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Lasagna Stuffed Peppers

4.10 from 21 votes

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A flavorful, healthy twist on lasagna with room for customization!

A healthier and gluten free twist on lasagna! Bell peppers are layered with ricotta cheese mixture, sauce, and zucchini for a tasty lasagna! Easy to customize and perfect for the colder weather in fall and winter. Hearty comfort food. | Three Olives Branch | Lasagna Stuffed Peppers | www.threeolivesbranch.comI 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!

A healthier and gluten free twist on lasagna! Bell peppers are layered with ricotta cheese mixture, sauce, and zucchini for a tasty lasagna! Easy to customize and perfect for the colder weather in fall and winter. Hearty comfort food. | Three Olives Branch | Lasagna Stuffed Peppers | www.threeolivesbranch.comThis 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!

A healthier and gluten free twist on lasagna! Bell peppers are layered with ricotta cheese mixture, sauce, and zucchini for a tasty lasagna! Easy to customize and perfect for the colder weather in fall and winter. Hearty comfort food. | Three Olives Branch | Lasagna Stuffed Peppers | www.threeolivesbranch.comI 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.

A healthier and gluten free twist on lasagna! Bell peppers are layered with ricotta cheese mixture, sauce, and zucchini for a tasty lasagna! Easy to customize and perfect for the colder weather in fall and winter. Hearty comfort food. | Three Olives Branch | Lasagna Stuffed Peppers | www.threeolivesbranch.comYou 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!

A healthier and gluten free twist on lasagna! Bell peppers are layered with ricotta cheese mixture, sauce, and zucchini for a tasty lasagna! Easy to customize and perfect for the colder weather in fall and winter. Hearty comfort food. | Three Olives Branch | Lasagna Stuffed Peppers | www.threeolivesbranch.com

Lasagna Stuffed Peppers

A flavorful, healthy twist on lasagna with room for customization!
4.10 from 21 votes
Print Pin Rate Save Recipe
Course: Main Course
Cuisine: Italian
Keyword: Gluten Free, Keto/Low Carb, Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 632kcal

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.

Notes

If served by themselves, you will want two halves per person.  For a smaller meal or when served with a side, one half per person will work.
Any bell pepper color works.  The sweeter ones (red, orange, yellow) will intensify in sweetness when cooked.  If you do not want sweet, use green peppers.  You can also make the sauce spicy for a sweet-and-spicy effect.
You can use any of your favorite pasta sauces.  Try out my favorite, the Simple Marinara Sauce, or a spicy Arrabbiata!

Nutrition

Calories: 632kcal | Carbohydrates: 22g | Protein: 26g | Fat: 50g | Saturated Fat: 20g | Cholesterol: 131mg | Sodium: 1251mg | Potassium: 638mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5966IU | Vitamin C: 218mg | Calcium: 476mg | Iron: 2mg
By on October 31st, 2016

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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15 thoughts on “Lasagna Stuffed Peppers”

  1. 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. 😉

    Reply
  2. 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!

    Reply
  3. 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?!!?

    Reply
    • 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!

      Reply
  4. 5 stars
    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!

    Reply

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