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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

Yesterday our friend Todd, Vegetable grower supreme, dropped off a cornucopia of just-picked Vegetables. The bounty included perfect huge Bell Peppers. No way would they be allowed to sit on the counter and (as the saying goes) vegetate. The moment the idea of what to do with them came to me, last evening’s dinner was decided. With no self-modesty, I believe the result was sensational, from the point of view of eye & especially taste appeal.


2 Green Bell Peppers (seeds removed, tops carefully sliced off & set aside)
4 oz of Spaghetti
8 oz of Marinara Sauce (homemade or Raos’s)
8 oz of Ground Beef
Kosher Salt & Pepper


1. Heat oven to 375 degrees F.

2. Bring a pot of water to a boil. Add Spaghetti & cook following box directions. Drain into a large mixing bowl. Add the Marinara Sauce.

3. In a non stick frying pan cook the Ground Beef briefly until the raw color is gone. Add to the mixing bowl.

4. After mixing the ingredients together, fill each Pepper with the stuffing. Cover with the tops & carefully secure with a few toothpicks.

5. Roast for 40 minutes or until the Peppers have completely softened & have begun to char.

6. Allow to slightly cool & serve.

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