Lasagna Stuffed Peppers
Description
Take advantage of the summertime bell peppers with these lasagna stuffed peppers. If you wish to make it low carb, leave out the lasagna noodles. It will still be delicious.
Ingredients
8 bell peppers, your choice of colors
2 T. oil
1 onion, chopped or grated
4 cloves garlic, chopped or minced
½ lb. lean ground beef
½ lb. sweet Italian sausage
1 t. salt
1 t. pepper
28 oz. can diced tomatoes
28 oz. can tomato sauce
15 oz. whole milk ricotta cheese or cottage cheese
1 c. grated parmesan cheese
½ c. fresh basil, chopped
1 egg
8-10 cooked lasagna noodles, quartered or no-cook lasagna noodles
2 c. shredded mozzarella cheese
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees.
Cut tops off of peppers and remove seeds; transfer to a square baking dish. Bake 20 minutes.
Heat 2 T. oil in a large pot, over medium high heat; add the onion and garlic; cook until softened.
Add ground beef, sausage, salt and pepper; cook until meat has browned.
Add diced tomatoes and tomato sauce; bring to a light simmer. Simmer 5-10 minutes; remove from heat; set aside.
In a small bowl, combine ricotta, parmesan, basil and egg; stir with a fork; set aside.
Remove the peppers from the oven; drain any excess water.
Assembly:
Alternate 2 T. sauce, 1 lasagna noodle, 2 T. ricotta mixture and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
Bake 20-25 minutes, until the cheese is melted and slightly browned.
Let cool for 10 minutes before serving.
8 servings.