Spicy Peanut Spaghetti Stir-Fry with Ginger Pickled Cucumber

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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YIELD: 6 servings

INGREDIENTS:

FOR THE GINGER PICKLED CUCUMBERS:

1/4 cup unseasoned rice vinegar
1 tablespoon granulated sugar
1 teaspoon grated fresh gingerroot
1 teaspoon kosher salt
1 cucumber, cut into matchsticks

FOR THE SPICY PEANUT SPAGHETTI STIR-FRY:

2-1/4 cups less-sodium beef broth, divided
1/2 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons sambal oelek
2 tablespoons unseasoned rice vinegar
2 tablespoons vegetable oil, divided
8 ounces cremini mushrooms, sliced
2 carrots, sliced
2 celery stalks, sliced
3 green Bellafina peppers, sliced
3 red Bellafina peppers, sliced
1 small white onion, sliced
1 package (12 ounces) Barilla Pronto Spaghetti
1 cup water
1/3 cup roasted peanuts

DIRECTIONS:

Make the Ginger Pickled Cucumbers: In small bowl, stir together vinegar, sugar, gingerroot and salt. Add cucumber and toss to combine. Set aside at room temperature while preparing stir-fry, stirring occasionally.

Make the Spicy Peanut Spaghetti Stir-Fry: In small bowl, whisk together 1/4 cup broth, peanut butter, soy sauce, sambal oelek and vinegar.
In large high-sided skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and cook 3 to 4 minutes or until golden brown, stirring occasionally. Transfer mushrooms to plate; add remaining 1 tablespoon oil to skillet and return to heat. Add carrots, celery, green pepper, red pepper and onion. Cook 5 to 6 minutes or until vegetables are tender-crisp, stirring occasionally. Transfer vegetables to plate with mushrooms.
Return skillet to stove; add spaghetti, water and remaining 2 cups beef broth. Increase heat to high; cook 10 minutes or until pasta is al dente and most liquid is absorbed, stirring occasionally.
Reduce heat to low. Add peanut butter mixture to pasta; toss until well combined. Add vegetables and cook 2 minutes or until everything is heated through, stirring frequently. Serve garnished with peanuts and Ginger Pickled Cucumber.

Adapted from foxeslovelemons.com