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Lasagna-Stuffed Peppers

Rated as 4.5 out of 5 Stars
9k

"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 303
Original recipe yields 8 servings (8 stuffed pepper halves)

Directions

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  1. 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.
  2. Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil; place bell pepper halves on top.
  3. Bake in the preheated oven until peppers soften, about 20 minutes.
  4. 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.
  5. Remove peppers from oven and pour off any excess liquid. Leave oven on.
  6. 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.
  7. Bake stuffed peppers in the preheated oven until cheese is browned and bubbly, about 25 minutes.

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.

Nutrition Facts


Per Serving: 303 calories; 17.3 19.6 18.1 61 964 Full nutrition

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Reviews

Read all reviews 9
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great flavor s. even GF if made without pasta.

So good almost got the kids to eat a pepper.

Just the right size for two of us. Only had enough meat for 3 peppers but I had large peppers. Will definitely make again

Delicious! Way more stuffing than the peppers would hold so I also ended up with a mini-lasagna.

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...

It was great! I will definitely be making it again

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...

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.

This dish is very good and filling. Quick and easy to make.