Lasagna Stuffed Peppers

• Preheat oven to 350º F

Meat Sauce:

• Remove Italian sausage from casing. Combine with ground beef in skillet.  Cook over medium-high heat, breaking meat apart with a spoon. Cook until no longer pink.  Drain off excess fat and return to skillet.  Add onion and garlic to skillet and cook over medium heat for 3-4 minutes, until onions are tender.  Using a blender, blend the Tuttorosso® Diced Tomatoes to a course puree.  Add the puree, fennel seeds, 3/4 teaspoon salt, 1/4 teaspoon pepper and crushed red pepper flakes to the skillet.  Reduce heat to low and simmer gently for about 10 minutes.  Remove from heat and reserve.

Cheese Filling:

• Combine egg, ricotta, 2 tablespoons parmesan and shredded mozzarella cheese, dry parsley flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper in a bowl until combined. Reserve.
• Remove the tops of 4 equally sized bell peppers, remove seeds and ribs from inside. 
• Spray the bottom of an 8x8 pan with non-stick spray.  Place peppers in the pan. Starting with the meat sauce, place 1/4 cup in the bottom of each pepper and spread evenly.  Divide cheese filling into 4 equal portions and spoon on top of the meat sauce layer.  Add another 1/4 cup (or more) of the meat sauce to fill each pepper cup.
• In a separate bowl, combine the bread crumbs, salt, melted butter, 2 tablespoons parmesan cheese and granulated garlic.  Divide and sprinkle evenly over the top of each pepper.
• Add 1/4 cup of water to the baking dish and cover loosely with foil.  Bake for 45 minutes.  Remove from oven, remove foil and bake an additional 10-15 minutes until bread crumbs are brown.