2026 is here—a time to set new goals and new priorities. If you’re like most people, you’re wanting to start off the new year eating cleaner and healthier, cutting your caloric intake. This recipe can help with that goal—it’s a deconstructed version of a well-known favorite that contains healthy vegetables.
Un-Stuffed Bell Pepper Lasagna
Ingredients:
1 lb ground beef
1 ½ cups rice (make it even healthier by using brown rice!)
2 bags of mini sweet bell peppers
1 cup onion, thinly diced (optional)
1 can diced tomatoes
1 tablespoon minced garlic
1 tablespoon tomato paste
¾ cup chicken broth
16 ounces Monterey Jack cheese, grated
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon Italian seasoning
Pinch of red pepper flakes
Steps:
1. Brown the ground beef with the onions and garlic.
2. Cook the rice according to package directions.
3. Once the meat is browned and drained, add the following: tomato paste, diced tomatoes, chicken broth, and all the seasonings (add more seasonings if you
desire!) Let simmer for five minutes, then add the rice. Stir completely and take off
the heat.
4. Wash the mini bell peppers; cut off the tops. Clean out any additional seeds, then
slice once lengthwise. In a saucepan, sauté them in oil for no more than two minutes
to soften. You don’t want to fully cook them.
5. In a 9×13 casserole dish, pour half of the meat/rice mixture; spread evenly. Then add a layer of the mini bell peppers, ending with a layer of grated Monterey Jack. Repeat the process so there are two layers of each. Sprinkle the top with more Italian
seasoning and salt and pepper.
6. Cover with foil (spray your foil with cooking spray so the cheese doesn’t stick!). Bake 25 minutes at 350 degrees. Remove the foil and cook an additional 5 minutes.
Enjoy, and Happy 2026!
