Lasagna-Style ZENB Elbows Pasta Stuffed Peppers
PREP TIME 5 minutes
COOK TIME 65 minutes
Serving Size: 469g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Elbows Pasta
This low calorie ZENB Elbows Pasta recipe is a great way to enjoy the flavors of lasagna, but with a veggie twist. Stuffed peppers are a fun, delicious dish that you can cook in the comfort of your home kitchen. This recipe also provides a good source of vitamin C. Have fun and enjoy your ZENB Pasta!
- 2 cups (6 ounces) ZENB Elbows Pasta made from 100% Yellow Peas, uncooked
- 2 medium red bell peppers
- 2 medium green bell peppers
- 1 teaspoon olive oil
- 1/2 pound extra lean ground beef
- 1 teaspoon dried oregano
- 1 jar (24 ounces) marinara sauce
- 2 ounces fresh mozzarella cheese, cut into 4 thin slices
- 1 tablespoon torn fresh basil
Preheat oven to 375°F. Cook ZENB Pasta as directed on package. Drain.2.
Meanwhile, cut ½-inch off top of each pepper; remove seeds. Place peppers cut-side-up in 8-inch square baking dish. Cover with foil; bake 20 minutes until tender-crisp.3.
Heat oil in large nonstick skillet on medium-high heat. Add beef and oregano. Cook 6-8 minutes until done. Reduce heat to medium. Stir in marinara sauce; simmer 10 minutes until mixture is slightly thickened. Add pasta; mix gently to combine.4.
Fill bell peppers evenly with pasta mixture. Top each pepper with mozzarella cheese slice. Bake 15-20 minutes, or until peppers are softened and cheese is melted. Garnish with fresh basil before serving.
Substitute turkey Italian sausage, removed from the casing.
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