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10.07.2017

Veggie Lasagna Stuffed Peppers



Veggie Lasagna Stuffed Peppers

3 bell peppers
2 tsp olive oil
8 oz mushrooms
1 cup chopped kale
1/4 cup diced carrots
1/4 cup diced onion
1/2 tsp salt
1/2 tsp pepper
1/4 tsp oregano
1/4 tsp parsley

2 tomatoes, sliced
1/2 zucchini, sliced

1/2 cup cottage cheese or ricotta
1/4 cup parmesan cheese, shredded
1/2 tsp oregano
1/2 tsp basil
extra parmesan for topping

Preheat oven to 425 degrees.

Cut the tops off of the peppers and remove the seeds and white skin from the inside. Set aside.

Saute the carrots and onion in the olive oil in a skillet over medium heat until softened. Add the salt, pepper, oregano and parsley and cook a few more minutes. Stir in the mushrooms and cook until they begin to give up a bit of their moisture. Remove from heat and set aside.

Mix the cottage cheese with the parmesan and spices in a small bowl.

Assemble the stuffed peppers by spooning the mushroom mixture in first, following by a tomato slice and a zucchini slice (zucchinis serve as the noodles). Next, add a layer of the cottage cheese mixture. Repeat until the peppers are full. Top with extra parmesan cheese. Bake at 425 for 35 minutes.
















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