Lasagna Stuffed Peppers are full of rich Italian flavors, such as lean ground beef seasoned with fresh oregano and basil and sauteed in a marinara sauce. And layered with a mixture of ricotta, parmesan, and mozzarella cheese, all packed in sweet and colorful bell pepper.
LASAGNA STUFFED PEPPERS
Two classic hearty dishes come together to make a comforting meal. With just 20 minutes of prep work, you can sit back and relax as these stuffed peppers bake.
Any time I can make a dish that takes little time or no time at all to make, I am thrilled. That's how I feel about these Lasagna Stuffed Peppers.
Everything is cooked and then assembled just before going into the oven. The marinara meat sauce can be made the day before.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR BAKED LASAGNA PEPPERS
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Baked Lasagna Stuffed Peppers and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
WHAT YOU WILL NEED TO MAKE LASAGNA STUFFED PEPPERS
9" x 13" baking dish (or a 10" round baking dish)
Tricolor color bell peppers
Small onion
Garlic pods
Avocado oil
Lean ground beef
Fresh parsley
Fresh basil
Dried oregano
Crushed red pepper flakes
Marinara sauce
Ricotta cheese
Parmesan
Whole egg
Mazzarella cheese
Salt and pepper
HOW TO MAKE LASAGNA STUFFED BELL PEPPERS
Preheat the oven to 400 degrees F. Cut the tops of the pepper off (save for filling) and core and remove the seeds and membrane from the inside of the peppers.
Rinse peppers with water and place upright in a 9" x 13" shallow baking dish sprayed with a nonstick cooking spray. Generously salt and pepper the inside of the peppers.
Pour 1 cup of water into the bottom around the peppers. Bake for 15 minutes.
While the peppers are cooking in the oven, start cooking the meat sauce.
Bring avocado oil to medium heat in a large skillet. Chop the tops of the peppers, set aside, and add avocado oil to the heat. Add the chopped onions and garlic. Add the lean ground meat and saute. Cook for 5 minutes.
Add the seasonings, red pepper flakes, and two tablespoons of parsley, oregano, basil, salt, and pepper. Add the marinara sauce and cook for another 5 minutes.
Mix ricotta, parmesan, egg, and 3 tablespoons of parsley in a small bowl.
As soon as the peppers have been cooked for 15 minutes, remove them from the oven and reduce the oven temperature to 375 degrees F.
Layer 2-3 tablespoons of the meat mixture on the bottom of each 6 pepper. Add 2-3 tablespoons of the ricotta mixture on top of the meat sauce. Add another layer of the meat sauce.
Cover the pepper with foil and bake for 20 minutes.
Remove the foil and top each pepper with the mozzarella cheese. Bake uncovered for 5-10 minutes or until the cheese is bubbly. Garnish with the remainder of the chopped parsley.
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