Published Apr 4th
Prep 15m Cook 50m Additional - Ready In 1h 5m
Servings 1 9x13-inch casserole Calories 397.3

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

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter.
  4. 4 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.
  5. 5 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.
  6. 6 Bake in the preheated oven until cheese is melted, about 20 minutes.

Nutrition Facts

  • Calories 397.3
  • Carbohydrate 48.8 g
  • Cholesterol 38 mg
  • Fat 16.6 g
  • Fiber 3.2 g
  • Protein 13.4 g
  • Saturated Fat 10 g
  • Sodium 422.5 mg
  • Sugar 3.7 g

Chef's Notes

Use any kind of bell peppers you like. Seeding is optional. If not making this for kids, you can boil a jalapeno pepper with the bell peppers; You can also cover the dish with aluminum foil while it bakes to keep the noodles from crisping and burning. In that case, I wouldn't advise putting cheese on top; whenever I do that it doesn't taste as good...


  1. This is a handy recipe! My green bell peppers were very large, so I didn't use but 3 and I doubled the garlic for personal preference but the green bell pepper flavor stayed strong. I would like to try yellow bell peppers to mellow this a bit.