Lasagna Stuffed Peppers
Stuffed peppers packed with all the lasagna goodness!
Stuffed peppers are the best vessel for a myriad of flavor profiles. You can basically take anything that you like and throw it in a stuffed pepper - philly cheesesteak, chicken parm, fajita, etc. And you know it’s going to turn into a delicious meal. This stuffed pepper recipe takes lasagna flavors and it ends up being a lower carb, less labor intensive recipe. My family personally doesn’t eat ricotta, so we subbed that for mozzarella. If you like ricotta, sub the 1 cup mozzarella mixed into the meat with 1 cup whole milk ricotta. All-in-all, a fabulous stuffed pepper recipe for the books!
What You Need:
1 lb. ground beef
1 1/4 tsp. salt, divided
1/2 tsp. black pepper
2 cloves minced garlic
1/2 tsp. red pepper flakes
6 oz. fresh baby spinach
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
4 large bell peppers, any color, cut in half length-wise and seeded
2 Tbsp. tomato paste
1/3 cup water
1/4 tsp. garlic powder
1/4 cup fresh parsley, chopped
Directions:
In a large skillet over medium heat, cook ground beef, crumbling as it cooks. Drain, if needed.
Add garlic, red pepper flakes, 3/4 tsp. salt, and black pepper and cook for an additional minute.
Add baby spinach and cook until wilted, stirring, for about 5 minutes. Remove from heat.
Add 1 cup mozzarella cheese and all of Parmesan to beef. Stir to combine.
Add peppers to a 9x13-inch baking dish. Fill with beef mixture.
In a small bowl, combine tomato paste, water, garlic powder, and remaining 1/2 tsp. salt.
Spoon over the top of each bell pepper. Then top with mozzarella.
Bake in a preheated 400 degrees for 30 minutes.
Switch oven to broil and broil for 1 to 3 minutes, keeping a close eye on the peppers. Broil until cheese is lightly browned.
Serve topped with parsley.
Recipe slightly adapted from Buns In My Oven