Stuff Pepper Lasagna– Gluten Free and Low Carb…

• 4 large bell peppers any color
• 1 1/4 cups sauce (any type)
• 1/2 -1 pound ground beef or ground turkey
• 15 oz ricotta
• 1 large egg
• 1/2 cup freshly grated Parmesan
• 1/2 cup mozarella shredded
• Italian Seasonings (Oregano, Parsley, Basil, Thyme etc– season to taste)
• Garlic (fresh or powdered– season to taste)

Instructions

1. Prepare your sauce with ground beef or turkey along with Italian seasonings (Oregano, Parsley, Basil, Thyme, Garlic etc– season to taste).
   (Make sure meat is thoroughly cooked prior to adding red sauce and seasonings– or no meat if you wish…)
2. Slice the bell peppers in half lengthwise (through the stem and bottom). Remove all seeds and ribs from the peppers then place in boiling water until soft– complete while completing the sauce…
3. Make the cheese mixture by combining the ricotta, egg, Parmesan, mozzarella, Italian seasonings (Oregano, Parsley, Basil, Thyme, Garlic etc– season to taste) . Mix together and set aside.
4. Heat the oven to 350F.
5. Place the pepper halves on a large baking sheet or in a glass casserole dish. In the bottom of each pepper, spread 1-1 1/2 Tbsps of the cheese mixture. Then add 1 Tbsp of the sauce and spread out across the pepper.
6. Top each pepper with a  mozzarella cheese, just to cover- amount is up to you on the desired amount of cheese…
7. Place the peppers in the oven and bake until the cheese is melted or until starting to brown, approximately 15-20 minutes.  If the pepper is getting too soft and you are not getting any color on the cheese, switch to the broil setting in the oven, move the peppers to the top rack, and broil briefly until browned if you wish for a crunch. (Do not use a silicone sheet liner when broiling).
8. Remove from oven and let stand for a few minutes. Serve warm with salad if you wish.