Cheesy Lasagna Stuffed Peppers

Cheesy Lasagna Stuffed Peppers 4 red or orange bell peppers 1/2 lb lean (at least 80%) ground beef 1 cup hot water 1 2/ cups milk 1 box Hamburger Helper four cheese lasagna 1/4 cup shredded Colby-Monterey Jack cheese blend or mozzarella cheese (1 oz) Crushed red pepper flakes, if desired Heat oven to 375°F. Cut tops off peppers; discard tops. Remove seeds and membranes; discard. Place bell peppers on ungreased cookie sheet. In 10-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in hot water, milk, sauce mix and uncooked pasta (from Hamburger Helper box). Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer 6 to 8 minutes, stirring occasionally, until pasta is tender. Remove from heat. Spoon mixture into peppers. Top each with 1 tablespoon cheese. Bake 15 to 20 minutes or until peppers are tender and cheese is melted. Sprinkle with red pepper flakes.