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Beefy Lasagna Boats

Prep Time15 minutes
Cook Time30 minutes
Servings: 4 people

Ingredients

  • * 3 large bell peppers
  • * 1 teaspoon olive oil
  • * ¼ teaspoon fennel seeds toasted
  • * 1 pound lean ground beef
  • * 1 cup low carb marinara sauce or your favorite sauce
  • * 1 ½ cup shredded mozzarella cheese divided use (6 oz)
  • * 1 cup whole milk ricotta cheese
  • * ¼ cup Parmesan cheese
  • * 1 tsp onion powder
  • * 1 tsp garlic powder
  • * 1/4 tsp crushed chili flakes
  • * 1 tsp oregano
  • * 1 tsp salt to taste

Instructions

  • Preheat your oven to 375°F (190°C).
  • Prepare the Bell Peppers: Wash and dry the bell peppers. Slice each pepper in half lengthwise and remove the seeds and membranes. Arrange the bell pepper halves in a baking dish with raised sides, cut side up.
  • Sauté the Beef: Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add ¼ teaspoon of toasted fennel seeds and let them sizzle for about 30 seconds until fragrant. Add 1 pound of lean ground beef to the skillet. Cook, breaking up the meat with a spatula, until browned and cooked through, about 5-7 minutes. Stir in the onion powder, garlic powder, crushed chili flakes, and oregano. Cook for another 2 minutes to blend the flavors.
  • Pour in 1 cup of marinara sauce and let the mixture simmer for about 5 minutes. Season with 1 teaspoon of salt to taste.
  • Mix the Cheeses: In a medium bowl, combine 1 cup of whole milk ricotta cheese and ¼ cup of Parmesan cheese. Mix until well combined.
  • Assemble the Lasagna Boats: Spoon a layer of the beef mixture into each bell pepper half. Add a layer of the ricotta mixture on top of the beef. Repeat the layers, alternating beef and ricotta mixtures, to incorporate cheese throughout. Sprinkle 1 cup of shredded mozzarella cheese evenly over the stuffed peppers.
  • Bake: Cover the baking dish tightly with foil. Place the baking dish with the stuffed bell peppers in the preheated oven. Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  • Remove the foil from the baking dish. Sprinkle the remaining ½ cup of shredded mozzarella cheese over the top. Return to the oven and bake uncovered for an additional 5 minutes, or until the cheese is golden and melted.
  • Serve: Remove the bell pepper boats from the oven and let them cool for a few minutes. Transfer the lasagna boats to serving plates and enjoy your delicious Beefy Lasagna Boats!