Lasagna-Stuffed Peppers
Romaine Salad with Dill Vinaigrette
Ingredients
- 6 large bell peppers (any colors)
- 2 (8.5-oz) pouches ready elbow pasta
- 1½ lb lean ground beef
- 1 (8-oz) pkg chopped onions (about 1 cup)
- 1 (15.5-oz) jar marinara sauce (such as Rao's)
- 1 cup shredded part-skim mozzarella cheese
- 6 Tbsp freshly shredded Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Preheat oven to 350°F. Cut tops off peppers, and remove seeds and membranes. Place peppers, cut sides up, on a rimmed baking sheet. Cover with foil. Bake 15 minutes or until crisp-tender.
- Cook pasta according to package directions.
- Cook beef and onion in a large nonstick skillet over medium-high heat 6 minutes or until beef is browned and crumbly; drain.
- Combine pasta, beef mixture, and marinara sauce; spoon into bell pepper halves. Sprinkle with cheeses.
- Bake, uncovered, 10 minutes. Sprinkle with basil.
Side Dish Ingredients
- 2 (9-oz) pkg chopped romaine lettuce
- 1 English cucumber, coarsely chopped
- 1 (1-oz) pkg fresh dill, chopped
- ¼ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 2 tsp Dijon mustard
- ¾ tsp kosher salt
- ¾ tsp pepper
Side Dish Instructions
- Combine lettuce and cucumber in a large bowl. Whisk together dill and remaining ingredients; drizzle over salad, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
498
|
110
|
608
|
| Fat (g) | 19 | 9 | 28 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 37 | 2 | 39 |
| Carb (g) | 47 | 4 | 51 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 646 | 288 | 934 |
Quick & Healthy Meal Plan
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