Stuffed peppers

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• 2 can/n tomatoes, 425 ml each, finely chopped
• some salt
• some pepper, mixed, from the mill
• 2 pinches of sugar
• 400g spaghetti
• 100 g smoked bacon, streaky, without rind
• 200 g whipped cream
• 100 g Gouda, freshly grated
• 2 large green bell peppers
• 4 sprigs of oregano
• some olive oil for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

with bacon, cream and cheese spaghetti filling on tomato spaghetti

Peel the onion and garlic clove and dice both finely. Heat the olive oil in a saucepan and sauté the diced onion and garlic until translucent. Then add the canned tomatoes, season with a little salt, a few turns of freshly ground pepper, and sugar. Bring to a boil, then cover and simmer for about 5 minutes. Cook the spaghetti in plenty of boiling, lightly salted water until al dente. Dice the bacon and fry in a large, non-stick pan until crispy. Then add the cream and bring to a boil. Drain the spaghetti. Mix about 1/4 of the spaghetti with the bacon and cream sauce and the grated Gouda cheese. Mix the remaining spaghetti with the tomato sauce. Preheat the oven to 175°C (fan oven). Halve the peppers, trim and rinse them, and fill with the bacon and cream spaghetti. Grease a baking dish with a little olive oil and arrange the tomato spaghetti in it. Then place the stuffed peppers on top and bake in the preheated oven for about 15 minutes. Rinse the oregano, shake it dry, and chop the leaves. Sprinkle over the dish before serving.