Here’s another great stuffed pepper recipe that I have been making all summer. Lasagna without noodles, and yes they taste like you’re eating lasagna. These are a great way to reduce your carbs without sacrificing flavor. Feel free to change it up by using ingredients you use for your pasta lasagna dish, like diced pepperoni or mushrooms. This is also very easy to reduce if you are only cooking for 1 or 2. Enjoy!
4 large bell peppers, any color
2 1/2 C. tomato meat sauce
1 C. ricotta cheese
1 C. mozzarella cheese, shredded
1/2 C. Parmesan cheese, grated
1 Tbsp. Italian seasoning
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Slice bell peppers in half lengthwise and remove ribs and seeds. Place pepper halves on baking sheet and bake for 20 minutes on the middle rack.
Remove peppers from oven. Fill each pepper with 1/4 cup tomato meat sauce. Next, spoon 2 tablespoons of ricotta cheese on top of the meat sauce in each pepper cup. Pour an additional 1 tablespoon meat sauce on top of the ricotta cheese. Top each pepper with 2 tablespoons mozzarella cheese. Bake on middle rack for 12 minutes.
Remove peppers from oven. Top each pepper with 1 tablespoon Parmesan cheese and a sprinkle of Italian seasoning. Bake 5 additional minutes on top rack.
Serves 4 (2 pepper cups), 8 (1 pepper cup)