![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMjqBgkCajp-eVrHm-MMpJL0fKw35WiuqyGOk39IbufI0enY0Ehrnfgha8NWMXcbbq6h4-548-OL19eD0U_JA_377EJhbeZpO1w9d-Rph10IVevTvfZw0vX7Qw3mRs2LKyb9EhDyxMJs/s1600/Lasagna+Peppers+3.jpg)
Ingredients:
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
Peppers:
6-8 large green bell peppers (tops cut off)
8oz of shredded mozzarella cheese
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqq62Zv5VMhgD8idhHr5nX24cH_ZEkfq5n6_mWtnsI8kqO-S3JCrnHwWKzEDnygZHKDeCxnlb2l7yHazXxUzaw3ad5rZINl2zlZAprqt-TuQkz92PUiBjHHWQ1781OAvUuBUsKWqOvp90/s1600/Lasagna+Peppers+2.jpg)
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBVRFjamCTB3YMy_KizJ-0PsIoBy5QbjtclfFw0jRVCZM_PIjpPT3iu4Av4sFP7pCSYXW6Gt1dDRm2HNyetVQbD9eUVl_vxkJQOoUa2uwl2r8B4RbmuwtbJdzdn7dL1XOFxsHwU90DTtSH/s200/100_5322.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXc5xP5WlHBq1cpYMVAuFFyn6_gv8v_ntweg37YUfpDpmJRBrymhD1J0iZA00karvaTyzGW_cPKE8mG1MVsBG_bV9lYQrxLc9NgChXSYvO4UwdO2W0aV3TD2LJSnULtF_GA4YsdRxRRRw/s1600/100_8563.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8zgB_LTWUnjnQeKJMph8CfgdVHyNoTbPl0s6QJy8QTukZ6hi4TUE-ebZkwVT_-Eol7lK9wzYBXjKYe-1161sK8JjfS1jPENon4GvjH-sSSC2pFfARGobX3NHrE4lcaHovnE3QVTQ42I/s1600/100_9363.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IV9Y3-l5YwFN4frK8WEoWCQbbktcJCHVOAujP-lrHWI0CoLJjK1q6Ng2U-rr6TiBbZfwe3JBqZ-dKhxL79G7iLnZ4i-7OvZj3GWWlJ8ftmQ3b7dRF-Aa4F7bjm2Y1KD2FObpm7LLfhk/s1600/100_9366.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXLlWRUGPPTMe9Gx3fjQLzqvlHyCXQPwMepIVN9oXe0Jq88bfqWb3sgxYrbaONoLEK-BffRiebAOwYgwfgf7joxece7sBCHKey_kiFvzaZzix3XrwfudffaWGum4OLiywxOjwtmsr9xs/s1600/100_9367.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPKMl5o8rGR_E1wPp5Clwb3Nd2zg-TlkATC3ykvQDGh0FmVpz1-FI38qwMQq5-HVosVFaan250hs2FWt91OMfYGeYksi3pkGALxtCBW-WwF2NP848CaJ_2KEqP_uurBsAA0QZC-Jm9Go/s1600/100_9368.jpg)
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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