Stuffed bell peppers

Name: Stuffed bell peppers Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 8
Ingredients: 224 grams Mushrooms fresh; 8 oz Ground beef extra lean (15% fat) pan broiled; 2 cup Homemade Italian Tomato Sauce; 1 cup Ricotta Cheese part skim milk; .5 cup Parmesan Cheese grated; 1 cup Cheese Kroger Part Skim Mozzarella Cheese Shredded; 2 large Egg fresh whole raw; .5 eggplant unpeeled (approx 1-1 Eggplant fresh; 8 large (2-1/4 per lb approx 3- Sweet peppers (bell)

Minutes to Prepare: 40
Minutes to Cook: 30

Number of Servings: 8

Ingredients

224 grams Mushrooms, fresh 8 oz Ground beef, extra lean (15% fat) pan broiled 2 cup Homemade Italian Tomato Sauce 1 cup Ricotta Cheese, part skim milk .5 cup Parmesan Cheese, grated 1 cup Cheese, Kroger Part Skim Mozzarella Cheese Shredded 2 large Egg, fresh, whole, raw .5 eggplant, unpeeled (approx 1-1 Eggplant, fresh 8 large (2-1/4 per lb, approx 3- Sweet peppers (bell)

Directions

Slice the eggplant in thin slices and set aside. Top and core the bell peppers. Bake the bell peppers at 350 degrees for 20 minutes. While the bell peppers are cooking. Cook the ground beef and mushrooms together. Add the tomato sauce until heated through. In a separate bowl, combine Parmesan, ricotta and eggs. Remove the peppers from the oven and fill in layers of sauce eggplant and ricotta cheese mixture. Top with mozzarella and bake for 30-40 minutes at 350 degrees until cheese is melted and brown.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user DIXIE_TRISCUIT.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving