Cheesy Lasagna Stuffed Peppers

Health score
18%
Cheesy Lasagna Stuffed Peppers
30 min.
4
259kcal

Suggestions


Are you looking for a delicious and satisfying meal that combines the comforting flavors of lasagna with the vibrant crunch of bell peppers? Look no further than our Cheesy Lasagna Stuffed Peppers! This delightful dish is not only a feast for the eyes but also a wholesome option for lunch or dinner, perfect for families or gatherings.

Imagine tender bell peppers filled to the brim with a savory mixture of lean ground beef, creamy cheese, and perfectly cooked pasta, all enveloped in a rich sauce. Each bite offers a burst of flavor that will leave you craving more. Plus, with a preparation time of just 30 minutes, you can whip up this mouthwatering meal even on the busiest of days.

Not only is this recipe easy to make, but it also packs a nutritious punch. With a balanced caloric breakdown, it provides a satisfying combination of protein, healthy fats, and carbohydrates, making it a great choice for those looking to enjoy a hearty meal without the guilt. Whether you're serving it for a family dinner or a casual lunch with friends, these Cheesy Lasagna Stuffed Peppers are sure to impress and satisfy everyone at the table.

So, roll up your sleeves and get ready to indulge in a dish that brings together the best of both worlds—lasagna and stuffed peppers. Your taste buds will thank you!

Ingredients

  •  and orange peppers red
  • 0.5 lb ground beef 80% lean (at least )
  • cup water hot
  • 1.7 cups milk 
  • box hawaiian rolls 
  • oz mozzarella cheese shredded
  • serving pepper red crushed

Equipment

  • frying pan
  • baking sheet
  • oven

Directions

  1. Heat oven to 375°F.
  2. Cut tops off peppers; discard tops.
  3. Remove seeds and membranes; discard.
  4. Place bell peppers on ungreased cookie sheet.
  5. 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).
  6. Heat to boiling, stirring occasionally.
  7. Reduce heat. Cover; simmer 6 to 8 minutes, stirring occasionally, until pasta is tender.
  8. Remove from heat. Spoon mixture into peppers. Top each with 1 tablespoon cheese.
  9. Bake 15 to 20 minutes or until peppers are tender and cheese is melted.
  10. Sprinkle with red pepper flakes.

Nutrition Facts

Calories259kcal
Protein24.2%
Fat56.86%
Carbs18.94%

Properties

Glycemic Index
39.75
Glycemic Load
3.42
Inflammation Score
-10
Nutrition Score
21.323912879695%

Flavonoids

Luteolin
0.73mg
Kaempferol
0.02mg
Quercetin
0.27mg

Nutrients percent of daily need

Calories:259.33kcal
12.97%
Fat:16.62g
25.56%
Saturated Fat:7.26g
45.36%
Carbohydrates:12.45g
4.15%
Net Carbohydrates:9.77g
3.55%
Sugar:10.02g
11.13%
Cholesterol:58.06mg
19.35%
Sodium:138.21mg
6.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.91g
31.82%
Vitamin C:152.33mg
184.64%
Vitamin A:4086.75IU
81.74%
Vitamin B12:1.92µg
32.07%
Vitamin B6:0.6mg
30.23%
Phosphorus:250.05mg
25%
Zinc:3.32mg
22.14%
Vitamin B2:0.35mg
20.64%
Vitamin B3:3.74mg
18.72%
Calcium:183.16mg
18.32%
Selenium:11.93µg
17.04%
Potassium:572.12mg
16.35%
Vitamin E:2.37mg
15.79%
Folate:59.58µg
14.9%
Fiber:2.68g
10.71%
Vitamin B5:1.06mg
10.56%
Vitamin B1:0.15mg
10.02%
Magnesium:38.93mg
9.73%
Iron:1.74mg
9.66%
Vitamin D:1.2µg
8.02%
Manganese:0.16mg
7.75%
Vitamin K:7.86µg
7.49%
Copper:0.07mg
3.57%