Lasagna Stuffed Peppers

Lasagna Stuffed Peppers
  • 4 large green bell peppers, tops and seeds removed
  • 1/2 pound ground beef
  • 1/2 pound Italian sausage
  • 1 small onion, chopped
  • 1/2 cup spaghetti sauce with mushrooms
  • 1 cup grated mozzarella cheese, divided
  • 1/2 cup ricotta cheese
  • 1/2 cup cooked white rice


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a pot of lightly salted water to a boil. Reduce heat to medium-high to maintain a rolling simmer. Cook peppers until starting to get soft, about 5 minutes. Transfer to a paper towel-lined plate to drain.
  3. Heat a nonstick skillet over medium heat. Add ground beef, sausage, and onion. Cook and stir, breaking up the beef, until onion is soft and meat has lost all its pink color, 5 to 6 minutes. Transfer to a bowl with a slotted spoon.
  4. Mix spaghetti sauce, 1/2 cup mozzarella cheese, ricotta cheese, and cooked rice into the beef mixture. Divide among 4 bell peppers and transfer peppers to a baking dish. Sprinkle remaining mozzarella cheese on top of the peppers.
  5. Bake in the preheated oven until cheese melts and begins to brown, 25 to 30 minutes.

05/24/2018
Lasagna Stuffed Peppers, recipe PT15M PT1H 5 455 calories

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