1 split red pepper, seeded and chopped
2 green bell peppers, seeded and chopped
1/3 cup white wine
1 carrot, sliced
1 small onion, chopped
1 (16 ounce) can evaporated milk
1 (6 ounce) can diced tomatoes with green chile peppers
Place red pepper, green bell peppers, white wine, carrot and onion into a large bowl. Mix thoroughly.
Place a bunch of chopsticks around the edge of a foil created dish to secure the spaghetti.
Place a 1-inch slice of tomato middle over the pepper mixture before placing a second tomato slice over the top.
Bake for at least 2 hours or until sauce thickens slightly and tangy. Serve at room temperature. Garnish with tortilla strips.
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