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lasagna stuffed peppers on a plate.

Lasagna Stuffed Peppers

Carolyn
All the flavors of lasagna minus the noodles! These healthy lasagna stuffed peppers are packed with protein and cheesy goodness.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 325 kcal

Equipment

  • quarter sheet pan

Ingredients
  

  • 1 tablespoon olive oil
  • 6 large bell peppers red, orange, and yellow, see note
  • ¾ cup small diced carrots (3 small carrots)
  • ¾ cup small diced onion (½ sweet onion)
  • 2 garlic cloves, minced
  • 2 cups loosely packed baby spinach
  • 1 pound lean ground beef
  • 2 cups marinara sauce
  • ⅔ cup ricotta cheese
  • ½ cup cottage cheese
  • 1 large egg
  • ¼ teaspoon Italian seasoning
  • 1 cup shredded mozzarella
  • shredded parmesan
  • kosher salt

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit. Line a quarter sheet pan with aluminum foil. Set aside.
  • Cut the tops off of the bell peppers. Remove the stem and place them in a zip-top bag. Refrigerate for another use.
  • Use clean hands to carefully remove the seeds and ribs from the bell peppers. Coat each pepper with a little bit of olive oil and sprinkle with kosher salt.
  • Arrange the bell peppers on the sheet pan. Cook for 15 minutes. Drain any liquid from the bottom of the peppers.
  • Meanwhile, make the meat sauce. In a large nonstick skillet over medium-high heat, add the olive oil. Sauté the diced carrot for 3 minutes or so, then add the onion and garlic. Sauté for another minute. Add the spinach and stir, cook until wilted.
  • Add the ground beef to the skillet and cook until browned and fully cooked. Stir in the marinara sauce. Reduce the heat to low.
  • In a medium bowl, combine the ricotta cheese, cottage cheese, egg, and Italian seasoning. Whisk to combine.
  • Fill each bell pepper ¾ of the way full with meat sauce. Top each with a generous sprinkle of mozzarella cheese. Evenly divide the ricotta mixture between the bell peppers.
  • Top each bell pepper with more mozzarella and a sprinkle of parmesan.
  • Bake for 25 minutes. Once the time is up, change the oven setting to broil and watch the peppers. Once the tops turn golden brown, remove them from the oven. This shouldn't take long!
  • Serve the peppers with a spoonful of meat sauce and a sprinkle of kosher salt.

Notes

Note: Look for peppers that are sturdy, large, and stand up on their own. Small peppers are harder to fill and wobbly peppers will fall over in the oven.

Nutrition

Calories: 325kcalCarbohydrates: 18gProtein: 29gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 106mgSodium: 667mgPotassium: 968mgFiber: 5gSugar: 10gVitamin A: 8005IUVitamin C: 164mgCalcium: 219mgIron: 4mg
Keyword lasagna stuffed peppers
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