Stuffed Pepper Lasagna Boats
Serves 12
Prep/cooking time: Approximately 90 minutes
Ingredients:
6 red peppers, halved and seeded
1 pound lean ground beef
3 (8-oz. each) cans tomato sauce
1 (6-oz.) can tomato paste
1 tsp. salt
½ tsp. dried oregano
1 (12-oz.) container cottage cheese
3 cups shredded mozzarella cheese, reduced fat
Salt and pepper to taste
Directions:
Preheat oven to 350 degrees. Arrange bell peppers in a glass baking dish, cut side up. Season lightly with salt and pepper. Pour enough water into the bottom of the dish to reach ¼ inch deep. In a large skillet over medium-high heat, cook ground beef in a hot skillet, about 5-7 minutes. Drain and throw grease away. To the ground beef, add tomato sauce, tomato paste, 1 tsp. salt, oregano, and ½ tsp. black pepper and bring to a boil. Reduce heat and simmer for about 15 minutes. Carefully fill each bell pepper with a heaping tablespoon of cottage cheese. Next, layer in mozzarella cheese, and meat mixture. Top each with more mozzarella cheese. Bake in the oven for 50-65 minutes, or until the peppers are tender and the cheese is melted.
These blogs were written by various members of the CHI Health care teams.
