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

Steps

1. Preheat oven to 350 degrees.
2. Cut tops off of peppers and remove seeds; transfer to a square baking dish. Bake 20 minutes.
3. Heat 2 T. oil in a large pot, over medium high heat; add the onion and garlic; cook until softened.