Lasagna Stuffed Peppers Low Carb
- Number of Servings: 8
Ingredients
Green Bell Pepper 1 Whole Pepper (large), 4 serving Ground beef, lean, 8 oz Italian Sausage, pork, 8oz. casing removedRicotta Cheese, whole milk 15 oz.Egg, fresh, 1 extra large Low Carb Spaghetti Sauce 1 cupMozzarella Cheese, part skim milk, 6 oz Parmasean cheese grated 2T.
Brown ground beef and Italian sausage. Drain. Add spaghetti sauce and season to taste (salt, pepper, Italian seasoning). Combine ricotta cheese with egg and 2T. parmasean cheese.
Cut peppers in half, seed and remove stem. Parboil for approximately 3 minutes if you like them aldente. A bit longer if you want them to be soft after you bake the dish. Drain the pepper of all water and place them in baking dish prepared with non-stick spray. Season the inside of the peppers with salt and pepper.
Divide the ricotta mixture evenly between the 8 pepper halves. Next layer the meat mixture into the pepper. Top each pepper with mozzarella cheese.
Bake in 375 degree oven uncovered approximately 35-45 minutes until peppers are done to your liking and the cheese is melted and slightly brown.
Serving Size: 8 servings
Cut peppers in half, seed and remove stem. Parboil for approximately 3 minutes if you like them aldente. A bit longer if you want them to be soft after you bake the dish. Drain the pepper of all water and place them in baking dish prepared with non-stick spray. Season the inside of the peppers with salt and pepper.
Divide the ricotta mixture evenly between the 8 pepper halves. Next layer the meat mixture into the pepper. Top each pepper with mozzarella cheese.
Bake in 375 degree oven uncovered approximately 35-45 minutes until peppers are done to your liking and the cheese is melted and slightly brown.
Serving Size: 8 servings
Nutritional Info Amount Per Serving
- Calories: 386.1
- Total Fat: 28.0 g
- Cholesterol: 114.1 mg
- Sodium: 583.5 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.9 g
- Protein: 24.2 g
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