Lasagna Stuffed Peppers

• total time: 39 minutes

Ingredients

For the Meat Sauce~

1 tsp high heat oil

1 lb lean ground meat of choice

S+P, to taste

1/2 yellow onion, diced

4 garlic cloves, minced

2 cups marinara sauce

1/2 tbsp Italian seasoning

For the Cheese Mix~

1 cup ricotta

1 egg

1/2 cup shredded mozzarella

1/2 cup shredded parmesan

S+P, to taste

2 handfuls baby spinach, chopped

For the Peppers~

3 large bell peppers, color of choice, cut in half lengthwise and cored

1/2 cup shredded mozzarella

Fresh chopped parsley, for garnish

Directions

Preheat oven to 425°F.

Make meat sauce. Heat oil in large skillet on medium-high. Add ground meat. Crumble, season with S+P, and cook until browned/cooked through (time will vary based on meat used). Add onions and garlic. Sauté 3 minutes. Stir in marinara and Italian seasoning. Remove from heat and set aside.

Make cheese mixture. In a small mixing bowl, combine ricotta, egg, mozzarella, Parmesan, pinch of salt, and black pepper. Stir in baby spinach. Set aside.

Prepare peppers. Place bell peppers in a deep baking pan cut side up. Add 2 heaping spoons meat sauce, then 2 heaping spoons cheese mixture. Repeat layering process until meat sauce and cheese mixture have been used. Cover tightly with foil and bake 25 minutes.

Remove foil. Sprinkle remaining mozzarella. Bake another 10-12 minutes, until top is golden and bubbly.

If desired, garnish with parsley. Serve.