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Lasagna Stuffed Peppers
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5 from 3 votes

Lasagna Stuffed Peppers

Lasagna Stuffed Peppers have all the flavor of lasagna without the carbs.
Course Main Course
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 pepper halves
Calories 362kcal
Author Christin Mahrlig

Ingredients

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

Instructions

  • 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.
  • Add garlic to pan with beef and cook 1 minute.
  • 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.
  • In a small bowl, stir together cottage cheese, egg, and Parmesan cheese.
  • Place pepper halves in a 9x13-inch baking dish. Spoon cottage cheese mixture into pepper halves, dividing evenly.
  • 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.
  • Cover baking dish with aluminum foil and bake in a 375 degree oven for 35 to 40 minutes.
  • Remove foil and sprinkle mozzarella on peppers.
  • Return baking dish to oven uncovered and bake another 5 to 10 minutes.

Nutrition

Calories: 362kcal