I did not miss the noodles with this recipe one bit & that surprised me. I actually loved it more with the peppers than the noodles I have been so use to all these years, so this recipe was a huge win. Not only did I love this, but my three children & husband did too!
This recipe is super easy to make & delicious!
1 pound of 97% lean ground turkey
1 jar of Rao's homemade tomato & basil sauce
Ricotta cheese (small container is plenty)
Fresh ground pepper
5 fresh bell peppers (find the ones with the four laps on the bottom because they are sweeter)
Coconut oil1 tsp of
Set the oven a 400 degrees
Cook the peppers for 20 minutes after you have washed them, sliced off the tops and removed the core.
Place the peppers in a large muffin tin so they don't fall over & are easier to fill.
While the peppers are cooking you can drizzle the coconut oil in a pan and cook the ground turkey. When it's halfway cooked add some ground pepper, sea salt & garlic powder. Finish cooking until there is no pink & all the meat is brown. Then keep the heat on medium and pour the jar of sauce on the meat. Cook for 5 minutes together, stirring the mixture and then leave it simmering. Then mix 1 cup of ricotta cheese, 1/2 cup of mozzarella and 2 tablespoons of parmesan cheese in a bowl, then set a side.
After the peppers have cooked for 20 minutes, pull them out of the oven. Put one tablespoon of the cheese mixture at the bottom of the pepper, then fill the pepper with a 1/2 cup of the meat sauce and top with 1 tablespoon of the cheese mixture with a little dash of mozzarella on top. Place back in the oven to cook for an additional 25 minutes.
After the 25 minutes are up, pull out of the oven. Pour a 1/2 cup of meat mixture in the bottom of a bowl & place your Lasagna pepper on top of the sauce. Be prepared for a fantastic healthy Italian dinner!
21 Day Fix approved
1 red, 1/2 purple, 1 green, 1 blue