Spinach Stuffed Peppers
Prep Time: 20
Total Time: 1 hour, 20 minutes
This is a great way to enjoy lasagna without all the carbs. Yum!
1 lb ground beef or ground pork
1 ¼ teaspoon salt divided
2 cloves garlic minced
½ teaspoon red pepper flakes
4 ounces frozen spinach thawed and drained
1 cup whole milk ricotta cheese
½ cup grated parmesan cheese
4 large bell peppers
2 tablespoon tomato paste
⅓ cup water
¼ teaspoon garlic powder
1 cup shredded mozzarella cheese
¼ cup chopped fresh basil
Preheat your oven to 400.
Heat a large fry pan over medium heat, then add beef and sprinkle with ¾ teaspoon of salt and pepper.
Cook until no longer pink, for 10 minutes, breaking up any clumps with a wooden spoon.
Add garlic and pepper flakes then cook another minute.
Squeeze spinach to remove excess moisture.
In a large bowl, combine ricotta, spinach and parmesan, then add beef and stir to combine.
slice bell peppers in half and remove seeds and ribs.
Put peppes in a 9" × 13" baking dish, then fill with the mixture and mounding the tops.
In a medium bowl, whisk together tomato paste, water, garlic and remaining half a teaspoon of salt.
Spoon over the tops of the peppers and sprinkle with mozzarella.
Bake 30 minutes, then turn the oven to broil and broil the pepper 6 inches from the heat for 1 to 3 minutes, until lightly browned.
Remove from the oven and sprinkle with chopped basil. Enjoy!