Friday, July 18, 2014

Lasagna Stuffed Bell Peppers

 One of my favorite comfort foods has got to be lasagna.  When I started eating low-carb, I missed eating this hearty meal that made my stomach smile from the inside.  I decided to make stuffed peppers with all my favorite lasagna filling and these peppers were perfect.  They totally hit all my favorites parts of the a lasagna like the meat sauce, ricotta and cheese.  I didn't even miss the heavy carb loaded pasta.   My stomach was was full of delicious lasagna and smiling again.


Meat Sauce:
1lb of your favorite lean ground meat (I used beef)
large jar of tomato pasta sauce (45oz)
3-4 cloves of garlic minced or grated
1 tsp dried basil
1 tsp dried parsley
1 tsp dried oregano
1-2 tsp of brown sugar (to taste)
1 onion diced
red pepper flakes to taste
salt and black pepper to taste

Ricotta filling
16oz of ricotta cheese
1 egg
1/2 cup Parmesan cheese
black pepper

6-8 large green bell peppers (tops cut off)
8oz of shredded mozzarella cheese


 Make meat sauce by browning beef.

Then add onions and garlic and salt and cook for 1 minutes.  Add jar sauce and all remaining ingredients for sauce and simmer for 20 minutes.  Taste for seasoning and finish sauce. Next mix ricotta filling and set aside.

Prepare peppers by cutting off tops and cleaning out the ribs and seeds.  Place in a oven safe baking dish and place a thin layer of sauce.  Then place the bell peppers. Fill peppers half way with sauce/meat filling.

Then fill with some ricotta cheese filling and top with a little more sauce.  Bake covered (with a lid or tin foil) in a 350 degree oven for 35 minutes.  Then top with cheese and bake another 25 minutes uncovered.  Serve hot. Enjoy.

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