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Lasagna Stuffed Peppers

Krissy Eggemeyer

"Lasagna meets the green pepper to deliver a taste sure to please the taste buds."
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55 m servings 401 cals
Original recipe yields 4 servings (4 stuffed peppers)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a pot of lightly salted water to a boil. Reduce heat to medium-high to maintain a rolling simmer. Cook peppers until starting to get soft, about 5 minutes. Transfer to a paper towel-lined plate to drain.
  3. Heat a nonstick skillet over medium heat. Add ground beef, sausage, and onion. Cook and stir, breaking up the beef, until onion is soft and meat has lost all its pink color, 5 to 6 minutes. Transfer to a bowl with a slotted spoon.
  4. Mix spaghetti sauce, 1/2 cup mozzarella cheese, ricotta cheese, and cooked rice into the beef mixture. Divide among 4 bell peppers and transfer peppers to a baking dish. Sprinkle remaining mozzarella cheese on top of the peppers.
  5. Bake in the preheated oven until cheese melts and begins to brown, 25 to 30 minutes.

Nutrition Facts

Per Serving: 401 calories; 23.1 g fat; 20.4 g carbohydrates; 26.4 g protein; 76 mg cholesterol; 808 mg sodium. Full nutrition

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Pretty good. Fun to make, and it tasted pretty good too! Got to use all of my favorite Italian flavors.

I used orange bell peppers instead of green because I was making them for a Halloween themed dinner. I carved them to look like jack o lanterns prior to cooking them. These were pretty good exce...