This recipe is perfect for a night when you are feeling like you want to order a chicken parm and cheese pizza from a local Italian restaurant but are trying to be good. You still get the lasagna flavor without the extra carbalicious deliciousness.
These stuffed peppers swap out the noddles and use the pepper as a crunchy base. Even my guy, who does not like peppers, ate it all up.
3 peppers in your color of choice
A jar of your favorite tomato sauce
3/4 pound of ground beef (or turkey or chicken)
9 tablespoons Ricotta cheese
1/2 an onion – chopped
Garlic powder (I use Johnny’s Garlic Spread Seasoning in pretty much everything)
3/4 cup Shredded cheese
Seasonings of choice (I used basil and red pepper flakes)
Let’s start! Preheat your oven to 375.
First, cook your meat and onions over medium heat. Add whatever seasonings you prefer but the onions alone add great flavor.
While your meat is cooking – half your peppers. This makes it easier to layer and fill them as opposed to keeping them standing up. Take out all of the seeds and don’t forget to give them a good rinse.
Spoon two tablespoons of ricotta cheese into each half.
Next, add a few spoons of your beef mixture.
Top with tomato sauce.
Repeat all of the steps – layering another round of ricotta, meat and tomato sauce. Push it all down softly into the pepper.
Top with garlic powder.
Pour remaining tomato sauce into all open crevices. This allows the bottom of the peppers to gain some great flavor.
Cover with aluminum foil. Bake for 40 minutes.
Pull them out, uncover them and top with shredded cheese.
Put them back in the oven, uncovered for 7 minutes.
Holy wow! They seriously taste as good as they look.
Serve while hot and enjoy!
I plan to try different styles of stuffed peppers. They are so fun and very satisfying.
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