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    You are in: Home / Recipes / Lasagna Stuffed Bell Peppers Recipe
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    Lasagna Stuffed Bell Peppers

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Chef Vikki's Note:

    This recipe is low carb but I think anyone would like it. The taste of lasagna quick and easy.

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    Units: US | Metric


    1. 1
      Cut the peppers in half length wise. Blanch in boiling water for 5 minutes. Remove to paper toweling cut side down. When cool enough to handle sprinkle insides with salt.
    2. 2
      Brown ground meat and sausage together in a large skillet. When no longer pink add the spaghetti sauce and mushrooms. Simmer for several minutes til everything is hot and blended. While sauce simmers mix ricotta, egg, seasoning and 1/2 cup of mozzarella together, blend well.
    3. 3
      Place peppers in a sprayed 9x13 casserole or baking pan. Fill each by layering meat and cheese mixture. Bake at 350°F for 15 minutes remove and top each pepper with the remaining cup of mozzarella cheese. Return to oven and bake an additional 15 minutes or until cheese is melted and starting to brown.

    Ratings & Reviews:


    Nutritional Facts for Lasagna Stuffed Bell Peppers

    Serving Size: 1 (160 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 412.5
    Calories from Fat 264
    Total Fat 29.4 g
    Saturated Fat 13.9 g
    Cholesterol 158.8 mg
    Sodium 625.2 mg
    Total Carbohydrate 9.3 g
    Dietary Fiber 2.3 g
    Sugars 4.0 g
    Protein 28.1 g

    The following items or measurements are not included:

    ground meat

    low-carb spaghetti sauce

    italian seasoning

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