Spaghetti with Mexican Green Sauce

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. Cook the spaghetti until it’s tender but still has a little bite—about 12 minutes—then drain and set it aside.

Step 2

Meanwhile, combine the bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring it 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

Preheat your oven to 350°F (175°C) and butter the bottom of a 9x13-inch baking dish.

Step 4

Pour the pepper mixture into a blender, filling it about halfway. Hold the lid down with a potholder and pulse a few times before blending continuously until smooth. Pour the puree into a bowl, blending the rest of the mixture the same way. Stir in the sour cream until everything is well combined.

Step 5

Now for the fun part: start layering. Spread some spaghetti evenly on the bottom of the dish, then spoon over some of the pepper sauce, and sprinkle a layer of mozzarella cheese. Keep layering spaghetti, sauce, and cheese until you run out of ingredients.

Step 6

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