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Lasagna Stuffed Peppers

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 333 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 3 bell peppers large
  • 1/2 lb lean ground beef
  • 1/2 lb sweet Italian sausage mild
  • 8 oz tomato sauce (1 can)
  • 1 tsp Italian seasoning dried
  • 2 cloves garlic pressed
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 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

    Cup of Yum
  1. In a large skillet, brown the sausage and beef over medium heat, breaking up as you go. 
  2. 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.
  3. To make the ricotta topping, combine the ricotta, parsley, 1/4 cup parmesan, and egg and mix until combined.
  4. 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.
  5. Fill the hollow of each pepper with 1/6th of the meat mixture.
  6. Make a divot in the middle of the meat, and add a generous spoonful of the ricotta. Top each pepper with mozzarella cheese.
  7. 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.
  8. 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

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 (15%) 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

% 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.