Lasagna Stuffed Bell Peppers
Transform your weeknight dinner routine with these irresistible Lasagna Stuffed Bell Peppers—a low-carb twist on classic Italian comfort food! Juicy bell peppers are roasted to tender perfection and brimming with layers of savory ground beef, rich marinara sauce, creamy ricotta, and gooey mozzarella cheese. Seasoned with Italian herbs and topped with bubbling, golden cheese, these stuffed peppers deliver all the indulgent flavors of traditional lasagna without the pasta. Ready in just an hour, this easy, family-friendly recipe is perfect for busy nights or meal prep. Garnish with fresh parsley for a burst of color and serve alongside a crisp salad for a complete dinner that’s as wholesome as it is delicious!
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Recipe Information
Ingredients
- 6 Bell peppers (any color)
- 2 tablespoons Olive oil
- 1 lb Ground beef
- 1 Onion, finely diced
- 3 cloves Garlic, minced
- 2 cups Marinara sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Ricotta cheese
- 0.5 cup Grated parmesan cheese
- 1 Egg
- 2 cups Shredded mozzarella cheese
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the inside and outside of the peppers with 1 tablespoon of olive oil and place them upright in a baking dish. Set aside.
In a large skillet over medium heat, heat the remaining tablespoon of olive oil. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes.
Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
Pour in the marinara sauce, and stir in the Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes, then remove from heat.
In a medium bowl, combine the ricotta cheese, grated parmesan cheese, and egg. Mix until well blended.
To assemble, spoon a small amount of the meat sauce into the bottom of each bell pepper. Add a layer of the ricotta mixture, then a layer of shredded mozzarella. Repeat the layers until the peppers are filled, ending with a generous topping of mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let the stuffed bell peppers cool for 5 minutes before serving.
Garnish with chopped parsley, if desired, and enjoy your lasagna stuffed bell peppers!
Nutrition Facts
Calories |
2987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.1 g | 271% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 848 mg | 283% | |
| Sodium | 5850 mg | 254% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 40.0 g | ||
| Protein | 194.5 g | 389% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3303 mg | 254% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2928 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
