Lasagna Stuffed Peppers

• Gluten free

• Meat

  • 1/2 lb Ground pork

• Produce

  • 1 small handful Basil
  • 5 Bell peppers, large
  • 2 cloves Garlic
  • 21 tsp Oregano, dried
  • 1 6 oz can Tomatoes
  • 1/2 Yellow onion, small

• Condiments

  • 1 6 oz can Tomato sauce

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1/4 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 1 cup Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated
  • 1 cup Ricotta cheese

Found on asaucykitchen.com

Description

Ingredients

• 1 teaspoon olive oil
• 2 cloves garlic, minced or crushed
• 1/2 small yellow onion, diced
• 1/2 lb. ground pork (230 grams)
• 6 oz can tomato sauce (170 grams)
• 6 oz can crushed tomatoes (170 grams)
• 21 teaspoon dried oregano
• small handful of basil, finely chopped
• 1/4 teaspoon red pepper flakes, optional
• salt and pepper, to taste
• 5 large bell peppers
• 1 cup ricotta Cheese (250 grams)
• 1 cup mozzarella Cheese, shredded (113 grams)
• ½ cup parmesan cheese, grated (55 grams)
• 1 tablespoon Italian seasoning

Directions

• Heat olive oil in a large skillet over medium high heat. Add the diced onions and cook a few minutes until onions become translucent. Add the garlic and cook until for a couple of minutes, stirring so that the garlic doesn’t burn.
• Add in ground pork and cook until no longer pink.
• Add in tomato sauce, crushed tomatoes, oregano, basil, and red pepper flakes. Stir and bring to a boil. Reduce heat to low and simmer 15-20 minutes or until sauce starts to thicken. Season with salt and pepper to taste. Remove from heat to cool.
• While the meat sauce is thicken begin working on the peppers. Preheat oven to 400°/200°C.
• Slice the peppers in half lengthwise and remove ribs and seeds. Place pepper halves on a baking sheet and bake for 20 minutes on the middle rack.
• Remove peppers from oven. Peppers have a high water content so if you find that there is a little water on sitting inside the peppers after you remove them from the oven, just drain the water and blot the insides with a paper towel.
• Sprinkle a little sea salt inside each pepper before adding the meat filling to absorb and excess moisture. Fill each pepper with ¼ cup tomato meat sauce.
• Spoon 2 tablespoons of ricotta cheese on top of the meat sauce in each pepper cup.  Pour an additional 1-2 tablespoons meat sauce on top of the ricotta cheese.
• Top each pepper with 2 tablespoons mozzarella cheese.  Bake in the middle of your oven for 12 minutes.
• Remove peppers from oven.  Top each pepper with about 1 tablespoon Parmesan cheese and a sprinkle of Italian seasoning.  Bake for an 5 additional minutes on top rack or until the cheese is golden.

Nutrition