LIVE
Rating: 4.6 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 stuffed pepper halves
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

303 calories; protein 18.1g; carbohydrates 19.6g; fat 17.3g; cholesterol 61.2mg; sodium 964.4mg. Full Nutrition
Advertisement

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2019
great flavor s. even GF if made without pasta. Read More
(1)
15 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/21/2019
great flavor s. even GF if made without pasta. Read More
(1)
Rating: 5 stars
06/08/2019
Great flavor and easy! Watching my carbs so I left out the lasagna noodle. Read More
Rating: 5 stars
01/30/2019
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 layers. I'm a lazy cook but this was well worth the effort. Read More
Advertisement
Rating: 4 stars
01/30/2019
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. Read More
Rating: 5 stars
01/16/2019
This dish is very good and filling. Quick and easy to make. Read More
Rating: 5 stars
02/06/2019
Just the right size for two of us. Only had enough meat for 3 peppers but I had large peppers. Will definitely make again Read More
Advertisement
Rating: 5 stars
02/09/2019
So good almost got the kids to eat a pepper. Read More
Rating: 5 stars
07/20/2019
Wow just wow. This was an easily prepared meal and the peppers just made the lasagne taste oh so much better. Read More
Rating: 5 stars
02/03/2019
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 ground beef or chicken and adjust the spices to fit the situation. Read More