Recipe: Lasagna Stuffed Peppers

Servings: 8 • Serving Size: 1 pepper cup

• 1 large red bell pepper
• 1 large green bell pepper
• 1 large yellow bell pepper
• 1 large orange bell pepper
• 2½ cups tomato meat sauce
• 1 cup ricotta cheese
• 1 cup mozzarella cheese,
shredded
• ½ cup parmesan cheese,
grated
• 1 tbsp Italian seasoning

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
2. 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.
3. Remove peppers from oven and fill each with ¼ cup sauce.
4. 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.
5. Top each pepper with 2 tbsp mozzarella cheese. Bake on middle rack
for 12 minutes.
6. Remove peppers from the oven. Top each pepper with 1 tbsp
parmesan cheese and sprinkle of Italian seasoning. Bake 5 additional
minutes.

Nutrition Information: Calories 168, Fat 8g (Saturated 3.6g,Polyunsaturated 0.2g,
Monounsaturated 1.2g), Cholesterol 20.8g, Sodium 234mg,
Potassium 205mg, Carbohydrates 9.6g, Fiber 2.2g, Protein 13g