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Cheesy Lasagna Stuffed Peppers

Cheesy Lasagna Stuffed Peppers
  • Prep 15 min
  • Total 30 min
  • Servings 4
Put a fresh twist on stuffed peppers!
Updated July 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 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.
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