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LASAGNA STUFFED PEPPERS
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| LASAGNA STUFFED PEPPERS | |
| 4 large | green peppers, halved lengthwise and seeded |
| 1 pound | ground beef |
| 1 clove | garlic, minced |
| Salt, to taste | |
| 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 350ยบ 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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