Lasagna Pepper Boats

Lasagna Pepper Boats

Recipe by Joan Gerland Crabtree from allrecipes.com

Dinner,Side Dish 2 Hr. 30 Mins.

Ingredients

12

12 servings

  • 6 green bell peppers, halved and seeded
  • salt to taste
  • water as needed
  • 1 pound ground beef
  • 3 (8 ounce) cans tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon salt
  • 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

Instructions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange bell peppers, cut-side up, in a 10x15-inch baking dish; season with salt. Pour enough water into dish to make 1/4-inch depth.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomato sauce, tomato paste, 1 teaspoon salt, oregano, and black pepper to ground beef; bring to a boil. Reduce heat and simmer until flavors blend, about 15 minutes.
  • Fill each bell pepper with a heaping tablespoon cottage cheese; top with a layer of mozzarella cheese, a layer of Cheddar cheese, and meat sauce. Sprinkle each 'boat' with more mozzarella cheese and Cheddar cheese.
  • Bake in the preheated oven until peppers are tender and cheeses are melted, 50 to 65 minutes.

Nutritional Facts

Per 12 servings

  • Calories: 232
  • Carbohydrate: 10g
  • Fat: 14g
  • Fiber: 2g
  • Protein: 19g
  • Sugar: 6g

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