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"Spaghetti with three colors of peppers, onion, feta, Gouda and creme fraiche. Serve with fresh ground pepper." — Joanna
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1 pound spaghetti
2 onions, minced
2 red bell peppers, diced
2 green bell peppers, diced
2 yellow bell peppers, diced
1 cube chicken bouillon, crumbled
1 cup white wine
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
12 ounces crumbled feta cheese
7 ounces Gouda cheese, shredded
2 (8 ounce) containers creme fraiche
This is a nice recipe where you can play with the type of cheese you have in the house. I used feta , herbed creamy goat cheese and a bit of old cheddar and it was pretty tasty. Plus I added some chicken breast and garlic to the dish.Kids loved it.
Delicious with the fresh peppers. Alas, I confess I omitted the fresh cream to keep the fat content down, but the melting cheese was flavourful and rich enough. I'll make it again!
4 Ratings
This recipe was tasty, rich, and colorful. No way does it serve 4, even with large servings. This recipe would be easy to cut in half, and I would reccomend doing so, unless you literally have a small army to feed.
* Percent Daily Values are based on a 2,000 calorie diet.
Macaroni and Peppers in White Sauce
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 1350 Calories from Fat: 703
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