Lasagna-Stuffed Peppers
Mixed Green Salad
Ingredients
- 3 large bell peppers (any colors)
- 4 oz gluten-free elbow macaroni (about 1½ cups)
- ¾ lb ground beef
- 1 cup chopped onion
- 1 cup marinara sauce
- ½ cup shredded mozzarella cheese
- 3 Tbsp freshly shredded Parmesan cheese
- 2 Tbsp 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.
- Meanwhile, 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
- 1 (12-oz) pkg classic salad mix
- ¼ cup olive oil vinaigrette
Side Dish Instructions
- Toss together salad mix and vinaigrette just before serving.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
