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4 bell peppers (various colors)
1 onion, chopped
4 cloves garlic, chopped
1 lb ground beef
1 teaspoon salt
1 teaspoon pepper
3 cups tomato sauce
15 oz ricotta cheese
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Basil, chiffonade (finely chopped)
Directions:
Preheat oven to 400°F. Line a baking sheet with aluminum foil.
Slice bell peppers in half and remove the seeds.
Place the peppers cut side up on the sheet pan and bake for 20 minutes.
While the peppers are cooking, place the onion and beef in a sauté pan and cook until the beef is browned.
Drain the fat away from the beef.
In a large mixing bowl, combine the beef mixture, sauce, and ricotta cheese until well combined.
Fill each pepper with 1/8 of the meat mixture.
Sprinkle each pepper with Parmesan cheese and mozzarella cheese.
Bake on the middle rack for 15-18 minutes until golden brown.
Sprinkle with some fresh basil before serving.
Prep Time:
5 minutes
Cook Time:
40 minutes
Kcal:
378 per serving
This lasagna stuffed peppers recipe is a delicious and low-carb alternative to traditional lasagna. Bell peppers are filled with a cheesy ground beef mixture and baked to perfection. This dish is perfect for those who love lasagna but are looking for a healthier option. It's easy to make and packed with all the flavors of classic lasagna without the carbs.