Entrees - Phase 1 - "Lasagna" stuffed bell peppers- good for all phases
06-17-2008, 01:09 AM
I just invented this, hope someone will like it! I was inspired by stuffed bell peppers in general, after making someone's recipe on this site.
large can of crushed tomatoes
smaller can of diced tomatoes
basil & oregano
Bell peppers, with the tops cut off and seeds removed
1 lb Lean ground turkey or beef
Large container low fat or fat free ricotta cheese
Sautee onions until tender and clear, add garlic and cook until fragrant but not browned. Pour in can of crushed tomatoes & diced tomatoes, simmer with basil & oregano to taste. Add salt and pepper to taste.
Brown beef or turkey in pan with nonstick cooking spray. Mix in with the tomato sauce.
Mix ricotta, parsley, garlic powder, and egg in bowl.
Spoon tomato sauce in the bottom of the pepper. Top with some of the ricotta mixture. Top that with some shredded mozarella. Repeat with the sauce and then ricotta until the pepper is stuffed. Make sure tomato sauce is at the top of the pepper by the time you're done stuffing. Top with shredded mozarella and a sprinkling of parmesan. Bake at 375 for 45 mins or until done.
06-17-2008, 05:57 AM
Could you please tell me quantities and number of servings? Thanks.
06-17-2008, 06:49 AM
wow that´s a great recipe! I´m gonna have to try it:) and hersheylover I think that you just use the amounts that you want, since this is a recipe she just made up herself.
06-17-2008, 07:19 AM
Mmmmm... I planted bell peppers for the first time this year, and I don't normally even eat them. I just wanted to try growing something else with my tomatoes. I will definitely try this!
06-17-2008, 11:19 PM
Hershey lover, I would guess you could use any sort of amount you want, but this is what I would probably do to make 4 servings:
4 large peppers
1 large can crushed tomatoes, plus one small can diced
1 lb ground turkey or beef
1 of the large containers of ricotta
couple of tablespoons dried parsley, I'd do
teaspoon garlic powder
For the sauce, I'd cut up half a medium onion.
Basil and oregano- I'd try a teaspoon and then if it doesn't taste Ragu-ish enough for ya, try some more.
I would take a large spoon and spoon in the sauce like that, and then the same large spoon to spoon in the ricotta.
I would basically just do whatever you think would be best, I haven't made this recipe yet so when I do, I'll post amounts and stuff.
Hope everyone likes it if they try it. :D
06-17-2008, 11:44 PM
oh wow, that sounds like a great idea! Thank you for posting this. I can't wait to try it.
06-21-2008, 12:58 PM
Melanie, these are going to be Sunday dinner! I'm excited!
06-21-2008, 06:09 PM
Awesome! Let me know how they turn out!!!
08-17-2010, 09:44 PM
I made these for dinner tonight following the recipe exactly. They were so delicious. Thank you for this recipe. This will pretty much replace Lasagne in my household. Additionally, I think I'll make this for my next book club pot luck. It's REALLY that good!
08-18-2010, 04:58 PM
I'm so pleased you like it!! I forgot about this recipe, I loved them when I made it. I'm definitely going to make them again. :D
09-21-2010, 03:59 PM
I am making these tonight. I am really excited about it. I hope it turns out well. I used fresh parsley instead of dry. I cut the recipe in half. Hopefully, I got the measurements correct.
09-21-2010, 04:36 PM
Gosh that sounds so good. I've been craving stuffed peppers, but all my recipes use bread or grains as a binder. I was going to just wing it and hope for the best, but this recipe is going to save me some guesswork.
Thanks for posting.
10-09-2010, 08:06 PM
making these tonight. Now if someone could figure out a way to duplicate garlic bread.....HAHA
10-11-2010, 03:45 PM
lazylioness - i have no idea where the link is, but i remember a few years ago someone saying that they sprinkled string cheese strips with garlic powder and then baked it until it was melted and crispy. seems like a reasonable take on garlic bread. Sort of a deconstructed garlic bread frico, if you want to be fancy ;)
10-11-2010, 04:40 PM
These are super yum! Kids ate them, hunny ate them, everyone ate them. Fixed them with some Caesar Salad and steamed broccoli. Definitely a hit. Thanks for this
10-12-2010, 07:40 PM
I gave these a try tonight and they were super! Thanks for posting the recipe.
I got the 32 oz. container of ricotta and only used half of it, I still have extra filling. I also have a ton of extra sauce. Thinking since I'm on Phase 2 I might put it together with some whole wheat pasta.
10-13-2010, 11:55 AM
I have a ton of both left as well. I froze the sauce for next time :) and Kept the Ricotta in the fridge to make Ricotta muffins. Also, extra Ricotta is good for making a sort of chicken Parmesan casserole. Butterfly the chicken breasts, put some of the cheese inside, throw some sauce and Parmesan cheese on top yum!
10-14-2010, 09:05 PM
we had these for supper tonight. They are soooo good! The kids ate them, too. (One of which is very picky) Thank you so much for this recipe!
xx the lily xx
10-25-2010, 08:05 AM
Definitely really delicious! Although if you like a softer pepper, I would definitely par-boil the peppers before stuffing them. But a great recipe! Fooled my intensely Italian father! :)
x Ophelia x
03-27-2012, 05:04 PM
Tastes really good. I boiled my peppers in salt water first.