I have a weakness for pasta and all things Italian, so it is nice to lighten things up a bit from time to time. This is especially true in the fall and winter when cooler weather sweeps in. I always crave those comfort foods! These Lasagna Stuffed Peppers are a great way to satisfy that Italian craving, and in a healthier way!
This recipe is gluten free, however you can substitute the zucchini for lasagna noodles, or use them both! The zucchini is not too noticeable amidst the sauce and cheese, so it is a great way to sneak some veggies in. You can also peel the zucchini to get rid of the “green” evidence!
I love how versatile these Lasagna Stuffed Peppers are and you can use any sauce that you like! My favorite is using the Simple Marinara Sauce. Arrabbiata is a great option for those that want it sweet and spicy! The red, orange, and yellow bell peppers add sweetness to the dish. If you want to avoid sweet, use green peppers and/or make the sauce slightly spicy.
You can also add some of your other favorite veggies into the mix and cut back on the cheese. Take what you love and make them your own! Satisfy the meat lovers with a meat sauce or some Italian sausage mixed in. The options are endless!
Lasagna Stuffed Peppers
Ingredients
- 4 large bell peppers any color, see note
- 1 medium zucchini approximately 6 oz
- 1 1/4 cups sauce (any type, see note) (plus more for serving)
- 15 oz ricotta
- 1 large egg
- 1/2 cup freshly grated Parmesan
- 1/2 cup mozarella shredded
- 1/2 Tbsp dried basil
- 1 tsp dried parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Prepare your sauce if necessary.
- Slice the bell peppers in half lengthwise (through the stem and bottom). Remove all seeds and ribs from the peppers. Set aside.
- Slice the zucchini into thin slices, approximately 1/8". Set aside.
- Make the cheese mixture by combining the ricotta, egg, Parmesan, mozzarella, basil, parsley, salt, and black pepper. Mix to combine and set aside.
- Heat the oven to 350F.
- Place the pepper halves on a large baking sheet. In the bottom of each pepper, spread 1/2 Tbsp of the sauce. Then add 1 Tbsp of the cheese mixture and spread out across the pepper. Add zucchini slices on top to cover and trim to fit.
- Repeat with another layer of sauce, cheese, and zucchini.
- Top each pepper with a little more cheese, just to cover, and a drizzle of sauce. If your peppers are already full, you can stop at any layer.
- Sprinkle the tops with some additional mozzarella and Parmesan if you want a crunchy, gooey top.
- Place the peppers in the oven and bake until the cheese is melted and starting to brown, approximately 15-20 minutes. The peppers will just start to soften. If the pepper is getting too soft and you are not getting any color on the cheese, switch to the broil setting in the oven, move the peppers to the top rack, and broil briefly until browned. (Do not use a silicone sheet liner when broiling).
- Remove from oven and let stand a few minutes. Serve warm with salad or pasta if you wish.
I love stuffed peppers, but I’ve never seen them stuffed with lasagna makings. What a completely brilliant idea! This looks SO good, but I love that it’s on the lighter side too. I could definitely go for one of these right now, and it’s 7:30 am. 😉
Wow! This is such a great idea! We love lasagna and we love stuffed peppers so this would be the perfect combination for my family!
What a brilliant idea! I’m now wondering how I didn’t think to stuff my peppers with lasagne before now – both me and Hungry Hubby are big fans of both. I will so be having a go of this!
I just picked up some red peppers this AM. I know what I’m doing with them, now! Thank you.
Ooooh these look SO cheesy, I’m in heaven! Just my kind of dinner 🙂
KIIIIIIMMMMMM!!!!! This looks like such a nice and easy take on the traditional dish. I mean, I’m a carb girl through and through but even I can benefit from a bread break. Stuffing the peppers was super smart and a fun way to get my veggie and cheese cravings fixed at the same time. Did I mention, yum?!!?
Thank you as always, Danielle! I am a pasta LOVER myself, but it is nice to change things up a bit from time to time 🙂 Thanks for stopping by!
Excellent! Better than rice and meat and It’s vegetarian. Will do again.
I am so glad you liked it, Joanne! Thanks for swinging by and letting me know!
My whole family loved these! I omitted the egg and baked them for longer and at a higher temp. We served over pasta with garlic and oil. Yum! I will definitely make these again!
A staple meal for me, delicious!
Very easy to make.. recommendations large bell peppers so you have enough to stuff. Very good over all..
Omg to die for!!
SO good! I also baked it a little longer than called for. Next time I will use more zucchini. I skimped on it the first time.
These were very good! I made them with gluten free penne pasta on the side. Great meatless meal!