Healthy Lasagna Stuffed Peppers

All the flavors of lasagna minus the noodles! These healthy lasagna stuffed peppers are packed with protein and cheesy goodness.

Low Carb Lasagna Option:

I'm a big fan of lasagna, but it's a tad heavy with all the noodles and cheese! This is my lightened up version. I like to sneak in some veggies too (carrots and spinach!).

Lasagna stuffed peppers are still cheesy with cozy vibes, but light enough for a healthy weekday dinner.

Colored bell peppers taste subtly sweet and create a perfect vehicle for ground beef, marinara, and ricotta cheese.

Key Ingredients:

• Bell peppers - Look for large, firm peppers that stand up and won't fall over. The larger the peppers, the more filling will fit!
• Veggies - Carrots and baby spinach add a boost of nutrients and fiber. Dice the carrots into little pieces so they cook quickly.
• Lean ground beef - I prefer lean ground beef so I don't have to drain any fat. Ground chuck works great too!
• Marinara sauce - Store-bought marinara keeps things simple! I used Rao's homemade marinara sauce.
• Ricotta cheese - For that classic lasagna flavor.
• Cottage cheese - I swapped part of the ricotta with cottage cheese for extra protein!
• Shredded Mozzarella - For that melty, cheesy goodness!

How to Make Lasagna Stuffed Peppers:

Before I start, I preheat my oven and gather all my ingredients. The hardest part is dicing all the veggies and it only takes a few minutes.

Cook the peppers:

I like to cook the peppers before filling them so they're tender and easy to slice.

• Remove the tops: Cut the tops off of the peppers. Remove the stem and bag the extra pieces up. Don't waste them! They make a good snack with ranch.
• Coat with olive oil: I use my hands to rub a little bit of olive oil on the outside and inside of the peppers. Sprinkle with kosher salt.
• Bake: Place the peppers on an aluminum foil lined sheet pan and bake for 15 minutes.

Make the meat sauce:

• Sauté the veggies: Cook the carrots, onion, garlic, and spinach! The extra veggies taste great AND add nutrients like vitamin A and beta-carotene.

• Cook the ground beef: Throw the beef right into the skillet with the veggies. Break it up and sauté until fully cooked.
• Add the marinara sauce: High-quality store-bought marinara keeps this recipe simple but still super tasty!

Assemble & Bake:

• Assemble the peppers: No need for to make it complicated! Just fill the peppers ¾ of the way with meat sauce, then alternate between mozzarella cheese and ricotta.

• Bake: Place the peppers into the oven and bake for 25 minutes. I like to broil the tops at the end for a golden brown top.
• Serve: Serve with a scoop of extra meat sauce on top!

Recipe Tips:

• Look for bell peppers that stand up! Bell pepper's size and shape vary greatly. Look for big, sturdy ones that won't fall over.
• Remove the excess liquid. While the peppers cook, liquid pools at the bottom of each pepper. Dump it out or soak it up with a paper towel. You can leave it there, but it makes the filling runnier.
• Line the small sheet pan with aluminum foil. Mine covered the entire pan which makes cleanup a breeze! I just folded it up at the end and tossed it in the trash. No need to wash the sheet pan.
• You don't have to add the extra veggies. Just omit the carrots and spinach if desired.
• Don't broil the peppers and walk away! It only takes a minute or less. You don't want them to burn!

Storage:

• Store leftover lasagna stuffed bell peppers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a heatproof bowl, turning it over halfway through, until hot throughout.

Can I use ground turkey?

Absolutely! You can swap the ground beef with ground turkey. I recommend 85% lean ground turkey to avoid it tasting dry! Just swap it in for the ground beef and follow the recipe as directed.

Easy Dinner Recipes:

• Juicy 1-Pound Meatloaf Recipe
• Healthy Ground Turkey Quinoa Bowls
• Thai Turkey Lettuce Wraps
• Sweet and Tangy Mustard Chicken Thighs