- 4
- 30 mins
Ingredients
- 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
Preparation
Step 1
1 Heat oven to 375°F. Cut tops off peppers; discard tops. Remove seeds and membranes; discard. Place bell peppers on ungreased cookie sheet.
2 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.
3 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.
4 Bake 15 to 20 minutes or until peppers are tender and cheese is melted. Sprinkle with red pepper flakes.
Serving Size: 1 Serving Calories360 ( Calories from Fat100), Total Fat12g (Saturated Fat5g, Trans Fat1/2g ), Cholesterol50mg Sodium1200mg Total Carbohydrate45g (Dietary Fiber2g Sugars10g ), Protein20g