Lasagna-Stuffed Peppers
Ingredients
- 3 bell peppers (any colors)
- 1 (8.5-oz) pouch ready elbow pasta
- ¾ lb lean ground beef (or use ground turkey)
- 1 clove garlic, minced
- 1 cup marinara sauce
- ¾ cup shredded mozzarella 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 garlic in a large nonstick skillet over medium-high heat 6 to 10 minutes or until beef is browned and crumbly; drain.
- Combine pasta, beef mixture, and marinara sauce; spoon into bell peppers. Sprinkle with cheese.
- Bake, uncovered, 10 minutes. Sprinkle with basil.
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