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Stuffed Peppers with Lasagna Filling
These stuffed peppers are a delicious twist on classic lasagna, combining all the cheesy, savory flavors you love in a convenient, colorful package. Perfect for a comforting weeknight dinner that’s both satisfying and easy to make.
◷1 hr 30 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Prepare and Heat Peppers
Start by heating your oven to 350°F (175°C). Place the bell peppers cut-side up in a baking dish that’s about 10x15 inches, sprinkle them lightly with salt, and pour in just enough water to cover the bottom by about a quarter inch.
2
Brown and Simmer Beef
Next, heat a large skillet over medium-high heat. Brown the ground beef, breaking it up as it cooks, until it’s no longer pink—this usually takes around 5 to 7 minutes. Drain off the grease, then stir in the tomato sauce, tomato paste, a teaspoon of salt, oregano, and some black pepper. Let it all come to a boil, then turn the heat down and simmer gently for about 15 minutes so the flavors meld together.
3
Layer the Cheese and Sauce
To assemble, spoon a generous tablespoon of cottage cheese into each pepper. Then add a layer of mozzarella, followed by cheddar, and top everything with the meat sauce. Finish off by sprinkling a bit more mozzarella and cheddar on top.
4
Bake Peppers Until Melted
Pop the peppers in the oven and bake until they’re tender and the cheese is bubbly and melted, which should take around 50 to 65 minutes. Let them cool slightly before serving.
Why You’ll Love This Recipe
This dish combines the comforting flavors of lasagna with the fresh, vibrant taste of bell peppers. It’s a great way to enjoy a classic favorite in a lighter, more colorful form. Plus, it’s easy to prepare and perfect for a family meal.
Serving Suggestions
Serve with a simple green salad or steamed vegetables to balance the richness. A side of garlic bread or a crusty baguette also pairs well and helps soak up any extra sauce.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the peppers from becoming too soft. This dish can also be frozen before baking for up to 2 months.
