Lasagna Pepper Boats

• porcje: 12 servings
• czas aktywny: 20 minutes
• całkowity czas: 1 hour 30 minutes

Składniki

6 green bell peppers, halved and seeded

1 teaspoon salt

water as needed

1 pound ground beef

3 (8 ounce) cans tomato sauce

1 (6 ounce) can tomato paste

salt to taste

½ teaspoon dried oregano

ground black pepper to taste

1 (12 ounce) container cottage cheese

2 cups shredded mozzarella cheese

1 cup shredded Cheddar cheese

Wskazówki

Preheat the oven to 350 degrees F (175 degrees C).

Arrange bell peppers, cut-sides up, in a 10x15-inch baking dish; season with salt. Add enough water to come one-fourth of the way up from bell pepper bottoms; set aside.

Heat a large skillet over medium-high heat. Add beef; cook until brown and crumbly, 5 to 7 minutes. Drain and discard grease. Add tomato sauce, tomato paste, 1 teaspoon salt, oregano, and black pepper; bring to a boil. Reduce heat; simmer until flavors blend, about 15 minutes.

Divide cottage cheese among peppers; top with a layer of mozzarella cheese, Cheddar cheese, and sauce. Top each stuffed bell pepper with more mozzarella cheese and Cheddar cheese.

Bake in the preheated oven until peppers are tender and cheeses melt, 50 to 65 minutes.

Wartości Odżywcze

• Kalorie: 232 kcal
• Tłuszcz Całkowity: 14 g
• Tłuszcz Nasycony: 7 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 49 mg
• Sód: 815 mg
• Węglowodany Całkowite: 10 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 6 g
• Białko: 19 g