Lasagna Pepper Boats

This lasagna pepper boats recipe is gluten free and low carb, replacing noodles with bell peppers stuffed with 3 cheeses, ground beef, and tomato sauce.

• 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 the oven to 350 degrees F (175 degrees C).

Step 2

Arrange bell peppers, cut-sides up, in a 10x15-inch baking dish; season with salt. Add enough water to come one-fourth of the way up from bell pepper bottoms; set aside.

Step 3

Heat a large skillet over medium-high heat. Add beef; cook until brown and crumbly, 5 to 7 minutes. Drain and discard grease. Add tomato sauce, tomato paste, 1 teaspoon salt, oregano, and black pepper; bring to a boil. Reduce heat; simmer until flavors blend, about 15 minutes.

Step 4

Divide cottage cheese among peppers; top with a layer of mozzarella cheese, Cheddar cheese, and sauce. Top each stuffed bell pepper with more mozzarella cheese and Cheddar cheese.

Step 5

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