Lasagna Stuffed Peppers

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• Preheat oven to 350º F

Meat Sauce:

• Preheat skillet over medium-high heat.  Remove Italian sausage from casing add to skillet along with ground beef.  Cook until no longer pink, breaking meat apart with a spoon.  Drain off excess fat and return meat back to skillet.  Reduce heat to medium.
• Add onion and garlic to skillet and cook for 3-4 minutes, until onions are tender.  Add Tuttorosso® Organic Pasta Sauce, fennel seeds, salt, pepper and pepper flakes.  Reduce heat to Low and simmer gently for about 10 minutes.  Remove from heat and set aside.

Cheese Filling:

• Combine egg, ricotta, parmesan and shredded mozzarella cheese, parsley, salt and pepper in a bowl until combined.  Set aside.

• Remove the tops from the bell peppers and remove seeds and ribs from inside.  Make sure you leave the peppers whole so you may stuff.
• Spray the bottom of an 8x8 pan with non-stick spray.  Place peppers in the pan. 
• Begin layering the peppers with lasagna layers, beginning with the meat sauce.  Place 1/4 cup of meat sauce in the bottom of each pepper.  Divide cheese into 4 equal portions, form each portion into a flat disc and place on top of the meat sauce.  Add another 1/4 cup (or more) of the meat sauce to fill each pepper.
• In a separate bowl, combine the bread crumbs, melted butter, parmesan cheese and granulated garlic.  Divide and sprinkle evenly over the tops of each pepper.
• Add 1/4 cup of water the 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.