If you’re after a comfort food classic with a fresh and colorful twist, you’re going to fall head over heels for Lasagna Stuffed Peppers. This dish takes all the cheesy, saucy love we associate with traditional lasagna and tucks it inside sweet roasted bell peppers for a low-carb, gluten-free meal that manages to be rich, satisfying, and just a little bit playful. Each bite delivers layers of savory meat, creamy ricotta, and bubbling mozzarella, all cradled in tender roasted peppers that soak up every bit of flavor. Whether you’re feeding family or looking to impress friends, Lasagna Stuffed Peppers are irresistibly delicious and surprisingly simple to pull off.
Ingredients You’ll Need
Gathering the right ingredients makes all the difference when it comes to capturing those classic lasagna flavors in a fresh package. Each component plays a key role in the taste, texture, and sheer appeal of your Lasagna Stuffed Peppers—so here’s why every item is worth reaching for.
- Bell peppers: These vibrant vessels hold everything together and sweeten as they roast, balancing the savory filling perfectly.
- Ground beef or Italian sausage: Adds hearty, meaty depth—choose whichever you love (or mix both for extra flavor!).
- Ricotta cheese: Brings creaminess to the filling, making every forkful soft and rich just like classic lasagna layers.
- Marinara sauce: Delivers tomato goodness and moisture, infusing the filling with that essential Italian-American zing.
- Italian seasoning: A fragrant blend that ties the filling together with oregano, basil, and a hint of earthy warmth.
- Garlic powder: Provides an effortless hit of garlic essence, which deepens the overall flavor profile.
- Salt: Enhances every bite and brings all those balanced flavors to life.
- Black pepper: For a gentle kick and that essential bit of heat.
- Shredded mozzarella cheese: The melt factor—mozzarella sits on top and broils to golden, gooey perfection.
- Grated Parmesan cheese: Salty, nutty, and absolutely essential for finishing with real Italian flair.
- Olive oil: Just a drizzle helps soften the peppers and imparts a lovely, subtle richness.
How to Make Lasagna Stuffed Peppers
Step 1: Roast the Peppers
Start by preheating your oven to 375°F (190°C). Arrange your halved and seeded bell peppers in a sturdy baking dish, then give them a little love with a drizzle of olive oil. Pop them into the oven and let them bake for about 10 minutes—this step softens the peppers just enough, so they’re ready to hold all your delicious fillings without collapsing as they finish baking. The gentle pre-roast is what gives Lasagna Stuffed Peppers their perfectly tender bite!
Step 2: Brown the Meat
While the peppers are getting cozy in the oven, grab your favorite skillet. Toss in your ground beef or Italian sausage (feel free to use a mix, too), and cook it over medium heat until it’s browned and crumbly. You’ll want to drain off any extra fat, which keeps the filling from getting greasy and lets those classic lasagna flavors shine front and center.
Step 3: Simmer the Sauce
To your browned meat, stir in 1 cup of marinara sauce, plus the Italian seasoning, garlic powder, salt, and black pepper. Let this mixture simmer gently for about 5 minutes—just long enough for all those Italian herbs and savory notes to meld into the meat. It’ll smell incredible and form the backbone of your Lasagna Stuffed Peppers filling.
Step 4: Mix the Ricotta
In a small bowl, blend your ricotta cheese with 2 tablespoons of the grated Parmesan. This quick stir turns the ricotta into a silky, slightly salty layer that beautifully echoes the indulgence of traditional lasagna, but with way less fuss. Trust me, it’ll be your secret weapon for a creamy mouthfeel.
Step 5: Assemble the Layers
Once your peppers are out of the oven and cool enough to handle, start layering! Spoon a bit of your meat sauce into the bottom of each pepper half. Next, dollop in that luscious ricotta-Parmesan mixture, then finish off with another spoonful of meat sauce. The peppers become edible lasagna boats at this point, ready for the final flourish.
Step 6: Sauce, Cheese, and Bake
Spoon the remaining half-cup of marinara sauce over the tops of your stuffed peppers. Now pile on the shredded mozzarella and sprinkle the rest of your Parmesan over everything. Cover the dish loosely with foil, then bake for 25 minutes to let the cheese melt and the flavors merge. Finally, uncover and give them another 10 minutes until they’re bubbling, golden, and begging you to dig in.
How to Serve Lasagna Stuffed Peppers
Garnishes
A little extra love goes a long way! Scatter some freshly chopped basil or parsley over the top of your Lasagna Stuffed Peppers for bright color and a burst of herby freshness. If you like, a light sprinkle of extra Parmesan just as they come out of the oven adds an extra savory touch. Don’t be afraid to add a pinch of red pepper flakes for gentle heat, either!
Side Dishes
These stuffed peppers shine on their own, but they love friendly company. A classic side of garlicky toasted bread is perfect for scooping up melty cheese and saucy bits. Or go for a crisp green salad—think arugula, spinach, or shaved fennel—to contrast the rich, baked flavors. Roasted vegetables or a zesty Italian slaw keep things light and complete the meal beautifully.
Creative Ways to Present
For a playful presentation, serve each pepper half atop a swirl of extra marinara on individual plates, perhaps nestled alongside a twist of zucchini noodles. If you’re entertaining, try arranging Lasagna Stuffed Peppers on a large platter, alternating pepper colors for a rainbow effect that’s as stunning as it is appetizing. Little ones? Slice peppers into quarters for perfectly kid-sized portions!
Make Ahead and Storage
Storing Leftovers
Leftover Lasagna Stuffed Peppers are like a gift that keeps on giving. Once cooled, store them in an airtight container in the refrigerator for up to three days. The flavors continue to mingle, deepening overnight—making for absolutely crave-worthy leftovers the next day.
Freezing
You can absolutely freeze Lasagna Stuffed Peppers! Simply cool them completely, then wrap each pepper half individually in foil or parchment before placing them into a freezer-safe bag or container. They keep well for up to two months and are perfect to have on hand for future busy nights.
Reheating
To reheat, uncover the peppers and warm them in a 350°F (175°C) oven for about 15 to 20 minutes, or until heated through and cheese is bubbling again. For a quicker option, the microwave works too—just heat on medium in short bursts so the cheese melts evenly and the peppers don’t get soggy.
FAQs
Can I make Lasagna Stuffed Peppers vegetarian?
Absolutely! Swap the beef or sausage for your favorite plant-based ground meat, or use a hearty mix of mushrooms and lentils for tons of savory depth without any meat at all.
How do I keep the peppers from becoming soggy?
Pre-baking the pepper halves for several minutes before stuffing them is the key—this step firms them up and helps evaporate excess moisture so your Lasagna Stuffed Peppers stay beautifully structured.
What’s the best way to assemble these in advance?
Go ahead and follow the recipe right up until baking, then cover and refrigerate your assembled peppers for up to 24 hours. When ready, bake as directed, adding a few extra minutes to ensure they’re piping hot all the way through.
Can I use a different cheese instead of ricotta?
Yes! Cottage cheese is a great stand-in with a slightly lighter texture, or you can try mascarpone for even more richness. Just be sure to top with mozzarella and Parmesan for that classic lasagna flavor.
Are Lasagna Stuffed Peppers good for meal prep?
They’re fantastic for meal prep! Make a batch at the start of the week, and enjoy them for lunches or busy weeknight dinners—they reheat quickly and hold their shape wonderfully.
Final Thoughts
If you love the idea of lasagna but want something a little lighter, brighter, and easier, Lasagna Stuffed Peppers are the answer. They’re packed with all the cozy flavors you crave and make a show-stopping dinner for any night. Give this recipe a go—your taste buds will be back for seconds!
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Lasagna Stuffed Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
These Lasagna Stuffed Peppers are a delicious twist on classic lasagna, with bell peppers filled with a savory meat sauce and creamy ricotta mixture, topped with cheese and baked to perfection.
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
Additional:
1 tablespoon olive oil
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C). Arrange the halved bell peppers in a baking dish and drizzle with olive oil. Bake for 10 minutes to slightly soften.
- Prepare the Meat Filling: In a skillet over medium heat, cook the ground beef or sausage until browned. Drain excess grease. Stir in 1 cup of marinara sauce, Italian seasoning, garlic powder, salt, and pepper. Simmer for 5 minutes, then remove from heat.
- Prepare the Cheese Mixture: In a small bowl, mix the ricotta cheese with 2 tablespoons of Parmesan.
- Fill the Peppers: Spoon a layer of meat sauce into each pepper half, followed by a dollop of ricotta mixture, then top with more meat sauce. Spoon the remaining ½ cup marinara sauce over the stuffed peppers.
- Add Cheese and Bake: Sprinkle with mozzarella and the remaining Parmesan. Cover loosely with foil and bake for 25 minutes. Uncover and bake an additional 10 minutes until bubbly and golden. 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
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