Stuffed peppers with spaghetti and zucchini sauce

Ingredients for 4 servings:

• 4 bell peppers
• 300 g minced beef
• oil
• 250 g cream cheese, natural
• 50 g tomato paste
• some basil and parsley, frozen or fresh
• salt and pepper
• 100 g cheese, grated
• 1 pc. whole wheat pasta (spaghetti)
• 1 zucchini
• 250 ml soy cream (Soy Cream Cuisine)
• 20 ml soy sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Fry the minced meat in a little oil until crumbly, season with salt and pepper, and let cool slightly. Mix the cream cheese with the tomato paste, basil, parsley, salt, and pepper until creamy. Mix the minced meat with the cream cheese. Cut the tops off the peppers. Remove the seeds and rinse the peppers briefly. Fill the peppers with the minced meat and sprinkle with cheese. Bake at 160°C for about 30 minutes, then put the tops back on for another 10 minutes to prevent the cheese from overbrowning. Meanwhile, cook the spaghetti according to the package instructions. Wash and chop the zucchini. Sauté the zucchini in a little oil and season with soy sauce, salt, and pepper. Add the soy cream later. Drain the spaghetti and add it to the zucchini sauce. Serve with the peppers.