If you’re after comfort food with a twist, let me introduce you to Lasagna Stuffed Peppers. Imagine all the rich, melty layers of classic lasagna—savory beef or sausage, creamy ricotta, and gooey mozzarella—packed inside sweet, tender bell pepper boats. It’s everything you love about Italian-American cooking made extra wholesome, easy, and gluten-free!
Ingredients You’ll Need
The best part about this recipe is just how simple but essential each ingredient is. Every item here brings something special: the peppers provide a brilliant edible bowl, the meat packs in flavor, and the cheeses and sauce melt together in pure comfort.
- Bell peppers (4 large, halved and seeded): Choose any color! They become sweet and wonderfully tender after roasting.
- Ground beef or Italian sausage (1 pound): Adds hearty flavor and satisfying protein. Swap for turkey or plant-based sausage for a lighter spin.
- Ricotta cheese (1 cup): Gives these Lasagna Stuffed Peppers their signature creamy filling.
- Marinara sauce (1½ cups, divided): Brings moisture, tang, and classic Italian flavor—try using your favorite high-quality jarred sauce or homemade.
- Italian seasoning (1 teaspoon): Infuses the filling with a herby, aromatic note.
- Garlic powder (½ teaspoon): Adds that irresistible savory boost without fuss.
- Salt (¼ teaspoon): Enhances every other flavor in the filling.
- Black pepper (¼ teaspoon): A subtle kick rounds out the richness.
- Mozzarella cheese (1 cup shredded): That dreamy, melty finish on top—don’t skimp!
- Parmesan cheese (¼ cup grated): Gives sharp, nutty depth and perfect golden browning.
- Olive oil (1 tablespoon): Helps soften the peppers and adds a hint of fruity flavor.
How to Make Lasagna Stuffed Peppers
Step 1: Prep and Roast the Peppers
Start by preheating your oven to 375°F (190°C). Cut your bell peppers in half from top to bottom, remove any seeds and membranes, then arrange them cut-side up in a baking dish. Drizzle with olive oil for just a hint of richness, and pop them into the oven for 10 minutes—this just softens them up, so they’re ready to cradle all the lasagna goodness.
Step 2: Cook the Meat Filling
While the peppers roast, heat a skillet over medium and brown your ground beef or sausage thoroughly. Be sure to break it up as it cooks to get fine, juicy crumbles. Drain excess grease, then stir in a cup of marinara sauce, Italian seasoning, garlic powder, salt, and black pepper. Let it simmer gently for about 5 minutes, soaking up all those flavors.
Step 3: Prepare the Ricotta Mixture
In a small bowl, blend together the ricotta cheese with a couple tablespoons of Parmesan. This adds both creaminess and a touch of punchy flavor to the filling—your Lasagna Stuffed Peppers will thank you.
Step 4: Assemble the Peppers
This is the fun part. Spoon a generous layer of your savory meat mixture into each pepper half. Add a dollop of that ricotta-Parmesan blend on top, then layer on a bit more meat sauce for extra sauciness. Pour the remaining half cup of marinara evenly over everything, then finish with a shower of mozzarella and the rest of your Parmesan.
Step 5: Bake to Perfection
Cover the baking dish loosely with foil—this keeps everything moist while the cheese melts. Bake for 25 minutes, then remove the foil and let them go another 10 minutes until the tops are bubbly and lightly golden. Let your Lasagna Stuffed Peppers cool for a few minutes before serving so the flavors meld perfectly.
How to Serve Lasagna Stuffed Peppers
Garnishes
Finish your Lasagna Stuffed Peppers with a handful of fresh basil or parsley for a pop of color and herbal spark. If you like things extra cheesy, a last-minute grating of Parmesan as they come out of the oven is always a hit.
Side Dishes
Serve these alongside crisp garlic bread for mopping up any saucy bits, or pair with a simple mixed green salad tossed in zesty vinaigrette. Both bring a little crunch and brightness to every hearty bite.
Creative Ways to Present
You can serve each pepper half as an individual portion on a plate. For a fun appetizer spin, slice the stuffed peppers into thick rings and arrange them on a platter—it’s a party-ready way to showcase all those mouthwatering layers.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Cover any extra Lasagna Stuffed Peppers and refrigerate for up to 3 days. They actually taste even better the next day as all those layers have melded together.
Freezing
These freeze beautifully before or after baking! Let them cool completely, then wrap well in foil or transfer to an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat Lasagna Stuffed Peppers in a 350°F oven (covered) for 15–20 minutes, or until heated through. You can also microwave individual portions, but oven reheating keeps the peppers and cheese at their best.
FAQs
Can I use different meats for Lasagna Stuffed Peppers?
Absolutely! Ground turkey, chicken, or plant-based sausage all work beautifully if you want a lighter or vegetarian option. Just season to taste as different meats can bring their own unique flavors.
Do I need to pre-cook the peppers?
Pre-cooking (or par-baking) the pepper halves ensures they turn out tender rather than crunchy. Skipping this step could leave you with firmer peppers that don’t soften as nicely under the lasagna layers.
What kind of marinara sauce works best?
A thick, flavorful marinara with robust tomato and garlic notes is perfect for Lasagna Stuffed Peppers. Use your favorite brand or homemade—just make sure it’s not too watery, so the filling stays creamy.
Can these be made ahead?
Definitely! You can assemble the stuffed peppers up to a day in advance, then cover and refrigerate. Just add about 5 extra minutes to the baking time if cooking them straight from the fridge.
Are Lasagna Stuffed Peppers gluten-free?
Yes, they are naturally gluten-free, since there’s no pasta involved. Just double-check your marinara sauce to ensure there are no hidden gluten-based thickeners.
Final Thoughts
If you’re craving the flavors of classic lasagna in a fresher, more colorful package, Lasagna Stuffed Peppers are sure to become a weeknight favorite. Don’t be surprised if they steal the spotlight at your table—so grab a fork, dig in, and enjoy every cheesy, saucy bite!
Print
Lasagna Stuffed Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Enjoy the fusion of Italian flavors with a low-carb twist in these delicious Lasagna Stuffed Peppers. Bell peppers filled with a savory mixture of ground beef or sausage, ricotta cheese, and marinara sauce, topped with melted cheese for a satisfying meal.
Ingredients
Bell Peppers:
- 4 large bell peppers (halved and seeded)
Meat Filling:
- 1 pound ground beef or Italian sausage
- 1 1/2 cups marinara sauce (divided)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Mixture:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Others:
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the peppers: Arrange the halved bell peppers in a baking dish, drizzle with olive oil, and bake for 10 minutes.
- Cook the meat: Brown the ground beef or sausage in a skillet over medium heat. Add 1 cup of marinara sauce, Italian seasoning, garlic powder, salt, and pepper. Simmer for 5 minutes.
- Prepare the cheese mixture: In a bowl, combine ricotta cheese with 2 tablespoons of Parmesan.
- Assemble the peppers: Fill each pepper half with meat sauce, ricotta mixture, more meat sauce, and top with marinara sauce, mozzarella, and Parmesan.
- Bake: Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until bubbly and golden.
- Serve: Let cool slightly before serving.
Notes
- These can be made ahead and refrigerated before baking.
- Use turkey or plant-based meat for a lighter version.
- Serve with garlic bread or a simple salad.
Nutrition
- Serving Size: 2 halves
- Calories: 390
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
Your email address will not be published. Required fields are marked *