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!
- 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
- 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.