Lasagne Stuffed Peppers

I'm a lover of "recipe mash ups" and this is one of my new favorites. Stuffed peppers, meet lasagne. Three cheese lasagne to be exact - ricotta, mozzarella and parmesan come together with meat sauce to make what can only be described with words that are NSFW. Plus, you get to eat your own personal-sized lasagne, that's ready in less than 30 minutes. Which makes it even better.

Recipe from Peace, Love and Low Carb

Lasagne Stuffed Peppers

• 2 green peppers
• 8 oz ground beef
• 1/2 c marinara sauce (I love Raos, as it doesn't have added sugar)
• 1/2 c ricotta
• 1/2 c shredded mozzarella
• 1/4 c grated parmesan

Preheat oven to 400*

Slice off the very top of the peppers and carefully remove the core and seeds.

Fill a large saucepan with water and submerge the peppers in it. Bring to a boil over high heat. Cover and let boil for 3 minutes. Remove the peppers carefully with tongs, draining the hot water, and place onto a baking sheet.

In a small saucepan, brown the ground beef. Add the marinara sauce and stir to combine.

Carefully put half of the meat sauce into each of the peppers, leaving 2T remaining. Next, layer 1/4 c ricotta cheese, then the remaining sauce, then 1/4 c mozzarella.

Carefully place into the oven and bake for 12 minutes.

Remove from the oven and turn on the broiler.  Top each pepper with 2T shredded parmesan and place back in the oven for 5 minutes, until the top is golden and bubbly.