Bell peppers stuffed with all the goodness of lasagna, minus the carbs.
4 large bell peppers, multiple colors
1 tbsp. avocado oil
1/2 lb. ground beef, pork or bison
1/2 onion, diced
2 cloves garlic, finely minced
1 tsp sea salt
1/2 tsp crushed red pepper flakes
1/4 tsp chili powder
1 1/2 cup arrabbiata sauce
1/2 large zucchini
1/2 cup ricotta cheese
1/4 cup fresh basil, parsley will also work
1/3 cup plus 2 tbsp. parmesan cheese
1/4 cup mozzarella cheese
fresh basil for garnish
Preheat oven to 350 degrees F.
Cut off the top of each pepper, remove the seeds, and place them up right in a baking dish. Then, transfer them to the oven and bake for 20 minutes.
Heat avocado oil in a skillet over medium high heat. Add the onion and garlic and sauté until onions are translucent. Now, stir in the ground beef, salt, pepper flakes, chili powder and cook until the meat is browned. Then, add the arrabbiata/marinara sauce and stir to combine. Simmer for 5-10 minutes and remove the sauce from heat.
In a mixing bowl, add the ricotta, egg, basil, 1/3 cup parmesan cheese and stir to combine.
Now, slice the zucchini into very thin rounds and set them aside.
In another bowl, mix together the remaining 2 tablespoons of parmesan and mozzarella cheese.
Remove the peppers from the oven and drain off any access liquid from inside the peppers.
Stuff the peppers by alternating the meat sauce (1-2 tbsp.), zucchini slices (2-3 slices) and ricotta cheese mixture (1-2 tbsp.) in that order.
After the second and last layer, top off each pepper with the mozzarella and parmesan cheese mixture.
Return the dish to the oven and bake for 20 minutes. Now, turn the oven to broil and continue to bake for 5 minutes or until the cheese is bubbly and brown.
Rest for a few minutes and serve with fresh basil.
Keywords: Zucchini lasagna stuffed pepper, one pot meals