Skinny Lasagna Stuffed Peppers Recipe Is Full of Italian Flavors (and No Noodles) by Sarah Amona
All the flavors of lasagna are stuffed inside healthy bell peppers. How good does that sound? And while the ingredient list looks long, this lasagna stuffed pepper recipe is easy to make.
The easy lasagna stuffed bell peppers are made with lean ground turkey or ground beef, garlic salt, fresh garlic, onion. canned tomatoes, mushrooms, a bay leaf, fresh parsley, crushed red pepper flakes, basil, garlic powder, dried Italian seasoning, onion powder, ground oregano, tomato paste, green bell peppers, yellow bell peppers, ricotta cheese, shredded mozzarella cheese and Parmesan cheese. I bet you have most of that in your house right now! And notice no lasagna noodles, so it's a low-carb recipe.
Serve this stuffed pepper recipe for dinner or lunch with a salad and a steamed vegetable. The leftovers pack up nicely for lunch the next day.
Cuisine: Italian/American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes
Servings: 8
Ingredients
- 21 ounces lean ground turkey or lean ground beef
- 1/2 teaspoon garlic salt
- 2 cloves garlic, minced
- 2 tablespoons minced onion
- 4 cups canned tomatoes
- 2 cups fresh mushrooms
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon onion powder
- 1 teaspoon ground oregano
- 1 tablespoon tomato paste
- 1 green bell pepper
- 1 red bell pepper
- 2 yellow bell peppers
- 2 cups part-skim ricotta cheese
- 1 cup reduced-fat shredded mozzarella
- 1/2 cup grated Parmesan cheese
Here's how to make it:
- To make the meat sauce, in a large nonstick saucepan over medium-high heat, brown the ground meat with onion, minced garlic and garlic salt. Drain excess grease. To the pan, add tomatoes. Mash the tomatoes into meat until they are crushed and broken up. To the sauce, mix in tomato paste, mushrooms, oregano, basil, parsley, bay leaf, garlic powder, onion powder, sea salt and red pepper flakes. Reduce heat to low and simmer uncovered about 30 minutes.
- To make peppers, preheat oven to 400 degrees F and line a baking sheet with aluminum foil. Slice bell peppers in half lengthwise and remove ribs and seeds. Place pepper halves on baking sheet and bake for 20 minutes. Remove peppers from oven. Fill each pepper with 1/4 cup tomato meat sauce.
- Spoon 2 tablespoons of ricotta cheese on top of the meat sauce in each pepper cup. Pour an additional 1 tablespoon meat sauce on top of the ricotta cheese. Top each pepper with 2 tablespoons mozzarella cheese. Bake for 12 minutes.
- Remove peppers from oven. Top each pepper with 1 tablespoons Parmesan cheese and a sprinkle of Italian seasoning. Bake 5 additional minutes.
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