Lasagna Pepper Boats

Name: Lasagna Pepper Boats
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 12 servings
Cuisine: American
Ingredients: 6 green bell peppers, halved and seeded; 1 teaspoon salt; water as needed; 1 pound ground beef; 3 (8 ounce) cans tomato sauce; 1 (6 ounce) can tomato paste; salt to taste; 0.5 teaspoon dried oregano; ground black pepper to taste; 1 (12 ounce) container cottage cheese; 2 cups shredded mozzarella cheese; 1 cup shredded Cheddar cheese

232

kcal

per serving

Prep

20 min

Cook

70 min

Total

90 min

Serves

Per serving 232 kcal Fat 14g Protein 19g Carbs 8g Net carbs 8g

AIngredients

6 green bell peppers, halved and seeded
1 teaspoon salt
water as needed
1 pound ground beef
3 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
salt to taste
0.5 teaspoon dried oregano
ground black pepper to taste
1 (12 ounce) container cottage cheese
2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese

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BMethod

Heat the oven. Preheat your oven to 350 degrees F (175 degrees C).
Set the peppers. Arrange the pepper halves cut-sides up in a 10x15-inch baking dish and season them with the salt. Pour in enough water to come a quarter of the way up the peppers. The water steams them tender while they bake.
Make the sauce. Brown the ground beef in a large skillet over medium-high heat until it's crumbly, 5 to 7 minutes, then drain the grease. Add the tomato sauce, tomato paste, 1 teaspoon of salt, the oregano, and black pepper. Bring it to a boil, then reduce the heat and simmer about 15 minutes so the flavors come together.
Stuff the boats. Divide the cottage cheese among the peppers, then layer on mozzarella, Cheddar, and the meat sauce. Finish each boat with another layer of mozzarella and Cheddar.
Bake until tender. Bake until the peppers are tender and the cheese is melted and bubbling, 50 to 65 minutes.