Lasagna Stuffed Peppers Recipe

Preheat oven to 350 degrees F (175 degrees C).

Bring a pot of lightly salted water to a boil. Reduce heat to medium-high to maintain a rolling simmer. Cook peppers until starting to get soft about 5 minutes. Transfer to a paper towel-lined plate to drain.

Heat a nonstick skillet over medium heat. Add ground beef sausage and onion. Cook and stir breaking up the beef until onion is soft and meat has lost all its pink color 5 to 6 minutes. Transfer to a bowl with a slotted spoon.

Mix spaghetti sauce 1/2 cup mozzarella cheese ricotta cheese and cooked rice into the beef mixture. Divide among 4 bell peppers and transfer peppers to a baking dish. Sprinkle remaining mozzarella cheese on top of the peppers.

Bake in the preheated oven until cheese melts and begins to brown 25 to 30 minutes.