How to Make Lasagna-Stuffed Peppers - A Step-by-Step Guide

Lasagna-stuffed peppers are a delicious and creative twist on traditional lasagna. These stuffed peppers take all the flavors of a classic lasagna and stuff them into a colorful and nutritious bell pepper. This recipe is a great way to enjoy the flavors of lasagna without the heaviness of pasta, making it a lighter and healthier alternative for a comforting dinner or a weekend family meal.

These lasagna-stuffed peppers are filled with a rich mixture of ground beef, marinara sauce, ric...

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Ingredients

  • 4 lasagna noodles
  • 4 large green bell peppers, halved and seeds and veins removed
  • 19 ounces mild Italian sausage (such as Johnsonville®)
  • 1 small onion, chopped
  • 1 (15 ounce) can tomato sauce
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • ½ cup ricotta cheese
  • 1 egg
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1 cup shredded mozzarella cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 stuffed pepper halves

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cut each noodle into 4 equal pieces.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil; place bell pepper halves on top.
  • Bake in the preheated oven until peppers soften, about 20 minutes.
  • While peppers bake, heat a large skillet over medium-high heat. Cook sausage and onion until browned, about 8 minutes. Add tomato sauce, garlic, and oregano and bring to a simmer. Simmer until thickened, about 5 minutes more.
  • Remove peppers from oven and pour off any excess liquid. Leave oven on.
  • Whisk ricotta cheese, egg, Parmesan cheese, and basil together in a small mixing bowl. Layer each bell pepper half with 2 tablespoons sausage mixture, 1 noodle piece, and 1 tablespoon ricotta mixture. Repeat layers and sprinkle mozzarella cheese on top of each pepper. Place stuffed peppers on the baking sheet.
  • Bake stuffed peppers in the preheated oven until cheese is browned and bubbly, about 25 minutes.
  • Nutrition

    303 cal.

    • Total Fat: 17g
    • Saturated Fat: 7g
    • Cholesterol: 61mg
    • Sodium: 964mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 18g
    • Vitamin C: 71mg
    • Calcium: 201mg
    • Iron: 2mg
    • Potassium: 540mg