Lasagna Pepper Boats

Green bell peppers stuffed with cottage cheese, ground beef, tomato sauce, and cheese are a gluten-free version of lasagna.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 232 Calories

Ingredients

• 1 teaspoon salt
• salt to taste
• 1 cup shredded Cheddar cheese
• ground black pepper to taste
• 2 cups shredded mozzarella cheese
• 1 pound ground beef
• 3 (8 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• water as needed
• 1 (12 ounce) container cottage cheese
• 6 green bell peppers, halved and seeded
• 0.5 teaspoon dried oregano

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Arrange bell peppers, cut-side up, in a 10x15-inch baking dish; season with salt. Pour enough water into dish to make 1/4-inch depth.

Step 3

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.

Step 4

Bake in the preheated oven until peppers are tender and cheeses are melted, 50 to 65 minutes.

Step 5

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.