Mexican Green Spaghetti Popular Recipes

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Mexican Green Spaghetti

"Mexican grandma's secret inexperienced spaghetti recipe... Too exact now not to percentage."

Ingredients :

1 (sixteen ounce) package spaghetti
four huge green bell peppers, stemmed and seeded
1 cup water, or more as wanted
2 cubes chicken bouillon
1 clove garlic, peeled
1 tablespoon butter, or extra to flavor
1 (16 ounce) box bitter cream
1 cup shredded mozzarella cheese, or extra to flavor

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H5M

Bring a massive pot of gently salted water to a boil. Cook spaghetti inside the boiling water, stirring occasionally, till soft yet firm to the bite, approximately 12 minutes. Drain and set aside.
Combine bell peppers, water, hen bouillon, and garlic in a medium pot. Bring to a boil, reduce warmth, and cook until peppers are smooth, 7 to 10 mins. Remove from warmth and let cool for a couple of minutes.
Preheat the oven to 350 degrees F (175 tiers C). Coat the bottom of a 9x13-inch baking dish with butter.
Fill blender midway with the pepper-broth combination. Cover and keep lid down with a potholder; pulse some times earlier than leaving on to combination. Pour into a bowl. Repeat with any ultimate aggregate. Stir in bitter cream.
Line the lowest of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and upload a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all substances are used up.
Bake within the preheated oven until cheese is melted, about 20 minutes.

Notes :

Use any form of bell peppers you like. Seeding is optional. If now not making this for kids, you can boil a jalapeno pepper with the bell peppers.
You also can cowl the dish with aluminum foil while it bakes to keep the noodles from crisping and burning. In that case, I wouldn't advise placing cheese on pinnacle; each time I do that it does not flavor as desirable...

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