Cheesy Lasagna Stuffed Peppers

  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4

Ingredients

Ingredients

4
red or orange bell peppers
1/2
lb lean (at least 80%) ground beef
1
cup hot water
1 2/3
cups milk
1
box Hamburger Helper™ four cheese lasagna
1/4
cup shredded Colby-Monterey Jack cheese blend or mozzarella cheese (1 oz)
Crushed red pepper flakes, if desired

Directions

Directions

  • 1 Heat oven to 375°F. Cut tops off peppers; discard tops. Remove seeds and membranes; discard. Place bell peppers on ungreased cookie sheet.
  • 2 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.
  • 3 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.
  • 4 Bake 15 to 20 minutes or until peppers are tender and cheese is melted. Sprinkle with red pepper flakes.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
100),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
5g,
5%
Trans Fat
1/2g
1/2%
),
Cholesterol
50mg
50%;
Sodium
1200mg
1200%;
Total Carbohydrate
45g
45%
(Dietary Fiber
2g
2%
  Sugars
10g
10%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
130%;
Calcium
20%;
Iron
15%;
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;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.