Lasagna Stuffed Peppers have all the flavor of lasagna without the carbs.
Course Main Course
Prep Time 25minutes
Cook Time 45minutes
Total Time 1hour10minutes
Servings 6pepper halves
Author Christin Mahrlig
1poundlean ground beef
1small sweet or yellow onion,chopped
1(6-ounce)can tomato paste
1(14.5-ounce)can diced tomatoes,undrained
1/4teaspooncrushed red pepper
1/2cupfreshly grated Parmesan cheese
3(greenred, yellow, or orange) peppers, halved and seeds removed
1(7-ounce)can tomato sauce
1 1/2cupsshredded Mozzarella cheese
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.
This recipe originally appeared on spicysouthernkitchen.com