Cheesy Lasagna Stuffed Peppers

Put a fresh twist on stuffed peppers!

  • prep time 15 min
  • total time 30 min
  • ingredients 7
  • servings 4

Ingredients

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
  • 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
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    1200mg
    1200%;
    Total Carbohydrate
    45g
    45%
    (Dietary Fiber
    2g
    2%
      Sugars
    10g
    10%
    ),
    Protein
    20g
    20%
    ;
    % Daily Value*:
    Vitamin A
    80%;
    Vitamin C
    130%;
    Calcium
    20%;
    Iron
    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 Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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