All of the savory flavors of classic lasagna are packed into a sweet and slightly charred bell pepper to make these Lasagna Stuffed Peppers. This dinner is a guaranteed win for anyone who loves lasagna and can’t get enough of bell peppers.
Lasagna Stuffed Peppers
These pasta stuffed peppers are absolutely delicious. Mafalda noodles are a miniature flat noodle with curvy edges, just like a miniature lasagna noodle, and all the other flavors make it just like the classic comfort food.
This recipe can be made without the pasta for a low-carb option. And, it’s still quite tasty that way, but our preference is to make this with the pasta for a true lasagna taste. The red pepper flakes are optional as well. They don’t add much heat, but they do boost the flavor a good bit.
Can You Freeze Stuffed Peppers?
This recipe takes a little more time than the usual recipe on this site, but the results speak for themselves. It’s well worth the effort.
While most stuffed peppers (made with rice or without a grain at all) can be easily frozen and reheated after they are fully cooked, I handle this particular recipe a little differently due to the pasta.
To prep this as a freezer meal, I double the sauce portion and freeze the extra. When you’re ready to make more stuffed peppers, thaw the sauce while baking the peppers. Then stir in some cooked noodles before filling the peppers and finishing them in the oven.
Italian Stuffed Peppers
The direction for this recipe can seem like a lot, but the truth is that it comes together pretty simply. Just remember to start the peppers first, then the pasta, the ground beef sauce, and last the cheese mix.
The cook times for the various ingredients in these Italian stuffed peppers align so that the pasta will be ready by the time you need it for the sauce, and the peppers will come out of the oven just in time to be filled and topped.
Pasta Stuffed Peppers
You’ll need the following ingredients to make this recipe:
- bell peppers
- ground beef
- pasta (optional, mafalda or other curly pasta recommended)
- salt, pepper, and Italian seasoning
- fresh basil and parsley
- yellow onion and garlic cloves
- crushed tomatoes and tomato sauce
- ricotta, parmesan, and mozzarella cheese
- egg
- red pepper flakes (optional)
Preheat the oven to 350°F. Slice each pepper in half lengthwise and remove the core and seeds.
Put the halves on a large sheet pan, and bake uncovered for 15 minutes, until softened. Drain any water that may accumulate in the peppers.
If using pasta: While the peppers are in the oven, cook the pasta according to package directions, to a slightly chewy “al dente” firmness.
Take care not to overcook the pasta on the stovetop, as it will cook more in the oven. Drain the pasta and rinse with cold water to halt the cooking process.
In a large skillet, cook and crumble the ground beef. Season it with ½ teaspoon salt and ½ teaspoon pepper as it cooks.
Then, add the onion and the garlic when the meat is almost done cooking and stir to combine.
When the meat is no longer pink, add the crushed tomatoes, tomato sauce, Italian seasonings, and remaining salt and pepper.
Simmer for 5-10 minutes, then remove from heat. Taste and adjust salt and pepper as desired.
While the sauce is simmering, combine the ricotta, parmesan, and egg in a small bowl. Stir until combined and then stir in the sliced basil.
Remove the peppers from the oven. Stir the cooked pasta into the sauce and then divide the sauce between the peppers.
Top each sauce filled pepper with a spoonful of the ricotta mixture and then top with Mozzarella cheese.
Bake for another 12-15 minutes, until the cheese has melted. Sprinkle with parsley and let rest for at least 10 minutes before serving.
Easy Stuffed Bell Peppers
Looking for more recipes like these easy stuffed bell peppers?
Taco Stuffed Bell Peppers are a new favorite dinner over here, because some food combinations just make perfect sense and these stuffed and tasty colorful bell peppers are exactly right.
With spicy sausage, tender noodles, and a melty cheese topping, this Lasagna Soup recipe has all your favorite Italian ingredients simmered together in one pot.
Italian Stuffed Bell Peppers are an elevated version of stuffed peppers, with spaghetti sauce, beef, and generous Italian seasonings. Unstuff those peppers to make hearty Bell Pepper Soup with seasoned beef, peppers, and rice.
Tender pasta and bell peppers come together in this simple, but oh so flavor-filled Garlicky Pepper Pasta Salad. This salad is perfect as a light meal or side dish for your next potluck or barbecue.
Sweet bell peppers and juicy tomatoes are tossed with angel hair pasta and a sprinkling of Parmesan cheese in this flavorful Bell Pepper Pasta.
A quick and easy, flavorful side dish is only a few minutes away with this Bell Pepper Rice recipe. Combining jasmine rice, fresh bell peppers, and chicken (or vegetable) stock, this rice is a staple in our house.
These Stuffed Poblano Peppers hold a savory filling of seasoned ground beef, rice, onion, and bell peppers. Topped with a zesty sauce and melting cheese, each bite delivers smokiness and a hint of heat.
Lasagna Stuffed Peppers
Ingredients
- 5 bell peppers assorted colors
- 6-8 oz mafalda pasta or an alternate curly pasta OPTIONAL
- 1 pound ground beef
- 1 teaspoon kosher salt divided
- 1 teaspoon freshly ground black pepper divided
- 1 small yellow onion chopped into ¼-inch pieces, about 1 cup
- 4 cloves garlic minced
- 28 ounces canned crushed tomatoes
- 8 ounces canned tomato sauce
- 1 tablespoon Italian seasonings
- ½ teaspoon crushed red pepper flakes OPTIONAL
- 8 ounces whole milk ricotta cheese
- ½ cup freshly grated Parmesan cheese
- 1 egg
- 20 fresh basil leaves sliced thin and chopped, about 2 tablespoons
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh parsley finely chopped
Instructions
- Preheat the oven to 350°F. Slice each pepper in half lengthwise and remove the core and seeds. Place the peppers on a large sheet pan. Bake uncovered for about 15 minutes, until softened. Drain any water that might accumulate in the peppers.
- If using pasta: While the peppers are in the oven, cook the pasta according to package directions, to a slightly chewy "al dente" firmness. (Take care not to overcook the pasta on the stovetop, as it will cook an additional amount of time in the oven.) Drain the pasta and rinse with cold water to halt the cooking process.
- In a large skillet, cook and crumble the ground beef. Season it with ½ teaspoon salt and ½ teaspoon pepper as it cooks. Add the onion and the garlic when the meat is almost done cooking and stir to combine. When the meat is no longer pink, add the crushed tomatoes, tomato sauce, Italian seasonings, and remaining salt and pepper. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside. Taste and adjust salt and pepper as desired.
- While the sauce is simmering, combine the ricotta, parmesan, and egg in a small bowl. Stir until combined and then stir in the basil. Remove the peppers from the oven.
- Stir the cooked pasta into the sauce and divide the sauce between the peppers. Top each one with a spoonful of the ricotta mixture and then top with Mozzarella cheese.
- Bake for 12-15 minutes, until the cheese has melted. Sprinkle with parsley and let rest for at least 10 minutes before serving.
Notes
What are Mafalda noodles? They’re a miniature flat noodle with curvy edges, just like a miniature lasagna noodle. These small Mafalda noodles are absolutely perfect in these peppers. If you are unable to find Mafalda noodles, pretty much any curly noodle will work for this recipe.
Nutrition
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