You loved my classic lasagna, so here's my stuffed pepper lasagna! Even lighter but just as cheesy and delicious as the classic!

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Lasagna Stuffed Peppers

one whole pepper (two halves) per serving

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Course Main Dish

Cuisine Italian

Servings peppers

Ingredients

Sauce

1 can diced tomatoes 15-ounce can
1 teaspoon granular sugar replacement Swerve
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasonings
¼ teaspoon salt

Meat

4 cloves minced garlic
1 tablespoon diced white onion
16 ounces ground chicken breast
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon Italian seasonings
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon paprika

Peppers

3 bell peppers
¾ cup part skim milk ricotta cheese
⅜ cup reduced fat, part skim shredded mozzarella cheese
1 tablespoon reduced fat parmesan cheese
parsley

Instructions

Preheat oven to 425 degrees. Slice and de-seed/core the peppers. Bake for 20 minutes, or until desired wellness
Drain tomatoes and add them to a blender. Add the seasonings and blend until smooth. Set aside
Heat a large pan over medium/high heat. Grease with cooking spray
Add minced garlic and cook until fragrant, about one minute. Add diced onion and cook until slightly soft, about another 2-3 minutes
Add ground chicken, whole, and brown the side of it. Start breaking up the chicken then add the seasonings
Continue to break up and cook the chicken until almost completely cooked
Add the tomato sauce, stirring to combine, and bring to a slight simmer. Cook the chicken completely
Once the peppers have finished cooking, remove from the oven. Dump out any juices
Add a large scoop of the chicken to the bottoms of each pepper, to cover the bottom
Add 2 tablespoons of ricotta cheese to each pepper half. Top evenly with the remaining ground chicken
Top each pepper half with 1 tablespoon of shredded mozzarella. Sprinkle the parmesan cheese evenly over each pepper
Bake for about 5 minutes, until cheese is melted
Top with parsley!