Lasagna Pepper Boats
Description
This lasagna pepper boats recipe is gluten free and low carb, replacing noodles with bell peppers stuffed with 3 cheeses, ground beef, and tomato sauce.
Ingredients
•
6 green bell peppers, halved and seeded
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1 teaspoon salt
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water as needed
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1 pound ground beef
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3 (8 ounce) cans tomato sauce
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1 (6 ounce) can tomato paste
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salt to taste
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1/2 teaspoon dried oregano
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ground black pepper to taste
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1 (12 ounce) container cottage cheese
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2 cups shredded mozzarella cheese
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1 cup shredded Cheddar cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Arrange bell peppers, cut-sides up, in a 10x15-inch baking dish; season with salt. Add enough water to come one-fourth of the way up from bell pepper bottoms; set aside.
3
Heat a large skillet over medium-high heat. Add beef; cook until brown and crumbly, 5 to 7 minutes. Drain and discard grease. Add tomato sauce, tomato paste, 1 teaspoon salt, oregano, and black pepper; bring to a boil. Reduce heat; simmer until flavors blend, about 15 minutes.
4
Divide cottage cheese among peppers; top with a layer of mozzarella cheese, Cheddar cheese, and sauce. Top each stuffed bell pepper with more mozzarella cheese and Cheddar cheese.
5
Bake in the preheated oven until peppers are tender and cheeses melt, 50 to 65 minutes.