Cheesy Lasagna Stuffed Peppers Recipe

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

Preparation

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.

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