Baked Lasagna Stuffed Peppers
Lasagna served onto bell peppers? Such a creative recipe! Let’s explore the details of this baked lasagna stuffed peppers. It is currently one of the most beloved dishes of my family, especially my kids. Cheesy, savory and loaded with flavors, it get my family all hooked. “It almost melts in my mouth”, my husband also commented on. And me, I enjoy all the foods that I make although they might not be as good as those of restaurants.
Bell peppers are firstly cut off tops and removed seeds, baked until softer, filled with lasagna filling (ground beef, marinara sauce, oregano, salt, pepper,..), covered with a cheese mix of ricotta, parmesan, nutmeg, and parsley. They are then topped with another layer of lasagna filling and cheese, and baked until cheese is melted and meat is cooked through. Just give them a try and you will fall for them right.
If you are big fans of stuffed bell peppers, you should never miss these baked lasagna stuffed peppers for meals. I’m hosting a friend gathering this weekend and plan to let these appear on the table. It’s really worth waiting for!
Baked Lasagna Stuffed Peppers
Course: Dinner, AppetizersCuisine: Italian, AmericanDifficulty: Medium6
servings5
minutes40
minutes1
hour10
minutesBell peppers are firstly cut off tops and removed seeds, baked until softer, filled with lasagna filling (ground beef, marinara sauce, oregano, salt, pepper,..), covered with a cheese mix of ricotta, parmesan, nutmeg, and parsley. They are then topped with another layer of lasagna filling and cheese, and baked until cheese is melted and meat is cooked through.
Ingredients
6 tricolored bell peppers (red, yellow, and orange)
1 pound lean ground beef
1½ cups marinara sauce
1 cup ricotta cheese
1/4 teaspoon nutmeg
8 ounces shredded mozzarella cheese
¼ cup Parmesan cheese, grated
1 small onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/3 rounded cup chopped parsley
1 teaspoon oregano
2 tablespoons chopped fresh basil
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon crushed red pepper flakes (optional)
Directions
- Preheat oven to 400 degrees F. Grease a 9X13 cooking dish and set aside.
- Cut off tops from peppers and remove seeds/core. Slice off just bottom of each pepper to create a flat surface. Make sure not to cut off too much or sauce will leak.
- Place peppers upright in baking dish and for about 15 minutes.
- Heat olive oil in a large saucepan on medium heat. Add chopped onion and fry for 3-5 minutes. Add garlic, and cook for another minute.
- Stir in ground beef, salt, and pepper, red pepper flakes (optional). Saute until cooked, about 5 more minutes.
- Add oregano, basil, 2 tablespoons of the parsley, and marinara sauce. Cook for another 5 minutes.
- Combine ricotta, parmesan, nutmeg, and 3 tablespoons of parsley in a small bowl. Set aside.
- Once peppers are done, remove from oven and reduce temperature to 375 degrees.
- Spoon 2-3 tablespoons of prepared filling into each pepper. Top with ricotta cheese, then meat sauce.
- Cover baking dish with tin foil and bake for 20 minutes.
- Remove foil and top each with mozzarella. Bake uncovered for 5-10 minutes more, until cheese is melted.
- Garnish with remaining chopped parsley. Serve!
