LASAGNA STUFFED PEPPERS
4 large green peppers, halved lengthwise and seeded
1 pound ground beef
1 clove garlic, minced
Salt and pepper, to taste
1/4 teaspoon garlic powder, divided
1/2 pound mushrooms, sliced
1 cup spaghetti sauce
15 ounces whole milk ricotta cheese
2 tablespoons parmesan cheese
1 egg
6 ounces mozzarella cheese, shredded
1/4 cup parmesan cheese

Place the peppers in a large baking pan at least 9 x 13 inches; sprinkle the inside of the peppers with salt. Meanwhile brown the ground beef, garlic, mushrooms, salt, pepper and half the garlic powder; drain the fat. Stir in the spaghetti sauce and adjust the seasonings as needed. Combine the ricotta cheese, egg and 2 tablespoons parmesan cheese in a small bowl; season with salt, pepper and the remaining garlic powder. Divide the ricotta mixture between the pepper halves. Top the ricotta mixture with the meat sauce; mound the mozzarella cheese over the top of each pepper. Sprinkle with the 1/4 cup parmesan. Bake at 350 for 45 minutes or until the cheese is melted and browned.

Makes 8 servings
Can be frozen

Per Serving: 327 Calories; 21g Fat; 24g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

Don't forget to season the inside of the peppers before filling. My peppers still had a little crunch to them so if you like yours softer, you may want to parboil them in salted water for a few minutes before stuffing. Below is a photo showing the inside of a pepper:


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