Easy Lasagna Stuffed Peppers
Bright and colourful bell peppers packed with rich ground beef and tomato sauce, a layer of seasoned ricotta cheese, and a generous helping of crusty, melty cheese on top!
Ingredients
- 2 lbs lean ground beef 900g
- ½ container ricotta cheese 237 g
- 1 teaspoon dried parsley 5 mL
- 1 teaspoon garlic salt 5 mL
- 8 oz can tomato sauce 650 mL
- 6 bell peppers colours of choice
- 2 cups grated mozzarella cheese or cheese of choice
Instructions
- Cut the top off the bell peppers. Remove the seeds and pith.
- In large pot on medium-high heat, place the ground beef.
- Stir and mash to ground beef to make sure it is cooking evenly and to break up any large chunks.
- Continue to stir and breakup the ground beef occasionally, until the meat is cooked and there is no pink left.
- Add the tomato sauce to the meat and stir to fully incorporate.
- Simmer the meat mixture while you get the rest of the ingredients ready.
- In a small bowl, mix the ricotta cheese with the parsley and garlic salt.
- Grate the cheese.
- Preheat oven to 375 ºF (190 ºC).
- Place the peppers in an oven proof casserole dish. (If you are stuffing the whole peppers make sure they are tight enough together that they will not fall over.)
- Fill half of each pepper with the meat mixture.
- Layer in 2-3 spoonful's of the ricotta mixture.
- Fill the rest of the pepper up with ground meat mixture.
- Place on top a generous heap of grated cheese.
- Do this for all of the peppers.
- Bake for 35-40 minutes or until the pepper is soft and the cheese is nicely golden.
- Remove and allow to cool 5 minutes before serving.