Wednesday, April 1, 2015

Lasagna Stuffed Peppers

  • 4 large green peppers, halved lengthwise and seeded
  • 1 pound ground beef
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • 1/4 teaspoon garlic powder, divided
  • 1/2 pound mushrooms, sliced
  • 1 cup tomato sauce
  • 1/2 cup spinach
  • 15 ounces whole milk ricotta cheese
  • 2 tablespoons parmesan cheese
  • 1 egg
  • 6 ounces mozzarella cheese, shredded
  • 1/4 cup parmesan cheese
  • Place the peppers in a large baking pan at least 9 x 13 inches; sprinkle the inside of the peppers with salt.
  • Meanwhile brown the ground beef, garlic, mushrooms, spinach, salt, pepper and half the garlic powder; drain the fat.
  • Stir in the tomato sauce and adjust the seasonings as needed.
  • Combine the ricotta cheese, egg and 2 tablespoons parmesan cheese in a small bowl; season with salt, pepper and the remaining garlic powder. Divide the ricotta mixture between the pepper halves.
  • Top the ricotta mixture with the meat sauce; mound the mozzarella cheese over the top of each pepper. Sprinkle with the 1/4 cup parmesan.
  • Bake at 350º for 45 minutes or until the cheese is melted and browned.

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