We had spaghetti squash last night so leftover spaghetti sauce was inevitable. That’s not a bad thing though, it means less work for another meal and I get to enjoy vegetable haters famous sauce two nights in a row 😁 I decided to use some fresh green peppers as the vessel and didn’t add anything else except some cheese on top. Last time I made stuffed peppers, I threw some cauliflower in the food processor and added that into the mix, which was quite delicious! Tonight I was lazy, haha, so I just scooped the spaghetti sauce into the hollowed out pepper and baked it in the oven for about an hour. I added some cheese about ten minutes before it was ready so that it got nice and bubbly.