Description
Always looking for low-carb recipes, I was making my family lasagna and got the idea to make my lasagna in a ‘green pepper boat’ instead of using noodles. This tastes great even to people who love carbs! Freezes well too. If I make a smaller batch, I will freeze the leftover sauce for the next time.
Ingredients
- 6 green bell peppers, halved and seeded
- salt to taste
- water as needed
- 1 pound ground beef
- 3 (8 ounce) cans tomato sauce
- 1 (6 ounce) can tomato paste
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ground black pepper to taste
- 1 (12 ounce) container cottage cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange bell peppers
- cut-side up
- in a 10×15-inch baking dish; season with salt. Pour enough water into dish to make 1/4-inch depth.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly
- 5 to 7 minutes; drain and discard grease. Add tomato sauce
- tomato paste
- 1 teaspoon salt
- oregano
- and black pepper to ground beef; bring to a boil. Reduce heat and simmer until flavors blend
- about 15 minutes.
- Fill each bell pepper with a heaping tablespoon cottage cheese; top with a layer of mozzarella cheese
- a layer of Cheddar cheese
- and meat sauce. Sprinkle each ‘boat’ with more mozzarella cheese and Cheddar cheese.
- Bake in the preheated oven until peppers are tender and cheeses are melted
- 50 to 65 minutes.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 12