Lasagna Stuffed Peppers
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 15 mins
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Servings
8 servings (2 pepper halves per serving)
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Calories
503 kcal
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Course
Dinner
Lasagna Stuffed Peppers
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I'm shaking up the traditional lasagna package with these cheesy baked bell peppers. This dish is hearty, pretty, and so fun to serve!
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Ingredients
- 8 large bell peppers sliced in half through the stem, seeds and ribs removed
- 6 oz. mafalda pasta small lasagna noodles
- 16 oz. mild Italian sausage
- 1 small onion diced
- 2 large garlic cloves minced
- 2 c. your favorite marinara sauce I recommend Trader Joe's Arrabiata Sauce, which has a little kick to it
- 1 tsp. dried Italian herb mix
- ¼ tsp. black pepper divided
- 12 oz. shredded Mozzarella cheese divided
- 8 oz. ricotta cheese
- ½ c. grated Parmesan cheese
- ½ tsp. kosher salt
- 1 to 2 oz. Parmesan cheese wedge
- chopped fresh parsley
Instructions
- Preheat oven to 350° F.
- Place halved peppers on a large rimmed pan, cut side up. Roast for 30 minutes, or just until nicely softened. Remove from oven. Leave oven at 350° F.
- While peppers are roasting, cook mafalda pasta in salted water to just al dente. Drain and set aside.
- Also, heat a large skillet over medium heat. Add sausage and let it brown, breaking it up into bite-size pieces with a spatula. When sausage is about half-way browned, add onion and garlic. Once sausage is browned and onion is softened, drain any excess oil from pan. Stir in marinara sauce, Italian herb mix, and 1/8 teaspoon of the black pepper. Fold in cooked pasta. Once thoroughly heated, turn off heat.
- In a small bowl, combine ricotta cheese, grated Parmesan, kosher salt, and remaining 1/8 teaspoon black pepper.
- Divide ricotta cheese mixture evenly into the bottoms of each of the roasted pepper halves, spreading just a bit. Top ricotta mixture with a layer of pasta/marinara mixture. Aim to use about half of the mixture, snuggling it into the nooks and crannies of the peppers. Then divide 4 ounces of the shredded mozzarella cheese over the top of the pasta/marinara mixture. Divide remaining pasta/marina mixture over the mozzarella cheese. Top with remaining 2 cups of mozzarella, dividing evenly among all the pepper halves. Tent very loosely with a large piece of foil, taking care to not let the foil touch the cheese - this will help any exposed noodles to not get hard and crunchy. Bake for 20 minutes. Remove foil and place baking sheet about 8" under broiler and broil until cheese is bubbly and golden and a bit blistered. Remove peppers from oven and let rest 5 minutes before serving. With a zester/grater, grate fresh Parmesan cheese over the top and sprinkle with chopped fresh parsley, if desired.
Equipments used:
Notes
- from a farmgirl's dabbles
Nutrition Information
Show Details
Serving
1
Calories
503kcal
(25%)
Carbohydrates
23g
(8%)
Protein
31g
(62%)
Fat
32g
(49%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
17g
Cholesterol
86mg
(29%)
Sodium
1410mg
(59%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 8servings (2 pepper halves per serving)
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 503kcal | 25% |
| Carbohydrates | 23g | 8% |
| Protein | 31g | 62% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 17g | 100% |
| Cholesterol | 86mg | 29% |
| Sodium | 1410mg | 59% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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