- 6 green bell peppers, halved and seeded
- salt to taste
- water as needed
- 1 pound ground beef
- 3 (8 ounce) cans tomato sauce
- 1 (6 ounce) can tomato paste
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- ground black pepper to taste
- 1 (12 ounce) container cottage cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange bell peppers, cut-side up, in a 10x15-inch baking dish; season with salt. Pour enough water into dish to make 1/4-inch depth.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomato sauce, tomato paste, 1 teaspoon salt, oregano, and black pepper to ground beef; bring to a boil. Reduce heat and simmer until flavors blend, about 15 minutes.
- Fill each bell pepper with a heaping tablespoon cottage cheese; top with a layer of mozzarella cheese, a layer of Cheddar cheese, and meat sauce. Sprinkle each 'boat' with more mozzarella cheese and Cheddar cheese.
- Bake in the preheated oven until peppers are tender and cheeses are melted, 50 to 65 minutes.
04/08/2018
recipepes.com
Lasagna Pepper Boats, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
