Stuffed peppers with spaghetti

Ingredients

Directions

1. 1

   Peel and finely dice the onion and garlic. Heat the oil in a pot. Fry onion and garlic for about 4 minutes. Add the tomatoes, bring to the boil and simmer for about 5 minutes, chopping the tomatoes with a spatula.

2. 2

   Season to taste with salt, pepper and sugar.

3. 3

   Cook the pasta in boiling salted water according to the instructions on the packet. Dice the bacon and leave it crispy in a pan. Add cream to the bacon and let it boil up once. Drain the finished pasta, let it drain and put it back into the pot, up to about 1/4.

4. 4

   Add tomato sauce to the pot and stir into the pasta. Grate cheese. Mix remaining noodles, bacon cream sauce and cheese.

5. 5

   Halve the peppers and remove the seeds. Wash the bell peppers and dab dry. Spread cream noodles into the paprika halves. Spread the tomato noodles in an ovenproof dish greased with oil and place the peppers on top.

6. 6

   Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for about 15 minutes.

7. 7

   Wash oregano, shake dry and remove leaves from the stems, except for 1 stem for garnishing, pluck and chop. Sprinkle casserole with oregano and garnish.