Lasagna Stuffed Peppers
6 Peppers – Your favorite – we love Poblanos but anything large enough to fill will work 🙂
4 oz Ricotta Cheese
1 Pound Ground Beef
1 Quart Cannizzaro Sauce (your favorite!)
¼ Cup Parmesan Cheese
¼ Cup Mozzarella Cheese
8 oz your favorite pasta or veggie noodles – cooked according to package
Cut off the top of each pepper and discard. Cut in half and remove seeds and ribs. Sprinkle with salt & pepper.
In a sauté pan, brown ground beef. Drain if needed, then add half of the jar of Cannizzaro Sauce.
Prepare a small lasagna or pie pan with the remaining half jar of your favorite sauce. To stuff, spread a layer of ricotta cheese in the bottom of each pepper. Place a spoonful of the meat sauce on top to fill and place in the sauce. Sprinkle each one with mozzarella and parmesan cheeses.
Bake at 375 degrees for 30 minutes.
Mix cooked pasta with remaining meat sauce and serve with 2-3 pepper halves per person, depending on the size of the peppers.