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Stuffed Bell Pepper Lasagna: Delightful 4-Serving Recipe

Stuffed Bell Pepper Lasagna
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This Stuffed Bell Pepper Lasagna recipe offers a delightful, lower-carb twist on a classic. Instead of pasta, you’ll layer a hearty, savory filling inside colorful bell peppers. It’s a comforting and satisfying meal perfect for any night of the week.

Ingredients

Scale
  • 4 large bell peppers (any color), halved lengthwise and seeds removed
  • 1 pound ground beef or turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Place the halved bell peppers cut-side up in a baking dish.
  3. In a large skillet, brown the ground meat with the chopped onion until no pink remains. Drain off any excess fat.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  6. In a medium bowl, combine the ricotta cheese, egg, and Parmesan cheese. Season with salt and pepper.
  7. Spoon the ricotta mixture evenly into the bell pepper halves.
  8. Top the ricotta with the meat sauce, dividing it evenly among the peppers.
  9. Sprinkle the mozzarella cheese over the top of each stuffed pepper.
  10. Pour about 1/2 cup of water into the bottom of the baking dish to help steam the peppers.
  11. Cover the dish with foil and bake for 40 minutes.
  12. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

Notes

  • You can use any color of bell peppers you prefer.
  • For a vegetarian option, omit the meat and use a mixture of sautéed mushrooms, zucchini, and spinach for the filling.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://whiskdaily.com/stuffed-bell-pepper-lasagna/