Put a fresh twist on stuffed peppers!
red or orange bell peppers
lb lean (at least 80%) ground beef
cup hot water
box Hamburger Helper™ four cheese lasagna
cup shredded Colby-Monterey Jack cheese blend or mozzarella cheese (1 oz)
Crushed red pepper flakes, if desired
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 brown; drain. Stir in hot water, milk, 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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.