Lasagna Stuffed Peppers
published on 1 November, 2017 at 21:39Ingredients:
4 Bell Peppers.
1 Tbsp Cooking Oil.
2 Garlic Cloves.
200g Ground Beef.
200g Italian Sausage Meat.
400g Can Chopped Tomatoes.
250g Tomato Sauce (Often called Passata in Europe).
175g Ricotta Cheese.
50g Parmesan Cheese.
15g Fresh Basil.
3-4 Cooked Lasagna Sheets.
Grated Mozzarella Cheese (for topping).
Take your bell peppers, remove the tops and then remove and remaining seeds and ribs.
Place upright in a bowl and roast in the oven at 180°C or 350F for 20 minutes.
Heat the cooking oil in a frying pan over a medium heat.
Dice your onion to a medium fine dice and then fry in the oil for 5 minutes.
Finely dice your garlic and add it to the onions and fry for a further minute.
Add in the beef and Italian Sausage meat and cook over a high heat for 5 minutes (if your meat is fatty you may need to drain the fat before the next step).
Pour in the tomatoes and tomato sauce and simmer for 10 minutes on low.
Mix together the Ricotta and parmesan cheeses with the egg and tear in the basil leaves and mix.
Cut your lasgana sheets so that they fit inside your peppers and build.
Start with a layer of the meat ragu, then add the pasta, followed by the ricotta cheese filling, then more pasta and more sauce, repeating again if your peppers are large.
Top with some grated Mozzarella cheese and bake in the oven 180°C or 350F for 20 minutes.
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