Peppers stuffed with delicious spaghetti

Ingredients for 2 servings:

• 2 bell peppers, color as desired
• 100g spaghetti
• 1 tbsp olive oil
• 40 g onion(s), cut into strips
• 50 g cooked ham, diced
• 2 tsp capers
• 2 tsp red wine vinegar
• 2 cloves garlic, finely chopped
• 1 tsp basil pesto
• 400 g tomatoes, chopped
• 20 g Parmesan
• salt and pepper

Instructions

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

with southern flair

Cut off the tops of the peppers and remove the seeds and white inner walls. Cook the spaghetti al dente according to the package instructions and then pour into a colander. Sauté the onion, diced ham and garlic in olive oil, remove from the heat, add the spaghetti and mix in the red wine, pesto and capers. Season with salt and pepper. Stuff everything into the peppers. Bring the chopped tomatoes to a boil in a pot and season with salt and pepper. Place the stuffed peppers in a pot so they don’t fall over and simmer on low heat for about 25 minutes. The peppers should still have a bite. Place the cooked peppers on a plate. Pour the tomato sauce around the peppers and sprinkle with freshly shaved Parmesan cheese.