MEXICAN GREEN SPAGHETTI

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Mexican grandma's secret green spaghetti recipe... too good not to share.

Provided by ENJERUDD

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package spaghetti
4 large green bell peppers, stemmed and seeded
1 cup water, or more as needed
2 cubes chicken bouillon
1 clove garlic, peeled
1 tablespoon butter, or more to taste
1 (16 ounce) container sour cream
1 cup shredded mozzarella cheese, or more to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Combine bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring to a boil, reduce heat, and cook until peppers are soft, 7 to 10 minutes. Remove from heat and let cool for a few minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter.
  • Fill blender halfway with the pepper-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining mixture. Stir in sour cream.
  • Line the bottom of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and add a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all ingredients are used up.
  • Bake in the preheated oven until cheese is melted, about 20 minutes.

Nutrition Facts : Calories 397.3 calories, Carbohydrate 48.8 g, Cholesterol 38 mg, Fat 16.6 g, Fiber 3.2 g, Protein 13.4 g, SaturatedFat 10 g, Sodium 422.5 mg, Sugar 3.7 g

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