Lasagna-Stuffed Bell Peppers

Ingredients

• 6 green bell peppers, halved and seeded
• salt to taste
• water as needed
• 1 pound ground beef
• 3 (8 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ground black pepper to taste
• 1 (12 ounce) container cottage cheese
• 2 cups shredded mozzarella cheese
• 1 cup shredded Cheddar cheese

Step 1

Heat your oven to 350°F (175°C). Cut the bell peppers in half and place them cut-side up in a baking dish. Sprinkle a little salt over them, then pour in enough water to come about a quarter-inch up the sides of the dish.

Step 2

Heat a large skillet over medium-high heat. Brown the ground beef, breaking it up as it cooks until it’s no longer pink, about 5 to 7 minutes. Drain off any excess grease. Stir in the tomato sauce, tomato paste, a teaspoon of salt, oregano, and some black pepper. Let it simmer gently for around 15 minutes so the flavors can come together.

Step 3

Now, it’s time to stuff the peppers. Start by spooning a generous tablespoon of cottage cheese into each one. Add a layer of mozzarella, then cheddar cheese, and top it all with the meat sauce. Sprinkle some extra mozzarella and cheddar over the top for a nice cheesy finish.

Step 4

Pop the dish into the oven and bake for about 50 to 65 minutes, or until the peppers are soft and the cheese is melted and bubbly. Let them cool just a bit before serving, and enjoy!