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Sep 1 ·
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Oh, this looks sooo easy!
Cheesy Lasagna Stuffed Peppers
Quick, easy dinner for week nights
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
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.
Makes 4 servings
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