Lasagna Stuffed Peppers

Ingrédients

• 2 cuillères à soupe parmesan cheese
• 1/4 tasse parmesan cheese
• 15 oz ricotta cheese, part skim
• 1 large egg
• 1/4 cuillère à soupe garlic powder
• 1 cuillère à soupe pepper
• 1 pincée salt
• 1 tasse spaghetti sauce
• 1 gousse garlic, minced
• 4 larges bell peppers, halves
• 1 lb lean ground beef
• 6 oz mozzarella cheese, non fat
• 1/2 lb mushrooms, sliced

Directives

1. Place peppers in a large baking pan at least 9x13". Sprinkle inside of peppers with salt. Pre-heat oven to 350 °F (175 °C).
2. Brown the ground beef, garlic, mushrooms, salt, pepper and half the garlic powder.
3. Drain fat, then stir in spaghetti sauce and adjust seasoning as needed.
4. Combine the ricotta cheese, egg and 2 tablespoons of parmesan cheese in a small bowl. Season with salt, pepper and remaining garlic powder.
5. Divide ricotta mixture between the pepper halves. Top ricotta mixture with meat and sauce.
6. Mound the mozzarella cheese over the top of each pepper. Sprinkle with the 1/4 cup of parmesan.
7. Bake at 350º F for 45 minutes or until cheese is melted and browned. The peppers will have a little crunch to them still.