Lasagna Stuffed Peppers
Nutrition Facts
6 servings Serving Per Container
Serving size 1/2 pepper
| Amount Per Serving | ||
|---|---|---|
|
Calories |
380 |
|
| % Daily Value* | ||
| Total Fat 28g | 36% | |
| Saturated Fat 9g | 44% | |
| Cholesterol 65mg | 22% | |
| Sodium 910mg | 39% | |
| Total Carbohydrate 17g | 6% | |
| Dietary Fiber 4g | 15% | |
| Sugars 9g | ||
| Includes Added Sugars 0g | 9% | |
| Protein 17g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 287mg | 20% | |
| Iron 2mg | 15% | |
| Potassium 700mg | 15% | |
Ingredients
- 3 each Green Bell Peppers, halved, seeds removed
- 1 tbsp Olive Oil
- 1/4 tsp Salt & Pepper
- 1 tbsp Olive Oil
- 1/2 lb Sweet Italian Chicken Sausage, remove casings
- 3 Garlic Cloves, minced
- 1 Shallot, chopped finely
- 1 Red Bell Pepper, finely diced
- 1 tsp Dried Oregano / Thyme
- Pinch Crushed Red Pepper Flakes
- 1/4 tsp Black Pepper / Dried Basil / Garlic Powder
- 14 oz Crushed Tomatoes
- 1 cup Ricotta Cheese
- 1/2 cup Fontina Cheese, shredded
- 1/2 cup Pesto
- 1 cup Fresh Chopped Spinach
- Garnish: Shredded Mozzarella / Parmesan Cheese / Basil
Method of Preparation
Step 1
Preheat the oven to 400°F. Line a sheet pan with parchment paper.
Step 2
Rub 1 tbsp oil, salt, and pepper over the pepper halves.
Add to the sheet pan and bake for 15-20 minutes.
Step 3
Heat 1 tbsp oil in a sauté pan over medium-high heat.
Add the chicken sausage, garlic, shallot, bell pepper, and seasonings. Cook for 4-5 minutes.
Step 4
Reduce the heat to medium-low and add the crushed tomatoes. Simmer for 10 minutes. Set aside when done.
Step 5
In a small bowl mix together the ricotta cheese, fontina cheese, pesto, and spinach.
Step 6
Spread cheese mixture evenly to the bottom of the peppers.
Step 7
Add meat mixture evenly to the peppers.
Step 8
Top the peppers with mozzarella cheese and a few dollops of pesto.
Step 9
Broil for 3-5 minutes or until golden brown.
If the peppers were prepared and stored ahead of time, bake for 20-25 minutes.
Step 10
Garnish with shaved parmesan cheese and basil.
