Recipes

Lasagna Stuffed Peppers

All the flavours of lasagna stuffed with tender peppers! Light, healthy and tasty!

Lasagna is one of my favorite children’s dishes with these layers of meat, noodles, tomato sauce, and lots of sticky and fatty melted cheese! Another fun way to enjoy all the flavours of lasagna is to stuff them with peppers! In this dish, peppers, green, yellow, or red, are stuffed with ingredients for lasagna, including beef, white cheese, marinara sauce, mozzarella, and parmesan, before being garnished with even more cheese and baked! The end result is a tender pepper filled with tasty meat and tomato sauce, topped with melted cheese! Yum! These stuffed lasagna peppers are so much easier to prepare than the originals and the peppers are lighter and healthier than the noodles! Although I can’t give up the original, I take advantage of this super tasty alternative from time to time!


ingredients
1 pound extra-lean ground beef
1 small onion, diced
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon fennel seeds, ground
1 cup marinara sauce
1 cup cottage cheese (or ricotta)
1 cup mozzarella, shredded
1/4 cup Parmigiano Reggiano (parmesan cheese), grated
1 teaspoon oregano (or Italian seasoning)
1/2 teaspoon salt
1/2 teaspoon pepper
3 large bell peppers, cut in half, seeds removed
1 cup marinara sauce
1 cup mozzarella, shredded
2 tablespoons basil, torn

directions

Cook the beef and onion in a large pan over medium-high heat, breaking the beef apart as it cooks, before draining off any excess grease.
Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute, before removing from heat.
Mix the beef and onions, with the marinara sauce, cottage cheese, mozzarella parmesan, oregano, salt, and pepper before stuffing it into the bell peppers.
Spread 1/2 cup marinara sauce over the bottom of a large baking pan, place the stuffed peppers in, and top with the remaining sauce before sprinkling on the mozzarella.
Bake, covered in foil, in a preheated 400F/200C oven until the peppers are tender, about 30 minutes.

Note: Replace some or all of the ground beef with Italian sausage!

Nutrition Facts: Calories 348, Fat 16g (Saturated 8g, Trans 0.2g), Cholesterol 88mg, Sodium 878mg, Carbs 15g (Fiber 3g, Sugars 10g), Protein 33g

Leave a Comment