Every now and then, a dish comes along that’s like a cozy hug from your favorite sweater—enter these beef lasagna stuffed peppers. Imagine the comfort of classic lasagna, but in a playful, peppery package that’s easy to share (or not—no judgment here). It’s like they took the big screen’s summer blockbusters and shrank them down to pocket-sized thrillers—compact, bursting with flavor, and just a little bit cheeky.
Steps
- Preheat the oven to 400°F. Prepare the bell peppers by cutting off the tops and removing the seeds and core. Trim the bottom slightly to create a flat base, ensuring you don’t cut too much to prevent sauce leakage.
- Arrange the peppers upright in a greased 9×13 baking dish and roast them in the oven for about 15 minutes until they are slightly tender. After roasting, reduce the oven temperature to 375°F.
- In a large pan, heat olive oil over medium heat and sauté chopped onions for 3-5 minutes. Add minced garlic and cook for another minute, then add ground beef, season with salt, pepper, and optional red pepper flakes, and cook until browned.
- Stir in oregano, basil, 2 tablespoons of parsley, and marinara sauce. Simmer the mixture for about 5 minutes, allowing the flavors to meld together.
- In a separate bowl, combine ricotta cheese, grated Parmesan, nutmeg, and 3 tablespoons of parsley to create the ricotta mixture.
- Begin assembling the stuffed peppers by layering 2-3 tablespoons of the meat mixture into the bottom of each pepper. Follow with a layer of the ricotta mixture, evenly distributed among all peppers.
- Add another layer of the meat sauce on top of the ricotta. Cover the baking dish with aluminum foil and bake in the oven at 375°F for 20 minutes.
- Remove the foil, sprinkle shredded mozzarella cheese over each pepper, and bake uncovered for an additional 5-10 minutes until the cheese is melted and bubbly.
- Garnish the finished peppers with the remaining chopped parsley and serve while hot. Enjoy your delicious, low-carb lasagna stuffed peppers!
Ingredients
- 6 bell peppers (red, yellow, and orange)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 pound lean ground beef
- ? cup parsley, chopped
- 1 teaspoon oregano
- 2 tablespoons fresh basil, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 1½ cups marinara sauce
- 1 cup ricotta cheese
- ¼ teaspoon nutmeg
- 8 ounces mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
Nutritional Values
Calories: 2460 | Total Fat: 138g | Saturated Fat: 66g | Unsaturated Fat: N/A | Cholesterol: 606mg | Sodium: 5430mg | Carbohydrates: 90g | Fiber: 18g | Sugar: 48g | Protein: 198g
FAQ
- Can I use different types of peppers for this recipe?
- Yes, you can substitute different types of bell peppers, such as green ones, in this recipe. However, the red, yellow, and orange peppers tend to be sweeter, adding a unique flavor to the dish.
- Is this recipe suitable for meal prep and freezing?
- Absolutely, these stuffed peppers can be prepared in advance and frozen. Simply make a double batch and freeze some for an easy meal option on busy nights.
- What can I serve with these stuffed peppers?
- These peppers are a complete meal on their own, but if you’re looking to add a side dish, consider pairing them with Parmesan Broccoli, Asiago Cheese Brussels Sprouts, or Roasted Buffalo Cauliflower with Blue Cheese Sauce.
- Can I use jarred marinara sauce?
- Yes, jarred marinara sauce works well in this recipe. To keep it low-carb, look for a brand with minimal sugar content.
- How long do these peppers take to cook?
- From start to finish, the recipe takes about 45 minutes, including the time for prepping, baking the peppers, and melting the cheese.
Tips
- Choose the Right Marinara: Opt for a jarred marinara sauce with the lowest sugar content to maintain the recipe’s low-carb profile.
- Pre-Cook for Efficiency: Pre-baking the peppers before adding the filling reduces the overall cooking time, helping you get dinner on the table faster.
- Sweet Pepper Preference: While green peppers can be used, red, yellow, and orange peppers offer a sweeter taste that complements the lasagna flavors better.
- Cost-Effective Shopping: Purchase bell peppers in bulk from stores like Costco, BJ’s, or Sam’s Club to save money, especially if you’re making a double batch for freezing.
Equipment
- 9×13 Baking Dish
- Large Saucepan
- Tin Foil (Aluminum Foil)
- Cooking Spray
