CHEESY LASAGNA STUFFED PEPPERS

Cheesy Lasagna Stuffed Peppers image

Put a fresh twist on stuffed peppers!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 7

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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

Steps:

Heat oven to 375°F. Cut tops off peppers; discard tops. Remove seeds and membranes; discard. Place bell peppers on ungreased cookie sheet.
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.
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.
Bake 15 to 20 minutes or until peppers are tender and cheese is melted. Sprinkle with red pepper flakes.

Nutrition Facts : Calories 360, Carbohydrate 45 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 10 g, TransFat 1/2 g