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Cheesy Lasagna Stuffed Peppers

(1)
  1 reviews
  • 15 min prep time
  • 30 min total time
  • 7 ingredients
  • 4 servings
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Put a fresh twist on stuffed peppers!

4
red or orange bell peppers
1/2
lb lean (at least 80%) ground beef
1
cup hot water
1 2/3
cups milk
1
box Hamburger Helper™ four cheese lasagna
1/4
cup shredded Colby-Monterey Jack cheese blend or mozzarella cheese (1 oz)
Crushed red pepper flakes, if desired

Steps

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
% Daily Value
Total Fat
12g
18%
Saturated Fat
5g
26%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
1200mg
50%
Total Carbohydrate
45g
15%
Dietary Fiber
2g
10%
Protein
20g
20%
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
130%
130%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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