Menu

Cheesy Lasagna Stuffed Peppers

  • Save Recipe
Cheesy Lasagna Stuffed Peppers
  • Prep 15 min
  • Total 30 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Put a fresh twist on stuffed peppers!
Updated Jul 2, 2013

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

Steps

  • 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.

Nutrition

360 Calories, 12g Total Fat, 20g Protein, 45g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
5g
26%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
1200mg
50%
Potassium
650mg
19%
Total Carbohydrate
45g
15%
Dietary Fiber
2g
10%
Sugars
10g
Protein
20g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
130%
130%
Calcium
20%
20%
Iron
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved