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Lasagna Stuffed Peppers Recipe

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This recipe for Lasagna Stuffed Peppers is from The Laurich-Pinsent Family Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound extra-lean ground beef (93% lean)
5 garlic cloves, minced and divided
1 (25-ounce) jar lower-sodium marinara sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 1/2 cups fat-free ricotta cheese
1 tablespoon Italian seasonings
1 large egg, lightly beaten
1 1/2 (6 ounces) part-skim mozzarella cheese, shredded
3 tri-colored bell peppers, sliced in half, seeds removed
Directions:
Directions:
Preheat oven to 375 degrees F.

Cook ground beef in a skillet until no longer brown. Add 4 garlic cloves, black pepper and red pepper in the last couple minutes of cooking. Drain any excess fat and stir in marinara sauce. Let simmer for 10-15 minutes.

In a medium bowl, combine italian seasonings, ricotta, egg and 1/2 cup of mozzarella cheese.

Spoon a thin layer of the meat sauce in the bottom of a baking dish. Arrange bell pepper halves skin side down.

Spoon in a layer of ricotta to each pepper halve, distributing evenly. Fill each pepper with meat sauce, then sprinkle each with mozzarella cheese.

Cover with aluminum foil and bake for 35 to 40 minutes. Remove foil and bake uncovered until the cheese is slightly brown.

 

 

 

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