Open Face Lasagna Stuffed Peppers
2016-09-18 09:46:56
Serves 4
These yummy peppers make a great meal paired with a side salad!
Ingredients
- 2 large bell peppers
- 1/2 lb. ground sirloin, can use ground turkey
- 1 cup marinara sauce, homemade or canned
- 1/2 chopped onion
- 1/3 cup orzo
- 1/2 cup ricotta cheese
- 1 egg white
- 1/2 teaspoon dried oregano, or 1 teaspoon fresh
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded mozzarella cheese
- basil leaves, julienne for garnish
Instructions
- Turn on the broiler. On a baking sheet, broil the peppers, turning occasionally, until just starting to blister and soften, about 1 minute per side. Watch them closely as broiler temps vary. Let them cool slightly. Cut the peppers in half up to the stem end. Break off one half just under the stem. Use a paring knife to cut the core completely off the other half under the stem. Trim the veins inside the peppers and clean out any seeds. Lay them on a foil or parchment covered baking sheet, cut side up and set aside. Lower the oven temperature to 375°.
- Cook the orzo per the package instructions, drain and set aside. In a small bowl, stir together the ricotta, egg white, oregano, salt and pepper.
- In a sauté pan, heat the olive oil over medium-high heat. Sauté the onions for about 3 minutes until almost translucent. Add the sirloin and cook stirring occasionally until no longer pink. Pour in the marinara sauce and stir to mix.
- Layer the peppers with marinara mixture, orzo, ricotta and then more marinara. Top with mozzarella cheese.
- Bake the peppers until the cheese is melted and the filling is hot, 20-25 minutes. Serve warm topped with basil, if desired.
Notes
- If you don't serve them right away, reheating your stuffed peppers on a piece of foil on an outdoor grill adds a nice smokey flavor!
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