Lasagna Stuffed Peppers
Lasagna Stuffed Peppers
Makes 10 servings
Ingredients:
2 cup (17.36 oz) Cheese, Ricotta Part-Skim
1 cup (4 oz) Cheese, mozzarella, reduced fat
21 oz turkey, ground, 95-97% lean (raw) ~Yields 12 oz cooked
4 cups (33.84 oz) Cooked Tomatoes, canned
2 cup (5.08 oz) Raw Mushrooms, Brown
1 cup (5.26 oz) Raw Peppers, Green
1 cup (5.26 oz) Raw Peppers, Red
2 cup (5.26 oz) Raw Peppers, Yellow
1 tsp Bay Leaf
2 tbsp fresh Parsley
1/4 tsp Crushed Red Pepper Flakes
2 clove Garlic, clove
2 tbsp Raw Onion
1/2 tsp Salt
1 tsp ground Basil
1/2 tsp Garlic Powder
1/2 tsp Garlic Salt
1 tbsp Italian Seasonings
1/2 tsp Onion Powder
1 tsp Oregano, ground
1 tbsp Tomato Paste
1/2 cup Parmesan Cheese
Preparation:
To make meat sauce:
1. In a large non-stick sauce pan over medium-high heat, brown ground beef with onion, minced garlic, and garlic salt. Drain excess grease.
2. To the sauce pan, add tomatoes. Mash the tomatoes into meat until they are crushed and broken up.
3. To the sauce, mix in tomato paste, mushrooms, oregano, basil, parsley, bay leaf, garlic powder, onion powder, sea salt, and red pepper flakes.
4. Reduce heat to low and simmer uncovered – 30 minutes.
To make peppers:
1. Preheat oven to 400° Line a baking sheet with aluminum foil.
2. Slice bell peppers in half lengthwise and remove ribs and seeds. Place pepper halves on baking sheet and bake for 20 minutes.
3. Remove peppers from oven. Fill each pepper with ¼ cup tomato meat sauce.
4. Spoon 2 Tbsp. of ricotta cheese on top of the meat sauce in each pepper cup. Pour an additional 1 Tbsp. meat sauce on top of the ricotta cheese.
5. Top each pepper with 2 Tbsp. mozzarella cheese. Bake for 12 minutes.
6. Remove peppers from oven. Top each pepper with 1 Tbsp. Parmesan cheese and a sprinkle of Italian seasoning. Bake 5 additional minutes.
Lasagna Stuffed Peppers are a fantastic way to enjoy the comforting flavors of classic lasagna in a lighter, veggie-packed form. Using bell peppers as the vessel not only adds vibrant color to your plate but also boosts the nutritional value by providing vitamin C, antioxidants, and fiber. For this recipe, ground turkey is a great lean protein choice that keeps the dish lower in fat compared to traditional beef lasagna. When preparing the meat sauce, simmering the canned tomatoes with fresh herbs like basil, oregano, parsley, and bay leaf allows the flavors to meld beautifully, creating a deliciously rich base. Incorporating mushrooms adds earthiness and moisture, enhancing the overall mouthfeel. The layering technique in stuffed peppers — meat sauce, ricotta cheese, a bit more sauce, topped with mozzarella and Parmesan — mimics classic lasagna layers but in a convenient low-carb package. To make your stuffed peppers extra tasty, consider using a mix of red, yellow, and green bell peppers not only for variety in flavor but also for visual appeal and an array of nutrients. Baking them initially softens the peppers, making them tender but still sturdy enough to hold the filling after baking again with cheese. This dish is perfect for meal prep as the stuffed peppers can be assembled a day ahead and baked fresh when ready. Leftovers reheat well, making it a practical dinner choice for busy weeknights. For a vegetarian version, swap turkey for cooked lentils or plant-based meat alternatives and focus on the richness of cheeses and herbs. Tips for success: drain excess grease from the cooked turkey meat sauce to prevent sogginess; don't overfill the peppers to avoid spillage during baking; and experiment with adding extra spices like red pepper flakes if you enjoy a hint of heat. Serving these peppers with a crisp green salad or garlic bread can complete your homemade Italian-inspired meal. Overall, this Lasagna Stuffed Peppers recipe is a wholesome and crowd-pleasing dish that combines classic Italian flavors with a nutritious twist, perfect for health-conscious food lovers seeking comfort food without the extra calories.
