Lasagna Stuffed Peppers
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
40 mins
-
Total Time
30 mins
-
Servings
6
-
Calories
333 kcal
-
Course
Main Course
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Cuisine
Italian
Lasagna Stuffed Peppers
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These Lasagna Stuffed Peppers are filled with all of the flavors of Lasagna, but made in a fraction of the time as the traditional dish.
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Ingredients
- 3 bell pepper large
- 1/2 lb ground beef lean
- 1/2 lb Italian sausage mild, sweet
- 8 oz tomato sauce (1 can)
- 1 tsp Italian seasoning dried
- 2 cloves garlic pressed
- 1/4 tsp salt
- 1/4 tsp black pepper ground
- 8 oz ricotta cheese
- 1 egg large
- 1/4 cup Parmesan Cheese freshly grated
- 1 tbsp parsley fresh, finely chopped
- 1/2 cup mozzarella cheese grated
- 1 cup chicken broth
Instructions
- In a large skillet, brown the sausage and beef over medium heat, breaking up as you go.
- Once the meat is no longer pink, drain the grease and return the meat to the skillet. Add the tomato sauce, Italian seasoning, salt, pepper, and garlic. Then cook over medium heat, stirring regularly for 3-5 minutes.
- To make the ricotta topping, combine the ricotta, parsley, 1/4 cup parmesan, and egg and mix until combined.
- Cut the bell peppers in half, remove the stem, ribs and seeds and rinse them off. Place them cut side up, in a large casserole dish.
- Fill the hollow of each pepper with 1/6th of the meat mixture.
- Make a divot in the middle of the meat, and add a generous spoonful of the ricotta. Top each pepper with mozzarella cheese.
- Pour 1 cup of chicken broth into the bottom of the dish. Cover with aluminum foil and bake at 350˚F for 30-40 minutes or until the peppers are tender. Optional: At the end, turn the oven to broil for 1-3 additional minutes to brown the cheese on top.
- Remove from oven and garnish with parsley if desired. To serve remove peppers from the broth and serve with rice, pasta, cauliflower, or zoodles. Enjoy!
Notes
- Package in an airtight container and place in the:
- Refrigerator for 3-4 days
- Freezer for up to a month
- Prepare peppers through topping with cheese (step 6).
- Place the peppers in a freezer bag, or air tight container.
- Freeze.
- Once ready to cook, thaw completely.
- Place peppers in a baking dish and add 1 cup of broth to the dish. (continue at step 7)
- Bake at 350˚F for 30-40 minutes.
- Let peppers cool completely.
- Package them in an air tight container or zip top bag.
- Freeze.
- When ready to reheat, remove from freezer and reheat in microwave or oven.
Nutrition Information
Show Details
Serving
1stuffed pepper
Calories
333kcal
(17%)
Carbohydrates
8g
(3%)
Protein
23g
(46%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Cholesterol
108mg
(36%)
Sodium
780mg
(33%)
Potassium
533mg
(11%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
2385IU
(48%)
Vitamin C
80.9mg
(90%)
Calcium
205mg
(21%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1stuffed pepper | |
| Calories | 333kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 23g | 46% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 780mg | 33% |
| Potassium | 533mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2385IU | 48% |
| Vitamin C | 80.9mg | 90% |
| Calcium | 205mg | 21% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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