LASAGNA-STUFFED PEPPERS

Lasagna-Stuffed Peppers image

Discover a delicious alternative to pasta with this Lasagna-Stuffed Peppers recipe. Juicy red and green bell peppers are filled with tomato sauce, Italian sausage and three types of cheese for these tasty Lasagna-Stuffed Peppers.

Provided by My Food and Family

Categories Home

Time 1h

Yield 8 servings, 1 filled pepper halves each

Number Of Ingredients 10

Ingredients

1 lb. Italian sausage
1 cup chopped onions
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, divided
1 egg, beaten
1 container POLLY-O Original Ricotta Cheese
1/4 cup KRAFT Shredded Parmesan Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese, divided
1 cup water
2 each green and red peppers, cut lengthwise in half, seeded
2 Tbsp. chopped fresh basil

Steps:

Heat oven to 400°F.
Cook sausage and onions in large nonstick skillet on medium heat until sausage is done, stirring frequently. Remove from heat. Stir in 1 cup pasta sauce.
Mix egg and ricotta in medium bowl until blended. Add Parmesan and 1 cup mozzarella; mix well.
Combine remaining pasta sauce and water in 13x9-inch baking dish sprayed with cooking spray. Place pepper halves, cut sides up, in prepared dish; fill with alternating layers of sausage and cheese mixtures. Cover.
Bake 30 min. Top with remaining mozzarella; bake, uncovered, 10 min. or until melted.
Sprinkle with basil.

Nutrition Facts : Calories 410, Fat 26 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1180 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g