Ingredients

• 400 gr of ground meat
• 4 medium peppers
• 1/2 minced onion cup
• 2 teaspoons of chopped garlic
• 1 can of tomatoes cut into cubes with green peppers and onions, drained
• 3 tablespoons of tomato paste
• 2 teaspoons of dry parsley
• 1/2 teaspoon salt
• 1/4 teaspoon of black pepper
• Chopped fresh parsley (optional)
• 1 Moonrise spaghetti pumpkin bag

Procedure

1. Preheat the oven at 241c. Cut the upper part of the peppers; Leave the tapas aside.

2. With a kitchen knife, carefully remove the membranes and seeds of the peppers.

3.Coloque the peppers approximately 5 cm away in baking container.

4. Place the covers in the empty peppers. Cover the container with foil; Bake 15 minutes. Remove from the oven and let cool a little.

5. Meanwhile, heat a large nonstick pan over medium heat until it is hot. Add ground meat, onion and garlic; Kitchen for 3 to 4 minutes, starting the meat in pieces of 1/2 inch and stirring occasionally. Add tomatoes, rice, tomato paste, dry parsley, salt and black pepper; Cook for 3 to 4 minutes until it warms up, stirring occasionally.

6. Divide the mixture of meat into equal parts between the peppers. Bake at 271c° 17 to 22 minutes until the peppers are tender.

7. For pasta, boil 2 cups of water in another pot.

8. Once boiling the water, add the paste. Stir and separate until it is hydrated and acquire volume (approximately 4 minutes).

9. Drain excess water with a strainer.

10.- Spit the peppers and add the spaghetti pumpkin (add melted cheese of your preference)

11. Serve the peppers on the pasta. Decorate with parsley to taste.