Hey there friends!
Today I have a recipe for you that is near + dear to my heart + stomach. These Lasagna Stuffed Peppers, adapted from Peace, Love, and Low Carb, are a delicious meal that seem elaborate (you can impress your colleagues for kicks), but they’re really easy to prepare. They are also parent-approved; I made them for my family when I was home this summer, and have since improved them for the Me + Myself portion. Practice makes perfect, eh?
Part of the simplicity of this recipe comes from the fact that there aren’t many ingredients. I should note that these peppers can be vegetarian if you swap out the meat sauce for veggie pasta sauce. I have made both, and personally I prefer the meat sauce, but it is mostly the texture that changes because the vegetarian stuffed peppers are more liquidy. Both types are tasty though!
1 cup of any type of pasta sauce (I like any tomato sauce that involves cheese)
250 g / 0.55 lbs of lean ground beef (I used half of that package)
1 tsp Italian seasoning
2 bell peppers, whichever colours you prefer
1/2 cup of ricotta cheese
1/4 cup Parmesan cheese
Italian seasoning to sprinkle over top
First thing you should do is preheat your oven to 400°F. After that, line a baking sheet with aluminum foil. (If the peppers overflow, it’s a real challenge to clean, so save yourself the trouble!) Next, prepare the peppers; cut them in half and remove the stem and seeds. Place them on the baking sheet and put them in the oven for 20 minutes to become crispy. Now, I was a little silly and forgot to do that step first, which added to the overall preparation time. I made the meat sauce first instead, but you should do that while the peppers are crisping.
To make the meat sauce, put the ground beef into a pot and cook it until all the pink is gone. Add the cup of pasta sauce, and stir in the Italian seasoning (this is something I added for the first time today; it gave the peppers more flavour). Pretty easy, eh?
After the peppers come out of the oven, they generally have liquid accumulated inside; I’d recommend using tongs to pick them up one by one and dump the liquid out. It ameliorates the texture, as the stuffing is less watery.
Next, put approximately three tablespoons of meat sauce into each pepper. (I usually eyeball it, because how much you add in really depends on the size of the pepper.) I fill the peppers about 1/2 to 3/4 full. Keep in mind you should have meat sauce left over. Next, add 2 tablespoons of ricotta cheese to each, as seen on the right in the first picture below, and add the remaining meat sauce on top of the ricotta. Finally, top that off with the mozzarella and stick the peppers in the oven for 12 minutes.The last step (after 12 minutes baking) is to equally distribute the Parmesan and sprinkle Italian seasoning on top. Return the peppers to the oven for 5 minutes. While this meal doesn’t have much prep work, the cooking time does add up; by this point I just want the peppers to be done because they smell so good!!Tada, they’re done! Enjoy, and let me know what you think of your dinner tonight + your lunch tomorrow!
Want a printable copy of the recipe? Click here: Lasagna Stuffed Peppers Recipe PDF