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My review
Lasagna-Stuffed Peppers
9k
Soup Loving Nicole
"With only half a lasagna noodle per serving, this is sure to satisfy a lasagna craving for those watching their carb intake. Serve with a salad for a complete meal. Leftovers hold up nicely."
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Ingredients
1 h servings 303Original recipe yields 8 servings (8 stuffed pepper halves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cut each noodle into 4 equal pieces.
- Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil; place bell pepper halves on top.
- Bake in the preheated oven until peppers soften, about 20 minutes.
- While peppers bake, heat a large skillet over medium-high heat. Cook sausage and onion until browned, about 8 minutes. Add tomato sauce, garlic, and oregano and bring to a simmer. Simmer until thickened, about 5 minutes more.
- Remove peppers from oven and pour off any excess liquid. Leave oven on.
- Whisk ricotta cheese, egg, Parmesan cheese, and basil together in a small mixing bowl. Layer each bell pepper half with 2 tablespoons sausage mixture, 1 noodle piece, and 1 tablespoon ricotta mixture. Repeat layers and sprinkle mozzarella cheese on top of each pepper. Place stuffed peppers on the baking sheet.
- Bake stuffed peppers in the preheated oven until cheese is browned and bubbly, about 25 minutes.
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Footnotes
- Cook's Note:
- You can use any color bell pepper you prefer. I like to mix it up with red and green for the holidays.
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Reviews
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3/12/2019
Delicious. I used oven ready noodles but soaked them for two minutes in boiling water so I could cut them to fit in the peppers. Also, I always blanch my peppers for 10 minutes before stuffing...
2/6/2019
Just the right size for two of us. Only had enough meat for 3 peppers but I had large peppers. Will definitely make again
2/6/2019
Delicious! Way more stuffing than the peppers would hold so I also ended up with a mini-lasagna.
2/3/2019
Easy to make and absolutely delicious. My husband loved it. I hate leftovers but ate the leftover pepper for dinner the next evening and it was just as good. You could easily make this with grou...
1/30/2019
This was a delicious portion-controlled version of lasagna. The peppers were tender and the filling well-balanced. I added a dollop more ricotta than the recipe required to insure generous lay...
1/30/2019
Italian sausage adds a little kick but i would recommend a dash of red pepper flakes. I also used Red Peppers which give it a sweeter taste. Everyone loved it.