BAKED LASAGNA STUFFED PEPPERS

 

These are a simple & low carb dinner that’s perfect for a busy weeknight! Not to mention how delicious these stuffed peppers are! If you want, you can certainly use skim milk ricotta cheese & mozzarella too! I’ve always loved stuffed peppers but with being Italian, lasagna was always such a comfort food for me! This dish is the best of both worlds! 

Ingredients:

• 6 tricolor bell peppers
• 1 small onion (chopped)
• 1 lb lean ground beef
• 1/3 cup chopped parsley (divided evenly)
• 3 tbsp olive oil
• 1 cup ricotta cheese 
• 1 1/4 cups marinara sauce 
• 1 cup shredded mozzarella 
• 1/2 cup grated Parmesan cheese 

Seasonings:

• 1 tsp garlic powder
• 1 tsp oregano 
• 1/2 tsp salt 
• 1/2 tsp pepper
• 1/4 tsp crushed red pepper
• 1/4 tsp nutmeg

Directions:

1. Remove stem & seeds from peppers and slice off a bit of the top 
2. Slice a little bit off the bottom (to help them stand up)
3. Place them on a baking sheet with parchment paper & bake at 400 for 15 min
4. While peppers are cooking; add olive oil & onion to a skillet & sauté 
5. Stir in your ground beef, seasonings, sauce & chopped parsley; cook for another 5 min; set aside 
6. In a small bowl add ricotta, Parmesan, nutmeg & parsley 
7. Once your peppers are done, layer in your ground beef & ricotta 
8. Optional: transfer peppers to a baking dish; you could leave them on your rimmed baking sheet too, but I recommend a deeper dish once they’re stuffed
9. Cover and bake at 375 for 20 min; remove and top with your mozzarella cheese
10. Bake uncovered until your cheese is melted & enjoy! You can also add some more chopped parsley on top!