Cheesy Lasagna Stuffed Peppers

Cheesy Lasagna Stuffed Peppers

Put a fresh twist on stuffed peppers!

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

4

servings

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
  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.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 100),
  • Total Fat 12g
    • (Saturated Fat 5g,
    • Trans Fat 1/2g),
  • Cholesterol 50mg;
  • Sodium 1200mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 2g,
    • Sugars 10g),
  • Protein 20g;
Percent Daily Value*:
    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.