Bolognese Stuffed Peppers
ACTIVE TIME: 20 min. TOTAL TIME: 1 hr. SERVES: 4
1⁄4 cup olive oil
1⁄2 eggplant, thinly sliced 1⁄2 yellow squash, sliced 1⁄2 lb. ground beef 2 cups marinara sauce 1 cup shredded
mozzarella
4 red bell peppers
1⁄2 cup feta cheese Per serving: Cal. 552 Pro. 22g Carb. 24g Fiber 6g Sug. 12g Chol. 87mg Sod. 944mg Total fat: 42g Sat. 15g Trans. 0g
Our veggie-packed sauce is a great way to stretch a half pound of ground beef into a hearty budget-friendly dinner for four
Heat oil in pan over medium-high heat. Add eggplant and squash; cook 10 min., flipping once. Remove from pan; set aside. Place beef in pan; cook 10 min., stirring often. Add marinara. Season with salt and pepper. Remove pan from heat. Stir in eggplant, squash and mozzarella.
Heat oven to 400°F. Slice tops off peppers; remove seeds and ribs. Spoon beef filling into each pepper; top with feta cheese. Arrange in greased baking dish; cover with foil. Bake 40 min., removing foil during last 10 min. of cook time.