My kids and their grandmother (my mom) have something they call “the lasagna club.” The terms of the membership include an unabashed, undying, eager passion for all things lasagna. So you can imagine how excited they were when I introduced lasagna stuffed peppers into their lives. Lasagna in its own single-serving edible vessel? They were positively giddy.
This tried-and-true lasagna stuffed peppers recipe is a family favorite, and it doesn’t take a whole lot of time or effort to prepare. With no noodles to contend with and no carefully spreading of ricotta required, these stuffed peppers can be assembled in 15 minutes—including the time it takes to brown the meat. Add a side salad, and you’ll have a complete meal.
Once you make these simple lasagna stuffed peppers, you’ll understand why my kids love them so much, too.
The filling in this classic version includes ground beef and rice. Replace the ground beef with ground turkey thighs for a lighter option.
I filled these with two layers of ricotta, meat, and sauce before topping them off with mozzarella. But I must note, as I started the second layer, I wasn’t sure it would fit. It did. So feel free to fill them all the way up.
Then they are baked. I tent aluminum foil over them, securing the edges as best I can without letting the top touch the peppers. Then, for the last 10 minutes, I remove the foil to let the cheese finish its melting and browning process.
Lasagna Stuffed Peppers Recipe
Lasagna Stuffed Peppers
My kids and their grandmother (my mom) have something they call “the lasagna club.” The terms of the membership include an unabashed, undying, eager passion for all things…
- olive oil, 1 tablespoon
- small onion: 1, diced
- salt and pepper: to taste
- ground beef: 1 pound
- bell peppers: 5 medium
- part-skim ricotta: 15 ounces
- marinara sauce: 1-1/2 cups
- shredded mozzarella: 1 cup
Step 1: Preheat oven to 375 degrees.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the onion, and season well with salt and pepper. Cook, stirring occasionally, until softened and translucent. Add the ground beef to the skillet, and cook until browned. Drain any excess fat.
Step 3: Cut the tops off the peppers and scoop out the insides. Place in a glass baking dish.
Step 4: Inside the peppers, layer the beef mixture, ricotta, and marinara. Repeat with the same layers. Top with mozzarella cheese. Gently tent aluminum foil to cover the tray.
Step 5: Bake for 25 minutes. Remove the foil and bake for an additional 10 minutes. Let cool slightly before enjoying.
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