LASAGNA-STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: bell peppers, onion, garlic, ground beef, sweet italian sausage, salt, pepper, diced tomato, tomato sauce, whole milk ricotta cheese, grated parmesan cheese, fresh basil, egg, lasagna noodles, shredded mozzarella cheese, oil
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350˚F (180˚C).
- Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
- Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
- Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
- Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
- In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
- Remove the peppers from the oven, drain any excess water that accumulated inside.
- Cut the lasagna noodles into quarters and set aside.
- Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
- Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
- Rest for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1000 calories, Carbohydrate 54 grams, Fat 60 grams, Fiber 10 grams, Protein 62 grams, Sugar 27 grams
LASAGNA STUFFED PEPPERS
Lasagna Stuffed Peppers have all the flavor of lasagna without the carbs.
Provided by Christin Mahrlig
Categories Main Course
Time 1h10m
Number Of Ingredients 17
Steps:
- Add ground beef to a nonstick pan over medium-high heat. Break apart with a wooden spoon and add onion. Cook until beef is no longer pink.
- Add garlic to pan with beef and cook 1 minute.
- Add tomato paste, diced tomatoes, salt, basil, oregano, black and crushed red pepper, and water. Stir to mix well and let simmer for 15 minutes. Mixture should be very thick, but add more water if you want to thin it.
- In a small bowl, stir together cottage cheese, egg, and Parmesan cheese.
- Place pepper halves in a 9x13-inch baking dish. Spoon cottage cheese mixture into pepper halves, dividing evenly.
- Scoop ground beef mixture into pepper halves. You will probably have some ground beef mixture leftover. Mix it together with the tomato sauce and spoon into bottom of baking dish so that it covers the bottom.
- Cover baking dish with aluminum foil and bake in a 375 degree oven for 35 to 40 minutes.
- Remove foil and sprinkle mozzarella on peppers.
- Return baking dish to oven uncovered and bake another 5 to 10 minutes.
Nutrition Facts : Calories 362 kcal, ServingSize 1 serving
LASAGNA STUFFED PEPPERS
Such a great low carb, no pasta, lasagna dinner recipe!
Provided by RecipeGirl.com (The Everyday Ketogenic Kitchen)
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Spray a 9x13-inch baking dish with nonstick spray.
- Heat a large skillet over medium heat. Add the ground beef and sprinkle with 3/4 teaspoon of the salt and pepper. Cook until no longer pink, about 10 minutes, breaking up any clumps with a wooden spoon. Add the garlic and red pepper flakes and cook for another minute.
- In a large bowl, combine the ricotta, spinach and Parmesan. Add the cooked beef and stir to combine.
- Cut each bell pepper in half lengthwise and remove the seeds and ribs, keeping the stem as intact as possible. Set the pepper halves into the prepared baking dish. Spoon the beef and ricotta mixture into each half, mounding it on top.
- In a medium bowl, whisk the tomato paste with the water until smooth. Whisk in the garlic powder and remaining 1/2 teaspoon of salt. Spoon the tomato sauce over the peppers. Sprinkle with the mozzarella.
- Bake for 30 minutes, then turn the oven to broil and broil the peppers 6 inches from the heat for 1 to 3 minutes, until lightly browned. Remove from the oven and sprinkle with the chopped basil.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition Facts : ServingSize 1 serving (1 stuffed half pepper), Calories 301 kcal, Carbohydrate 8 g, Protein 20 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 72 mg, Sodium 658 mg, Fiber 2 g, Sugar 4 g
LASAGNA STUFFED PEPPERS
Lasagna meets the green pepper to deliver a taste sure to please the taste buds.
Provided by Krissy Eggemeyer
Categories Main Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a pot of lightly salted water to a boil. Reduce heat to medium-high to maintain a rolling simmer. Cook peppers until starting to get soft, about 5 minutes. Transfer to a paper towel-lined plate to drain.
- Heat a nonstick skillet over medium heat. Add ground beef, sausage, and onion. Cook and stir, breaking up the beef, until onion is soft and meat has lost all its pink color, 5 to 6 minutes. Transfer to a bowl with a slotted spoon.
- Mix spaghetti sauce, 1/2 cup mozzarella cheese, ricotta cheese, and cooked rice into the beef mixture. Divide among 4 bell peppers and transfer peppers to a baking dish. Sprinkle remaining mozzarella cheese on top of the peppers.
- Bake in the preheated oven until cheese melts and begins to brown, 25 to 30 minutes.
Nutrition Facts : Calories 400.6 calories, Carbohydrate 20.4 g, Cholesterol 75.7 mg, Fat 23.1 g, Fiber 3.5 g, Protein 26.4 g, SaturatedFat 9.5 g, Sodium 807.9 mg, Sugar 7.2 g
LASAGNA-STUFFED PEPPERS
With only half a lasagna noodle per serving, this is sure to satisfy a lasagna craving for those watching their carb intake. Serve with a salad for a complete meal. Leftovers hold up nicely.
Provided by Soup Loving Nicole
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cut each noodle into 4 equal pieces.
- Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil; place bell pepper halves on top.
- Bake in the preheated oven until peppers soften, about 20 minutes.
- While peppers bake, heat a large skillet over medium-high heat. Cook sausage and onion until browned, about 8 minutes. Add tomato sauce, garlic, and oregano and bring to a simmer. Simmer until thickened, about 5 minutes more.
- Remove peppers from oven and pour off any excess liquid. Leave oven on.
- Whisk ricotta cheese, egg, Parmesan cheese, and basil together in a small mixing bowl. Layer each bell pepper half with 2 tablespoons sausage mixture, 1 noodle piece, and 1 tablespoon ricotta mixture. Repeat layers and sprinkle mozzarella cheese on top of each pepper. Place stuffed peppers on the baking sheet.
- Bake stuffed peppers in the preheated oven until cheese is browned and bubbly, about 25 minutes.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 19.6 g, Cholesterol 61.2 mg, Fat 17.3 g, Fiber 2.8 g, Protein 18.1 g, SaturatedFat 7 g, Sodium 964.4 mg, Sugar 5.5 g
LASAGNA STUFFED BELL PEPPERS
Make and share this Lasagna Stuffed Bell Peppers recipe from Food.com.
Provided by Chef Vikki
Categories Savory Pies
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the peppers in half length wise. Blanch in boiling water for 5 minutes. Remove to paper toweling cut side down. When cool enough to handle sprinkle insides with salt.
- Brown ground meat and sausage together in a large skillet. When no longer pink add the spaghetti sauce and mushrooms. Simmer for several minutes til everything is hot and blended. While sauce simmers mix ricotta, egg, seasoning and 1/2 cup of mozzarella together, blend well.
- Place peppers in a sprayed 9x13 casserole or baking pan. Fill each by layering meat and cheese mixture. Bake at 350°F for 15 minutes remove and top each pepper with the remaining cup of mozzarella cheese. Return to oven and bake an additional 15 minutes or until cheese is melted and starting to brown.
Nutrition Facts : Calories 412.5, Fat 29.4, SaturatedFat 13.9, Cholesterol 158.8, Sodium 625.2, Carbohydrate 9.3, Fiber 2.3, Sugar 4, Protein 28.2
LASAGNA STUFFED BELL PEPPERS
Two classic favorites for your family in one easy, affordable meal. Pair with tossed salad and French bread and voilà! You'll be the next new chef to star in your own kitchen with adoring family and friends. And isn't that what it's all about?
Provided by PalatablePastime
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Cook ramen noodles until soft. Drain noodles and set aside.
- Cut tops off peppers and remove seeds and membranes.
- Place peppers in a glass baking dish with 1/4 cup water. Cover lightly with plastic wrap and microwave for 9 minutes, rotating positions of peppers every three minutes. (I cooked them right-side-up, upside down, and then on their sides). Cooking time may vary slightly with different microwaves. You should expect your peppers to be about half cooked.
- Mix cooked and crumbled sausage with spaghetti sauce and simmer until slightly thickened.
- Beat egg until frothy, then add cottage cheese, stirring until the egg is worked in, then stir in the parmesan cheese.
- Place a crumpled sheet of foil into the bottom of the glass baking dish and set peppers on it, balancing them upright on the foil. Use extra crimped foil to keep them from tipping to the sides.
- Divide ramen noodles into four parts and place in the bottom of the peppers.
- Spoon half the meat sauce into the peppers.
- Divide the cottage cheese mixture among the peppers.
- Finish topping with the sauce.
- Bake, uncovered, at 350F for 30 minutes, then remove from oven and fill with mozzarella cheese.
- Return to oven and bake 20 minutes more.
Nutrition Facts : Calories 493.8, Fat 27.1, SaturatedFat 12, Cholesterol 110.5, Sodium 1424.7, Carbohydrate 37, Fiber 3.7, Sugar 15.8, Protein 26.7
GROUND TURKEY LASAGNA STUFFED BELL PEPPERS RECIPE
If you like lasagna, you are going to love this. My family loves these Ground Turkey Lasagna Stuffed Peppers, because they are healthy, delicious, and you get to eat the pepper that holds the lasagna.
Provided by Camille Beckstrand
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Line a baking sheet with aluminum foil.
- Cut each green bell pepper in half and remove the seeds.
- Lay the peppers on prepared pan and bake for 20 minutes in preheated oven.
- In a large skillet, brown ground turkey and diced onion until turkey is no longer pink.
- Mix in spaghetti sauce, Italian seasoning, and red pepper flakes and let simmer over low heat for 5 minutes.
- Remove peppers from oven and spread a little bit of ricotta cheese in each pepper.
- Add a scoop of the prepared meat sauce in each pepper, then top with mozzarella cheese and Parmesan cheese. Sprinkle fresh parsley on top.
- Bake for an additional 15-20 minutes in the oven or until cheese is melted and bubbly.
Nutrition Facts : Calories 207 kcal, Carbohydrate 14 g, Protein 23 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 51 mg, Sodium 699 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 3 g, ServingSize 1 serving
CHEESY LASAGNA STUFFED PEPPERS
Put a fresh twist on stuffed peppers!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Cut tops off peppers; discard tops. Remove seeds and membranes; discard. Place bell peppers on ungreased cookie sheet.
- In 10-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in hot water, milk, sauce mix and uncooked pasta (from Hamburger Helper box). Heat to boiling, stirring occasionally.
- Reduce heat. Cover; simmer 6 to 8 minutes, stirring occasionally, until pasta is tender. Remove from heat. Spoon mixture into peppers. Top each with 1 tablespoon cheese.
- Bake 15 to 20 minutes or until peppers are tender and cheese is melted. Sprinkle with red pepper flakes.
Nutrition Facts : Calories 360, Carbohydrate 45 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 10 g, TransFat 1/2 g
LASAGNA-STUFFED PEPPERS
Discover a delicious alternative to pasta with this Lasagna-Stuffed Peppers recipe. Juicy red and green bell peppers are filled with tomato sauce, Italian sausage and three types of cheese for these tasty Lasagna-Stuffed Peppers.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings, 1 filled pepper halves each
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Cook sausage and onions in large nonstick skillet on medium heat until sausage is done, stirring frequently. Remove from heat. Stir in 1 cup pasta sauce.
- Mix egg and ricotta in medium bowl until blended. Add Parmesan and 1 cup mozzarella; mix well.
- Combine remaining pasta sauce and water in 13x9-inch baking dish sprayed with cooking spray. Place pepper halves, cut sides up, in prepared dish; fill with alternating layers of sausage and cheese mixtures. Cover.
- Bake 30 min. Top with remaining mozzarella; bake, uncovered, 10 min. or until melted.
- Sprinkle with basil.
Nutrition Facts : Calories 410, Fat 26 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1180 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g
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