Stuffed Peppers with Lasagna Filling

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). Place the bell peppers cut-side up in a baking dish that’s about 10x15 inches, sprinkle them lightly with salt, and pour in just enough water to cover the bottom by about a quarter inch.

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—this usually takes around 5 to 7 minutes. Drain off the grease, then stir in the tomato sauce, tomato paste, a teaspoon of salt, oregano, and some black pepper. Let it all come to a boil, then turn the heat down and simmer gently for about 15 minutes so the flavors meld together.

Step 3

To assemble, spoon a generous tablespoon of cottage cheese into each pepper. Then add a layer of mozzarella, followed by cheddar, and top everything with the meat sauce. Finish off by sprinkling a bit more mozzarella and cheddar on top.

Step 4

Pop the peppers in the oven and bake until they’re tender and the cheese is bubbly and melted, which should take around 50 to 65 minutes. Let them cool slightly before serving.