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.

Tomato sauce:

large can of crushed tomatoes
smaller can of diced tomatoes
garlic
onion
basil & oregano

Bell peppers, with the tops cut off and seeds removed
1 lb Lean ground turkey or beef
Mozzarella cheese
Parmesan cheese
Large container low fat or fat free ricotta cheese
one egg
parsley
garlic powder

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.

Enjoy!

Could you please tell me quantities and number of servings? Thanks.

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.

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!

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.

oh wow, that sounds like a great idea! Thank you for posting this. I can't wait to try it.

Melanie, these are going to be Sunday dinner! I'm excited!

Awesome! Let me know how they turn out!!!

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!

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.

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.

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.

making these tonight. Now if someone could figure out a way to duplicate garlic bread.....HAHA

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

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