Go Back

Lasagna Pepper Boats

A nice alternative to lasagna noodles, green peppers! This tastes great even to people who love carbs!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 29 minutes
Course: Main Course
Cuisine: Italian
Servings: 12 servings
Calories: 232kcal
Author: Joan Gerland Crabtree

Equipment

  • Preheat oven to 350° F (175° C).
  • 10x15-inch baking dish.

Ingredients

  • 6 green bell peppers, halved and seeded
  • salt to taste
  • water as needed
  • 1 lb ground beef grass-fed preferable
  • 3 8oz cans tomato sauce
  • 1 6oz can tomato paste
  • 1 tspn sea salt
  • 1/2 tspn dried oregano
  • ground black pepper to taste
  • 1 12oz ricotta cheese
  • 2 cups mozzarella cheese
  • 1 cup Cheddar cheese

Instructions

  • Preheat oven to 350° F.
  • Arrange bell peppers, cut-side up in a 10x15-inch baking dish; season with salt. Pour enough water into the dish to make 1/4-inch depth.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5-7 minutes; drain and discard grease. Add tomato sauce, tomato paste, 1 tspn salt, oregano, and black pepper to ground beef; bring to a boil. Reduce heat and simmer until flavors blend, about 15 minutes.
  • Fill each bell pepper with a heaping tablespoon ricotta cheese; top with a layer of mozzarella cheese, a layer of Cheddar cheese, and meat sauce. Sprinkle each 'boat' with more mozzarella cheese and Cheddar cheese.
  • Bake in the preheated oven until peppers are tender and cheeses are melted, 50 to 65 minutes.