Peppers stuffed with lasagna

Ingredients for 3 servings:

• 8 lasagna sheets
• 6 bell peppers
• 500 g minced beef
• 2 garlic cloves
• salt and pepper
• e.g. cayenne pepper
• 1 can tomatoes, chopped, approx. 400 g
• 50 g Parmesan
• 1 cup crème fraîche
• 100 g mozzarella, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

2 classics combined

Pre-cook the lasagna sheets and then halve them. Wash the peppers, cut off one of the tops, remove the seeds, and set the lids aside. Brown the minced meat with the finely chopped garlic. Season with salt, pepper, and, if desired, a little more cayenne pepper. Add the tomatoes and stir to combine. Add the Parmesan and crème fraîche and stir everything well until you have a nice sauce. Fill each pepper with about 1 tablespoon of sauce, place half a lasagna sheet on top, and alternate layers until the peppers are filled. Then sprinkle with grated mozzarella. Place the lids on top and place the finished peppers in a baking dish. Bake in an oven preheated to 200°C (top/bottom heat) for about 20-25 minutes on the middle rack. This depends on your oven; 20 minutes was sufficient for me. Note: I had some sauce and lasagna sheets left over because the peppers weren’t that big. I ate it like that the next day, or you could also freeze the sauce.