3/4cupuncooked orzo,cooked according to package directions (quinoa or zoodles for gluten-free)
2cupsfavorite pasta sauce
1/4cupParmesan cheesegrated (or Pecorino Romano)
Preheat oven to 350 degrees. Prepare a rectangular baking dish that will hold all the peppers by spraying with nonstick cooking spray. Set aside.
Wash the peppers then cut the tops off. Remove the membrane and seeds. Bring a large pot of water to a boil, drop in the peppers and parboil for 5 minutes. Remove and turn upside down to drain.
In a large skillet, heat olive oil and saute onion and garlic for 5 minutes. Add ground beef and spices and cook until meat is brown and cooked through.
Drain meat and pour into large bowl. Add cooked orzo, ricotta, half of the mozzarella, zuchini, tomatoes and spaghetti sauce. Stir to combine.
Stuff peppers and place in prepared baking dish. Sprinkle the tops with Parmesan cheese and remaining mozzarella cheese.
Bake for 25 minutes. Serve hot alongside some warm crusty bread.
If making this into a casserole, dice the peppers and cook with the onion and garlic. Then add to the orzo-cheese-spaghetti sauce mixture prior to putting into a casserole dish that has been coated with a non-stick spray. Bake as directed.
LASAGNA STUFFED PEPPERS
Amount Per Serving
Calories 458Calories from Fat 189
% Daily Value*
Saturated Fat 9g45%
Vitamin A 5035IU101%
Vitamin C 170.2mg206%
* Percent Daily Values are based on a 2000 calorie diet.