Lasagna Stuffed Peppers🤤🫑
Ingredients:
• 6 tricolored bell peppers
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 pound lean ground beef
• ⅓ cup chopped parsley
• 1 teaspoon oregano
• 2 tablespoons chopped fresh basil
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• 1½ cups marinara sauce
• 1 cup ricotta cheese
• ¼ teaspoon nutmeg
• 8 ounces shredded mozzarella cheese
• 1/4 cup parmesan cheese
Instructions:
1. Preheat oven to 400F
2. Cut off tops and remove seeds/core from peppers.
3. Cook the peppers for around 15 minutes
4. While peppers are cooking, add olive oil to medium heat in large sauce pan. saute chopped onions (3-5 minutes) then add garlic and cook for another minute
5. Add ground beef, salt & peppers and red pepper flakes (optional) add oregno basil 2 tbs of parsley and sauce. cook for another 5 minutes
6. In a small bowl combine, ricotta, parmesan, nutmeg and 3tbs of parsley
7. When peppers have cooked for 15 minutes, remove them and reduce oven temp for
375 degrees
8. Layer 2-3 tablespoons of the meat mixture into each pepper. Add the ricotta layer next, then add another layer of meat sauce
9. Cover the baking dish with tin foil and bake at 375 for 20 minutes. Remove foil and top each pepper with mozzarella. Bake uncovered 5-10 more minutes, until mozzarella is melted
10/10 🤤
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One of the things I love about lasagna stuffed peppers is how they combine the best flavors of traditional lasagna with a healthier, low-carb twist. Using colorful bell peppers not only adds vibrant color and crunch but also packs in essential vitamins like vitamin C and antioxidants. I often choose tricolored bell peppers as they brighten the dish visually and bring subtle differences in sweetness. When preparing the filling, sautéing onions and garlic enhances the aroma and flavor, making the meat sauce rich and savory. I find that using lean ground beef keeps the dish high in protein while reducing excess fat, which is great for a balanced diet. Fresh herbs like parsley, oregano, and basil complement the marinara sauce and add a burst of freshness that lifts the entire flavor profile. For the cheese mixture, ricotta mixed with parmesan and a hint of nutmeg creates a creamy and slightly nutty layer that contrasts wonderfully with the meat sauce. Layering the ingredients inside the peppers and topping them with shredded mozzarella ensures a melty cheesy finish that everyone loves. Baking the peppers first softens them just enough so they’re tender but still hold their shape after stuffing. Covering with foil during baking keeps moisture in, which helps the flavors meld together. Removing the foil towards the end allows the mozzarella to brown and bubble to perfection. This recipe also makes meal prepping simple and efficient—making a batch in advance can save time on busy weeknights. Plus, it's an excellent way to enjoy comfort food without overloading on carbs found in traditional lasagna noodles. For those avoiding gluten or seeking lower-carb options, stuffed peppers are a fantastic alternative. Finally, customizing this dish is easy: you can swap ground beef for ground turkey or chicken, or add extra vegetables like mushrooms or spinach for added nutrition. Chili flakes add a nice kick if you enjoy a bit of heat. Overall, lasagna stuffed peppers are a versatile, flavorful, and wholesome meal I highly recommend trying for anyone looking for dinner inspiration that’s both tasty and nourishing.
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