Lasagna Stuffed Bell Peppers

20m
Prep Time

50m
Cook Time

1h 10m
Ready In

Recipe: #8410

March 02, 2013

Categories: Ground Beef, Spaghettini, Peppers Italian, Oven Bake, Beef Dinner, Italian Dinner, Ground Beef Dinner, more

recipe by:
Sue

"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?"

Original is 4 servings

Metric US

I've Tried It

Nutritional

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

Step 1

Preheat oven to 350°F.

Step 2

Cook ramen noodles until soft. Drain noodles and set aside.

Step 3

Cut tops off peppers and remove seeds and membranes.

Step 4

Place peppers in a glass baking dish with 1/4 cup water.

Step 5

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.

Step 6

Mix cooked and crumbled sausage with spaghetti sauce, adding salt and pepper if needed and simmer until slightly thickened.

Step 7

Beat egg until frothy, then add cottage cheese, stirring until the egg is worked in, then stir in the parmesan cheese.

Step 8

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.