• 6 large peppers various colours
  • 1 tbsp oil
  • 1 diced onion
  • 450ml pasta sauce
  • 50g parmesan cheese
  • 75g ricotta cheese
  • 2 tbsp fresh parsley and more for garnish
  • 200g Explore Cuisine Organic Soybean Spaghetti


  1. Gently cut the tops of the bell peppers. Remove stem and seeds. Dice the bell pepper tops.
  2. Heat the oil in a pan over medium heat. Sauté the diced bell pepper tops and onion.
  3. In a saucepan boil water and cook spaghetti per directions on the box. When cooked, drain and rinse with cool water.
  4. Once the bell pepper and onion are softened, turn off the heat. Add pasta sauce, ricotta cheese, parmesan and parsley. Stir to combine.
  5. Add in cooked pasta, stir to combine.
  6. Spray a 9×13 baking dish with oil. Place bell peppers in the baking dish.
  7. Gently, using tongs fill each pepper with spaghetti.
  8. Bake at 175 degrees Celsius for 35 minutes, let stand for 10 minutes.

Recipe by Vegetarian Mamma for Explore Cuisine

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