the peppers aside. Peel and chop the onion and garlic. Cook spaghetti according to the package instructions and drain. Heat oil in a large frying pan or wok over medium heat. Add the onion and garlic to the pan and fry briefly. Add capers, oregano (freshly picked is best), and vinegar and simmer briefly. Then stir in the spaghetti. Season with salt and pepper. I like to add chili, cayenne pepper, etc. Reduce oven temperature to 180°C. Stuff the spaghetti into the peppers using a fork and cook in the oven for 10-15 minutes. If desired, serve on a bed of arugula and sprinkle with fresh Parmesan cheese.