Lasagna Stuffed Bell Peppers
March 02, 2013
"Two classic favorites for your family in one easy, affordable meal. Pair with tossed salad and French bread and voilà! You'll be the next new chef to star in your own kitchen with adoring family and friends. And isn't that what it's all about?"
- Serving Size: 1 (343.6 g)
- Calories 784.1
- Total Fat - 40.7 g
- Saturated Fat - 13.2 g
- Cholesterol - 118 mg
- Sodium - 1632 mg
- Total Carbohydrate - 71.7 g
- Dietary Fiber - 5.2 g
- Sugars - 6.7 g
- Protein - 31 g
- Calcium - 370.6 mg
- Iron - 2.4 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.4 mg
Preheat oven to 350°F.
Cook ramen noodles until soft. Drain noodles and set aside.
Cut tops off peppers and remove seeds and membranes.
Place peppers in a glass baking dish with 1/4 cup water.
Cover lightly with plastic wrap and microwave for 9 minutes, rotating positions of peppers every three minutes. (I cooked them right-side-up, upside down, and then on their sides). Cooking time may vary slightly with different microwaves. You should expect your peppers to be about half cooked.
Mix cooked and crumbled sausage with spaghetti sauce, adding salt and pepper if needed and simmer until slightly thickened.
Beat egg until frothy, then add cottage cheese, stirring until the egg is worked in, then stir in the parmesan cheese.
Place a crumpled sheet of foil into the bottom of the glass baking dish and set peppers on it, balancing them upright on the foil. Use extra crimped foil to keep them from tipping to the sides.
Divide ramen noodles into four parts and place in the bottom of the peppers.
Spoon half the meat sauce into the peppers.
Divide the cottage cheese mixture among the peppers.
Finish topping with the sauce.
Bake, uncovered, at 350F for 30 minutes, then remove from oven and fill with mozzarella cheese.
Return to oven and bake 20 minutes more.
Tips & Variations
No special items needed.