Lasagna Stuffed Peppers

By Ellie

6 Person

65 Minutes

362 Calories

Lasagna Stuffed Peppers have all the flavor of lasagna without the carbs.

Ingredients

1 1/2 cups shredded Mozzarella cheese
1 (7-ounce) can tomato sauce
3 (green red, yellow, or orange) peppers, halved and seeds removed
1/2 cup freshly grated Parmesan cheese
1 egg, lightly beaten
1 cup cottage cheese
1/2 cup water
1/4 tsp. crushed red pepper
1/2 tsp. black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. salt
1 (14.5-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
3 cloves garlic, minced
1 small sweet or yellow onion, chopped
1 pound lean ground beef

Method

01

Add ground beef to a nonstick pan over medium-high heat. Break apart with a wooden spoon and add onion. Cook until beef is no longer pink.
02

Add garlic to pan with beef and cook 1 minute.
03

Add tomato paste, diced tomatoes, salt, basil, oregano, black and crushed red pepper, and water. Stir to mix well and let simmer for 15 minutes. Mixture should be very thick, but add more water if you want to thin it.
04

In a small bowl, stir together cottage cheese, egg, and Parmesan cheese.
05

Place pepper halves in a 9x13-inch baking dish. Spoon cottage cheese mixture into pepper halves, dividing evenly.
06

Scoop ground beef mixture into pepper halves. You will probably have some ground beef mixture leftover. Mix it together with the tomato sauce and spoon into bottom of baking dish so that it covers the bottom.
07

Cover baking dish with aluminum foil and bake in a 375℉ oven for 35 to 40 minutes.
08

Remove foil and sprinkle mozzarella on peppers.
09

Return baking dish to oven uncovered and bake another 5 to 10 minutes.

Related Tags

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Lasagna Stuffed Peppers

4.5

( By Ellie )

Lasagna Stuffed Peppers have all the flavor of lasagna without the carbs.

01 Information

Grade easy
Serving 6 servings
Calorie 362 Kcal
Prep Time 25 Mins
Cook Time 45 Mins
Total Time 65 Mins

02 Ingredients

1 1/2 cups shredded Mozzarella cheese

1 (7-ounce) can tomato sauce

3 (green red, yellow, or orange) peppers, halved and seeds removed

1/2 cup freshly grated Parmesan cheese

1 egg, lightly beaten

1 cup cottage cheese

1/2 cup water

1/4 tsp. crushed red pepper

1/2 tsp. black pepper

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. salt

1 (14.5-ounce) can diced tomatoes, undrained

1 (6-ounce) can tomato paste

3 cloves garlic, minced

1 small sweet or yellow onion, chopped

1 pound lean ground beef

03 Method

Step 1

Add ground beef to a nonstick pan over medium-high heat. Break apart with a wooden spoon and add onion. Cook until beef is no longer pink.

Step 2

Add garlic to pan with beef and cook 1 minute.

Step 3

Add tomato paste, diced tomatoes, salt, basil, oregano, black and crushed red pepper, and water. Stir to mix well and let simmer for 15 minutes. Mixture should be very thick, but add more water if you want to thin it.

Step 4

In a small bowl, stir together cottage cheese, egg, and Parmesan cheese.

Step 5

Place pepper halves in a 9x13-inch baking dish. Spoon cottage cheese mixture into pepper halves, dividing evenly.

Step 6

Scoop ground beef mixture into pepper halves. You will probably have some ground beef mixture leftover. Mix it together with the tomato sauce and spoon into bottom of baking dish so that it covers the bottom.

Step 7

Cover baking dish with aluminum foil and bake in a 375℉ oven for 35 to 40 minutes.

Step 8

Remove foil and sprinkle mozzarella on peppers.

Step 9

Return baking dish to oven uncovered and bake another 5 to 10 minutes.

04 Author