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–+ servings
A stuffed pepper with a cheesy topping is visible on a metal baking sheet in this vertically aligned photo.

Lasagna Stuffed Peppers

All of the savory flavors of classic lasagna are packed into a sweet and slightly charred bell pepper to make these Lasagna Stuffed Peppers.
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Prep Time: 4 minutes
Servings: 5 servings (2 halves each)

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

Mafalda Noodles
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

Calories: 613kcal · Carbohydrates: 57g · Protein: 43g · Fat: 25g · Saturated Fat: 13g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 8g · Trans Fat: 1g · Cholesterol: 139mg · Sodium: 1310mg · Potassium: 1380mg · Fiber: 8g · Sugar: 16g · Vitamin A: 4912IU · Vitamin C: 174mg · Calcium: 448mg · Iron: 7mg
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