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Lasagna Pepper Boats

"Always looking for low-carb recipes, I was making my family lasagna and got the idea to make my lasagna in a 'green pepper boat' instead of using noodles. This tastes great even to people who love carbs! Freezes well too. If I make a smaller batch, I will freeze the leftover sauce for the next time."

Ingredients :

• 6 green bell peppers, halved and seeded
• salt to taste
• water as needed
• 1 pound ground beef
• 3 (8 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• ground black pepper to taste
• 1 (12 ounce) container cottage cheese
• 2 cups shredded mozzarella cheese
• 1 cup shredded Cheddar cheese

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H30M

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange bell peppers, cut-side up, in a 10x15-inch baking dish; season with salt. Pour enough water into dish to make 1/4-inch depth.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomato sauce, tomato paste, 1 teaspoon salt, oregano, and black pepper to ground beef; bring to a boil. Reduce heat and simmer until flavors blend, about 15 minutes.
• Fill each bell pepper with a heaping tablespoon cottage cheese; top with a layer of mozzarella cheese, a layer of Cheddar cheese, and meat sauce. Sprinkle each 'boat' with more mozzarella cheese and Cheddar cheese.
• Bake in the preheated oven until peppers are tender and cheeses are melted, 50 to 65 minutes.

Notes :

• You can substitute ricotta cheese for cottage cheese if you prefer and sprinkle with Parmesan cheese if you like.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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