Sunday, September 18, 2016

Sundays with Stephie: Lasagna Stuffed Bell Peppers

Hello bloggers! Welcome to another edition of The Tasteful Texan. Last week I told you about starting a new segment. That segment is called: Sundays with Stephie! This woman is one of my oldest and best of friends. I've known her for 15 years. Her children and my child are friends. It seems like centuries that we've known one another. Now I get to share her with you all. Fair warning though... She is just as strange as I am. Please welcome Stephie with warmth and love. Let's scroll down to meet her!


HELLO! HELLO! I'M STEPHIE! This recipe came to me in a dream... really... well the concept of it. Most of the recipes you will see from me will either happen like that or something. I kind just throw them together as I'm cooking. I hope you like it!


Lasagna Stuffed Bell Peppers
Yields 6 Servings

You will need:
  • 3 Green Bell Peppers, Halved and De-seeded
  • Lasagna Noodles
  • Mozzarella Cheese, to taste
  • 1/2 Lb  Ground Beef
  • 12 Ounces Pasta Sauce
  • Salt and Pepper, to taste
  • 8 Ounces Ricotta Cheese
  • 1/2 Cup Shredded Mozzarella Cheese
  • 1/3 Cup Parmesan Cheese
  • 1/3 Cup Fresh Parsley, Chopped
  • Salt and Pepper, to taste

  1. Preheat oven to 450 degree fahrenheit.
  2. Cook lasagna noodles as directed on the box. 
  3. Don't used the ready to cook noodles because they need to be flexible.
  4. Once cooked and cooled slightly, cut into fourths or small enough to fit into pepper halves.
  5. To make the meat sauce: brown meat in a sauce pan with salt and pepper. 
  6. Drain any grease. 
  7. Add pasta sauce and set aside.
  8. Save some sauce aside without added meat.
  9. To make the cheese layer: mix all cheeses, parsley, salt and pepper in a mixing bowl. 
  10. Set aside.
  11. Spoon a small amount of meatless sauce into the bottom of pepper. 
  12. Layer like so:  noodle, cheese, meat sauce, etc. until full,  making sure you top with a noodle. 
  13. Top  each with the  remaining meat sauce. 
  14. Place into preheated oven for 30 mins.. 
  15. Halfway through cooking, top each stuffed pepper with a heaping amount of mozzarella cheese. 
  16. Let cool for a minute then..... STUFF YOUR FACE!!!!

Thanks for joining us for the first edition of Sundays with Stephie. Come back next week for a new recipe!