Lasagna Stuffed Peppers

Cuisine: Italian
Course: Main Dishes
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Prep Time 20 minutes
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Total Time 1 hour 20 minutes
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12 People


  • 6 Large Sweet Red and Yellow Bell Peppers, halved and seeded
  • Water (as needed)
  • 1 lb ground beef (lean)
  • 3 Cans (8 oz) Tomato Sauce
  • 1 Can (6 oz) tomato paste
  • Salt (to taste)
  • 1/2 tsp dried oregano
  • 1/2 tsp Garlic Powder or Granulated Garlic
  • 1/4 tsp ground black pepper
  • 3 Cartons (5 oz) Prairie Farms Lowfat Cottage Cheese
  • 2 Cups Mozzarella Cheese, Shredded
  • 1 Cup Cheddar cheese, shredded


  • Preheat oven to 350 degrees.
  • Arrange bell peppers, cut-side up, in a baking dish; season with salt. Pour enough water into dish to be 1/4-inch depth.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, about 4-5 minutes; drain and discard grease. Add tomato sauce, tomato paste, salt, oregano, garlic powder, and black pepper to ground beef; bring to a boil. Reduce heat and simmer until flavors blend, about 10-15 minutes.
  • Fill each bell pepper with a heaping tablespoon cottage cheese; top with a layer of mozzarella cheese, a layer of Cheddar cheese, and meat sauce. Sprinkle each pepper with more mozzarella cheese and Cheddar cheese.
  • Bake in the preheated oven until peppers are tender and cheeses are melted, about 50 minutes.

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