Frankenpeppers
Frankenpeppers requires approximately 45 minutes from start to finish. This recipe makes 6 servings with 339 calories, 15g of protein, and 14g of fat each. For $1.36 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Many people made this recipe, and 304 would say it hit the spot. It works well as a main course. Head to the store and pick up garlic, rice vinegar, whole-wheat spaghetti, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Vegetarian Times. Overall, this recipe earns a great spoonacular score of 99%. If you like this recipe, you might also like recipes such as .
Servings: 6
Ingredients:
1 tsp. agave nectar or honey
4 Tbs. creamy peanut butter, plus more for assembly
1 cup finely diced cucumber, optional
1 tsp. minced fresh ginger
1 clove garlic, minced (1 tsp.)
¼ cup chopped green onions, optional
2 Tbs. low-sodium soy sauce
3 ¼-inch-thick slices white Cheddar or Monterey Jack cheese
3 ½-inch-thick slices white Cheddar or Monterey Jack cheese
1 nori sheet, for decoration
6 small red or green bell peppers
1 tsp. red pepper flakes, optional
1 tsp. rice vinegar.jpg)
2 finely diced Roma tomatoes (1 cup)
2 tsp. toasted sesame oil
1 Tbs. toasted sesame seeds, optional
8 oz. whole-wheat spaghetti
Equipment:
pot
bowl
whisk
knife
drinking straws
Cooking instruction summary:
1. Slice tops off bell peppers, and scoop out seeds and veins. Chop flesh from tops, and set aside to add to cooked pasta, if desired.2. Cook spaghetti in large pot of boiling salted water according to package directions. Drain, and reserve 1/2 cup cooking liquid. Rinse spaghetti under hot water, and drain again.3. Place peanut butter, soy sauce, sesame oil, ginger, garlic, rice vinegar, and agave nectar in large bowl. Whisk in reserved 1/2 cup hot pasta cooking water until mixture is smooth. Stir in spaghetti until coated with sauce. Fold in cucumber (if using), tomatoes, green onions, and red pepper flakes (if using); add chopped bell pepper, if desired.4. Cut 6 mouth shapes from 1/2-inch-thick cheese slices with small knife or round cutter. Cut 12 small dots (for eyes) from 1/4-inch-thick cheese slices with plastic straw.5. Adhere mouths and eyes to sides of bell pepper bowls with dabs of peanut butter. Cut nori into pupils, eyebrows, and teeth, and adhere to faces with peanut butter. Fill each pepper with spaghetti mixture, and sprinkle with toasted sesame seeds, if using.
Step by step:
1. Slice tops off bell peppers, and scoop out seeds and veins. Chop flesh from tops, and set aside to add to cooked pasta, if desired.
2. Cook spaghetti in large pot of boiling salted water according to package directions.
3. Drain, and reserve 1/2 cup cooking liquid. Rinse spaghetti under hot water, and drain again.
4. Place peanut butter, soy sauce, sesame oil, ginger, garlic, rice vinegar, and agave nectar in large bowl.
5. Whisk in reserved 1/2 cup hot pasta cooking water until mixture is smooth. Stir in spaghetti until coated with sauce. Fold in cucumber (if using), tomatoes, green onions, and red pepper flakes (if using); add chopped bell pepper, if desired.
6. Cut 6 mouth shapes from 1/2-inch-thick cheese slices with small knife or round cutter.
7. Cut 12 small dots (for eyes) from 1/4-inch-thick cheese slices with plastic straw.
8. Adhere mouths and eyes to sides of bell pepper bowls with dabs of peanut butter.
9. Cut nori into pupils, eyebrows, and teeth, and adhere to faces with peanut butter. Fill each pepper with spaghetti mixture, and sprinkle with toasted sesame seeds, if using.
Nutrition Information:
covered percent of daily need
