Go Back Email Link
–+ servings

Cheesy Lasagna-Stuffed Peppers

Couverts4
Total time 35 minutes
Deel op Facebook Print Recipe

Ingredients

  • 4 red or orange bell peppers
  • ½ lb lean at least 80% ground beef
  • 1⅔ cups milk
  • 1 cup hot water
  • 1 box Hamburger Helper™ four-cheese lasagna
  • ¼ cup shredded Colby–Monterey Jack cheese blend or mozzarella cheese 1 oz
  • Crushed red pepper flakes if desired

Instructions

  • Heat oven to 375°F.
  • Cut tops off peppers; discard tops.
  • Remove seeds and membranes; discard.
  • Place bell peppers on ungreased cookie sheet.
  • In 10-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until browned; drain.
  • Stir in milk, hot water, sauce mix and uncooked pasta (from Hamburger Helper box).
  • Heat to boiling, stirring occasionally.
  • Reduce heat.
  • Cover; simmer 6 to 8 minutes, stirring occasionally, until pasta is tender.
  • Remove from heat.
  • Spoon mixture into peppers.
  • Top each with 1 tablespoon cheese.
  • Bake 15 to 20 minutes or until peppers are tender and cheese is melted.
  • Sprinkle with red pepper flakes before serving.

Nutrition values

Calories: 360 kcal
--------------------------------------------------------------------------------------------------
Course; Casserole / Cheese / One Pot Dinner