These lasagna peppers are an easy and noodle free version of traditional lasagna. The peppers are layered with meat, sauce and cheese and then baked, for a melted gooey meal.
And I’m back! And while I had a ton of fun and delicious eats on my trip and very much want to return again soon for another visit, I am quite relieved to be back home to normal prices and warm weather. 4 GBP (6.73 USD) for a coffee was a price shocker. And it was cold and rainy the whole time. There was a 40 degree weather change when I landed in San Diego!
Before I left on my trip, I made these peppers on a whim. Green peppers were on sale and I had some mozzarella cheese left that I needed to use up.
I cooked some ground beef on the stove, layered the bottom of the peppers with it, then layered some marinara sauce and topped it off with shredded mozzarella cheese.
If you want to make a vegetarian version, you can leave out the ground beef.
I loved how these tasted! They are perfect for an easy dinner or even for a party.
4 medium sized green peppers
1 cup tomato or marinara sauce
about 1 cup shredded mozzarella cheese
1 cup cooked ground beef
1. Preheat oven to 375F. Line a baking pan with parchment paper.
2. Slice tops off of green peppers, so that they resemble bowls. Remove any seeds to hollow out the peppers.
3. Add 1/4 cup of ground beef. Then layer 1/4 cup of tomato sauce. Then sprinkle on cheese until the cheese reaches the brim of the pepper bowl. Repeat with remaining peppers. Place peppers on baking sheet.
4. Bake for about 10 minutes. After 5 minutes, turn heat up to 400F so that the cheese begins to bubble and blister. Serve immediately.