Lasagna Stuffed Peppers

4 large green peppers, halved lengthwise and seeded [I used 2 peppers and 2 very lg portabella mushrooms, gills scraped out] 1 pound ground beef 1 clove garlic, minced Salt and pepper, to taste 1/4 teaspoon garlic powder, divided 1/2 pound mushrooms, sliced [I omitted these--didn't have them in the house] 1 cup spaghetti sauce [I used a little more than 1 cup] 15 ounces whole milk ricotta cheese 2 tablespoons parmesan cheese 1 egg 6 ounces mozzarella cheese, shredded 1/4 cup parmesan cheese Place peppers in a large baking pan at least 9x13 inches; sprinkle inside of peppers with salt. Meanwhile brown the ground beef, garlic, mushrooms, salt, pepper and half the garlic powder; drain fat. Stir in spaghetti sauce and adjust seasoning as needed. Combine the ricotta cheese, egg and 2 tablespoons parmesan cheese in a small bowl; season with salt, pepper and remaining garlic powder. Divide ricotta mixture between the pepper halves. Top ricotta mixture with meat sauce; mound the mozzarella cheese over the top of each pepper. Sprinkle with the 1/4 cup parmesan. Bake at 350º for 45 minutes or until cheese is melted and browned.