Entree Featured Recipes

Lasagna Stuffed Peppers

I LOVE lasagna, but I’m always looking for ways to make it for just a few of us. I don’t always want a giant pan to feed 12! Enter Lasagna Stuffed Peppers… I combined one favorite with another favorite for a super fun and yummy dish.

 

Lasagna Stuffed Peppers

 

Lasagna Stuffed Peppers

 

Lasagna Stuffed Peppers

 

Ingredients:

  • 4-5 Large Bell Peppers
  • 4 Lasagna Noodles
  • ½ Pound Lean Hamburger
  • ½ Pound Italian Sausage
  • 3 Cloves Garlic Minced
  • 1 Small Onion Diced
  • 1 Medium Tomato Diced
  • 12 Ounces Tomato Sauce
  • 2 Tablespoons Ground Basil
  • ½ Cup Shredded Parmesan
  • 10 Ounces Ricotta Cheese
  • 1 Small Egg
  • 1 Cup Shredded Mozzarella
  • Salt and Pepper

 

Directions:

Preheat oven to 350 degrees. Begin by slicing the tops of your peppers off and cleaning out the insides. Place in a pan (any will work) and bake at 350 degrees for about 15-20 minutes. This will soften the pepper.

In a bowl, combine your parmesan, basil, egg, and ricotta. Mix well. Set aside.

 

Lasagna Stuffed Peppers

Lasagna Stuffed Peppers

 

In a pot of boiling water, place your lasagna noodles and let them boil until cooked through. Remove from heat and drain.

 

Lasagna Stuffed Peppers

 

In a frying pan, with a little butter or oil, place your onion and garlic and cook until soft.

 

Lasagna Stuffed Peppers

 

To the pan, add your hamburger, sausage, and salt and pepper. Cook until meat is no longer pink. Drain.

To the frying pan, add your tomato sauce and diced tomato and allow to simmer for about 10 minutes on low heat.

 

Lasagna Stuffed Peppers

 

Make sure your peppers are free from condensation before slicing your lasagna noodles into fourths and place one piece in the bottom of each pepper.

Spoon around 2 spoonfuls of meat sauce on top of the noodle and cover meat sauce with another piece of noodle.

 

Lasagna Stuffed Peppers

 

Top that layer of noodle with the ricotta mixture (two spoonfuls), then cover with a noodle. Repeat until you’ve reached the top of the pepper. Do this for each pepper.

 

Lasagna Stuffed Peppers

 

Place peppers back in pan and cover top of peppers with shredded mozzarella.

 

Lasagna Stuffed Peppers

 

Bake at 350 degree for about 15-20 minutes or until cheese is fully melted.

 

Lasagna Stuffed Peppers

 

 

Lasagna Stuffed Peppers
Serves 4
A fun twist on a classic recipe!
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Prep Time
20 min
Cook Time
20 hr
Total Time
40 min
Prep Time
20 min
Cook Time
20 hr
Total Time
40 min
877 calories
70 g
179 g
45 g
49 g
21 g
618 g
922 g
7 g
0 g
21 g
Nutrition Facts
Serving Size
618g
Servings
4
Amount Per Serving
Calories 877
Calories from Fat 404
% Daily Value *
Total Fat 45g
70%
Saturated Fat 21g
105%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 179mg
60%
Sodium 922mg
38%
Total Carbohydrates 70g
23%
Dietary Fiber 7g
27%
Sugars 7g
Protein 49g
Vitamin A
34%
Vitamin C
662%
Calcium
55%
Iron
39%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4-5 Large Bell Peppers
  2. 4 Lasagna Noodles
  3. ½ Pound Lean Hamburger
  4. ½ Pound Italian Sausage
  5. 3 Cloves Garlic Minced
  6. 1 Small Onion Diced
  7. 1 Medium Tomato Diced
  8. 12 Ounces Tomato Sauce
  9. 2 Tablespoons Ground Basil
  10. ½ Cup Shredded Parmesan
  11. 10 Ounces Ricotta Cheese
  12. 1 Small Egg
  13. 1 Cup Shredded Mozzarella
  14. Salt and Pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Begin by slicing the tops of your peppers off and cleaning out the insides.
  3. Place in a pan (any will work) and bake at 350 degrees for about 15-20 minutes. This will soften the pepper.
  4. In a bowl, combine your parmesan, basil, egg, and ricotta. Mix well. Set aside.
  5. In a pot of boiling water, place your lasagna noodles and let them boil until cooked through. Remove from heat and drain.
  6. In a frying pan, with a little butter or oil, place your onion and garlic and cook until soft. To the pan, add your hamburger, sausage, and salt and pepper. Cook until meat is no longer pink. Drain.
  7. To the frying pan, add your tomato sauce and diced tomato and allow to simmer for about 10 minutes on low heat.
  8. Make sure your peppers are free from condensation before slicing your lasagna noodles into fourths and place one piece in the bottom of each pepper.
  9. Spoon around 2 spoonfuls of meat sauce on top of the noodle and cover meat sauce with another piece of noodle.
  10. Top that layer of noodle with the ricotta mixture (two spoonfuls), then cover with a noodle.
  11. Repeat until you’ve reached the top of the pepper.
  12. Do this for each pepper.
  13. Place peppers back in pan and cover top of peppers with shredded mozzarella.
  14. Bake at 350 degree for about 15-20 minutes or until cheese is fully melted.
beta
calories
877
fat
45g
protein
49g
carbs
70g
more
Daily Dish Magazine | Recipes | Travel | Crafts https://www.foodiefriendsfridaydailydish.com/

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About the author

Tracy Iseminger

Tracy is a busy mother and social media junkie. Her adventures in cooking led her to create Daily Dish Magazine. She has a passion for travel and wine. You can find her writing at Back Porch Somm as well. She works with a local digital marketing agency and as a Dental Hygienist, but her favorite thing to do is spend time with her family.

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