Grain-Free Lasagna Stuffed Peppers

• 4 bell peppers large
• 1 tablespoon olive oil
• 12 ounces ground beef 85% lean
• 1 1/4 teaspoons salt divided
• 3/4 teaspoon black pepper divided
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons Italian seasoning
• 1 cup marinara sauce
• 8 ounces low-moisture ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 cup shredded mozzarella cheese divided
• 1/3 cup marinara sauce

1. Preheat the oven to 375u0b0F.
2. Slice the tops from the bell peppers and remove the internal seeds and membranes. Arrange the peppers open side up in a glass casserole dish.
3. Pro tip: If bell peppers cannot stand up on their own, slice them in half vertically so that the halves can lay on their sides.
4. Set an extra-large skillet over medium-high heat and add the olive oil. Add the ground beef, 3/4 tsp. salt, 1/2 tsp. black pepper, garlic powder and Italian seasoning to the skillet. Cook the beef for 5-6 minutes, breaking it up with a spatula, until thoroughly browned.
5. Drain the fat from the skillet. Return the skillet to the stove and turn down the heat to medium-low. Pour marinara sauce over the meat and stir to combine. Cover and simmer for 2-3 minutes. While the sauce simmers, prepare the cheese mixture.
6. Place the ricotta, Parmesan, remaining salt, remaining black pepper, garlic powder and the shredded mozzarella cheese in a large mixing bowl. Stir with a rubber spatula to thoroughly combine.
7. Remove the meat sauce from the heat. Spoon half of the meat sauce evenly between each bell pepper. Layer with a even amount of the ricotta mixture. Divide the remaining meat sauce evenly over the ricotta. Top each pepper with a generous tablespoon of the remaining marinara sauce and sprinkle with the remaining shredded mozzarella cheese.
8. Carefully pour enough water into the casserole dish to rise 1/2-inch up the sides of the peppers.
9. Pro tip: Use chicken broth instead of water for a more savory spin on these stuffed peppers.
10. Spray a sheet of aluminum foil with nonstick cooking spray. Lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish.
11. Bake the stuffed peppers for 50 minutes on the middle rack of oven, until the peppers can be easily pierced with a fork.
12. Remove the foil and continue baking for 10-15 minutes longer, until the cheese on top is golden-brown.
13. Check to see that stuffed peppers are done. Internal temperature should read 160u0b0F using a meat thermometer. Remove from oven or add time as needed.
14. Allow the peppers to rest for 5-10 minutes. Serve and enjoy.

bell peppers, olive oil, ground beef, salt, black pepper, garlic, italian seasoning, marinara sauce, ricotta cheese, parmesan cheese, garlic, mozzarella cheese, marinara sauce

Taken from www.yummly.com/recipe/Grain-Free-Lasagna-Stuffed-Peppers-2720290 (may not work)