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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This a different way to make your lasgna the star of a meal. I have also put leftover lasagna in the roasted peppers .And if you have purple, yellow, red and green.....mangia bene! Ingredients:
4 large green peppers, halved lengthwise and seeded and par-boiled |
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 spaghetti sauce |
15 ounces whole milk ricotta cheese |
2 tablespoons parmesan cheese |
1 egg |
6 ounces mozzarella cheese, shredded |
1/4 cup parmesan cheese |
Directions:
1. Place peppers in a large baking pan at least 9x13 inches;
2. sprinkle inside of peppers with salt.
3. Meanwhile brown the ground beef, garlic, mushrooms, salt, pepper and half the garlic powder; drain fat.
4. Stir in spaghetti sauce and adjust seasoning as needed.
5. Combine the ricotta cheese, egg and 2 tablespoons parmesan cheese in a small bowl; season with salt, pepper and remaining garlic powder.
6. Divide ricotta mixture between the pepper halves.
7. Top ricotta mixture with meat sauce; mound the mozzarella cheese over the top of each pepper.
8. Sprinkle with the 1/4 cup parmesan. Bake at 350degrees for 45 minutes or until cheese is melted and browned
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