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