Bell Pepper Lasagna Boats

1. Preheat Oven

Preheat your oven to 400°F. This ensures that it's at the right temperature when you're ready to bake the bell pepper lasagna boats.

2. Cook Ground Beef

In a large skillet over medium heat, cook the ground beef with 0.75 teaspoon of salt and the black pepper for about 10 minutes, until it's nicely browned with no pink remaining. Add the minced garlic and red pepper flakes to the skillet and cook for another minute, allowing the garlic to release its aroma and the red pepper flakes to add a subtle heat.

3. Prepare Spinach and Ricotta Mixture

While the meat is cooking, make sure to squeeze the thawed spinach to remove any excess moisture. In a large bowl, combine the ricotta cheese, drained spinach, grated Parmesan, and the cooked beef mixture. Stir until everything is well blended.

4. Prepare Bell Peppers

Cut the bell peppers in half lengthwise and remove the seeds and ribs. Place the pepper halves in a 9 by 13-inch baking dish and fill each one with the beef and ricotta mixture, mounding it evenly.

5. Make Tomato Sauce

In a medium bowl, mix together the tomato paste, water, garlic powder, and the remaining 0.5 teaspoon of salt to create a simple tomato sauce. Spoon this sauce over the stuffed peppers.

6. Add Mozzarella

Sprinkle the shredded mozzarella on top of the stuffed peppers.

7. Bake

Bake the bell pepper boats in the preheated oven for 30 minutes. This allows the peppers to soften and the filling to meld together.

8. Broil

For a finishing touch, place the dish under the broiler for 1-3 minutes, about 6 inches from the heat source. Look for golden-brown spots on the cheese.

9. Garnish and Serve

Once done, garnish the lasagna boats with chopped fresh basil for a burst of color and freshness.