Low Carb Lasagna Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 large (2-1/4 per lb, approx 3- Sweet peppers (bell) 2 cup low sugar tomato sauce4 oz Venison, ground 1.25 cup Ricotta Cheese, part skim milk 4 oz Mozzarella Cheese, part skim milk 2.5 tbsp Parmesan Cheese, grated 1 cup, pieces or slices Mushrooms, fresh
Preheat oven to 400° Line a baking sheet with aluminum foil.
Slice bell peppers in half lengthwise and remove ribs and seeds. Place pepper halves on baking sheet and bake for 20 minutes on the middle rack.
Remove peppers from oven. Fill each pepper with ¼ cup tomato meat sauce.
Next, spoon 2 tbsp of ricotta cheese on top of the meat sauce in each pepper cup. Pour an additional 1 tbsp meat sauce on top of the ricotta cheese.
Top each pepper with 2 tbsp mozzarella cheese. Bake on middle rack for 12 minutes.
Remove peppers from oven. Top each pepper with 1 tbsp Parmesan cheese and a sprinkle of Italian seasoning. Bake 5 additional minutes on top rack.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ASHLYNNE12.
Slice bell peppers in half lengthwise and remove ribs and seeds. Place pepper halves on baking sheet and bake for 20 minutes on the middle rack.
Remove peppers from oven. Fill each pepper with ¼ cup tomato meat sauce.
Next, spoon 2 tbsp of ricotta cheese on top of the meat sauce in each pepper cup. Pour an additional 1 tbsp meat sauce on top of the ricotta cheese.
Top each pepper with 2 tbsp mozzarella cheese. Bake on middle rack for 12 minutes.
Remove peppers from oven. Top each pepper with 1 tbsp Parmesan cheese and a sprinkle of Italian seasoning. Bake 5 additional minutes on top rack.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ASHLYNNE12.
Nutritional Info Amount Per Serving
- Calories: 171.7
- Total Fat: 7.6 g
- Cholesterol: 35.3 mg
- Sodium: 321.2 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 3.1 g
- Protein: 14.2 g
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