Green Spaghetti with a Mexican Twist

Ingredients

• 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

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook it until it’s tender but still has a bit of bite, about 12 minutes. Once it’s done, drain the pasta and set it aside.

Step 2

Grab a medium pot and toss in the bell peppers, water, chicken bouillon, and garlic. Bring everything to a boil, then lower the heat and let it simmer until the peppers are nice and soft, around 7 to 10 minutes. Take the pot off the heat and let it cool for a few minutes.

Step 3

While that’s cooling, preheat your oven to 350°F (175°C). Butter the bottom of a 9x13-inch baking dish to keep everything from sticking.

Step 4

Now, half-fill your blender with the pepper mixture. Hold the lid on tightly (a potholder helps here because it can get warm), pulse a few times, then blend until smooth. Pour the puree into a bowl and repeat with the rest of the mixture. Stir in the sour cream until everything is well combined.

Step 5

To assemble, spread a layer of spaghetti on the bottom of the dish. Spoon some of the pepper mixture over the pasta, then sprinkle on a layer of mozzarella. Keep layering spaghetti, pepper puree, and cheese until you’ve used it all up.

Step 6

Pop the dish in the oven and bake until the cheese is melted and bubbly, about 20 minutes. Let it cool for a few minutes before serving.