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
