If you have ever wished to combine the comforting layers of classic Italian lasagna with the bright, fresh bite of bell peppers, this Lasagna Stuffed Peppers Recipe is exactly what you need. It’s a charming twist that transforms ordinary stuffed peppers into a hearty, cheesy, and saucy wonder, packed with Italian sausage, rich marinara, and a melty cheese blend. It’s an irresistible dish that brings family and friends to the table with smiles and seconds, perfect for when you want all the delight of lasagna without the fuss of layering pasta sheets. Prepare to fall in love with a fresh, flavorful, and satisfying meal that’s colorful and comforting all at once.
Ingredients You’ll Need
Every fantastic dish starts with great ingredients, and this recipe is no exception. The simplicity of each component balances texture and flavor, making the cooking process enjoyable and straightforward.
- 1 lb Italian sausage (casings removed): This gives the filling its savory, meaty depth with a slight kick.
- 1 (24-oz) jar marinara sauce: A rich and garlicky tomato base binds all the flavors together beautifully.
- 1 cup cottage cheese: Adds a subtle creaminess and light texture that contrasts wonderfully with the sausage.
- 1 large egg: Acts as a binder to hold all the cheese filling together perfectly.
- 2 tsp dried parsley: Boosts freshness and adds a mild herbal note.
- 1½ cups shredded mozzarella cheese: Melts into gooey, stretchy magic that makes these peppers irresistible.
- ½ cup grated parmesan cheese: Offers a sharp, nutty finish to the top layer for that beautiful golden crust.
- 4 bell peppers: The colorful vessels for your lasagna layers, providing crunch and slight sweetness.
How to Make Lasagna Stuffed Peppers Recipe
Step 1: Prepare Your Oven and Peppers
Begin by preheating your oven to 400ºF, ensuring it’s hot and ready to create a perfect bake. Cut each of the four large bell peppers in half lengthwise, then carefully scoop out the membranes and seeds. These hollow halves become little boats primed to cradle the lasagna filling. Arrange them cut-side up on a rimmed baking sheet or the base of a 9×13-inch baking dish for easy handling.
Step 2: Cook the Sausage and Make the Sauce
In a large skillet over medium heat, cook the Italian sausage until it’s no longer pink, breaking it up as you go. Drain the excess grease so the dish doesn’t get oily but retains that meaty flavor. Pour in the marinara sauce, bring everything to a boil, then lower the heat and let it simmer for 5 to 10 minutes until thickened to a rich, flavorful consistency. Season with salt and freshly ground black pepper to enhance the taste, then take the pan off the heat and set aside.
Step 3: Mix the Cheesy Filling
While the sauce simmers, whisk together cottage cheese, egg, dried parsley, and half a cup of mozzarella in a medium bowl. This blend creates a creamy, slightly tangy filling that contrasts beautifully with the hearty meat sauce and melted mozzarella toppings. It’s the luscious middle layer that makes this dish so special.
Step 4: Assemble the Lasagna Stuffed Peppers
Now comes the fun part. Start by sprinkling a tablespoon of shredded mozzarella cheese into the bottom of each pepper half; this acts as a cheesy base that melts right into the layers above. Next, add a generous spoonful (about one-sixteenth) of the meat sauce over the cheese, followed by an equal portion of the cottage cheese mixture. Top that with another layer of shredded mozzarella cheese. You can repeat these layers if your peppers are particularly large or you want extra filling, then finish by sprinkling parmesan cheese over the top. This layering mimics the classic lasagna, but with a fresh twist inside each pepper.
Step 5: Bake to Perfection
Cover the baking dish tightly with aluminum foil to keep the peppers moist while the filling cooks. Bake them in your preheated oven for 20 minutes to start melding flavors. Remove the foil and continue baking for another 10 to 15 minutes until the filling bubbles gently and the peppers have softened just right, yielding a tender yet firm texture that holds together when served.
How to Serve Lasagna Stuffed Peppers Recipe
Garnishes
Once out of the oven, these stuffed peppers are fantastic on their own but can be elevated by a few fresh touches. Sprinkle chopped fresh basil or parsley on top for a bright burst of green and freshness. A light drizzle of extra virgin olive oil or a sprinkle of crushed red pepper flakes adds a gourmet touch that invites guests to tailor their own bites.
Side Dishes
Complement the richness of your Lasagna Stuffed Peppers Recipe with simple sides. A crisp green salad with a zesty vinaigrette, garlic bread for dipping into any leftover sauce, or a serving of creamy polenta helps balance the dish without competing. These sides round out the meal into something truly satisfying for all appetites.
Creative Ways to Present
If you want to impress at your next dinner party or family gathering, try serving each pepper half nestled in a deep plate with a swirl of extra marinara sauce underneath or alongside a vibrant roasted vegetable medley. For a casual vibe, place them on a wooden board stacked with fresh herbs and lemon wedges. The color and layers make this recipe an absolute feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Your Lasagna Stuffed Peppers Recipe leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. As the flavors continue to meld overnight, the next day’s meal often tastes even better, making these an excellent option for easy lunches or second dinners.
Freezing
These stuffed peppers freeze wonderfully if you want to prepare in advance. Wrap each pepper tightly in plastic wrap or foil and then place them into a freezer-safe container or bag. They will maintain their taste and texture for up to 2 months. When you’re ready to enjoy them, thaw overnight in the refrigerator before reheating.
Reheating
For reheating, bake your stuffed peppers covered at 350ºF for about 15–20 minutes until warmed through and bubbly. You can also microwave them covered on medium power, but baking helps keep the pepper’s texture intact and revives the melted cheese topping nicely.
FAQs
Can I use ground beef or turkey instead of Italian sausage?
Absolutely! Ground beef or turkey are great alternatives if you prefer a milder flavor or a leaner meat. Just season accordingly to keep that classic Italian taste.
Are there vegetarian options for this recipe?
Yes, you can replace the Italian sausage with plant-based meat alternatives or sauté mushrooms, zucchini, and spinach for a filling veggie layer that still delivers on flavor and texture.
Do I need to blanch the peppers before stuffing?
No need to blanch the peppers—they cook perfectly in the oven and hold their shape with a tender bite after baking covered and then uncovered for a few minutes.
Can I make this recipe dairy-free?
To make it dairy-free, use dairy-free cheese alternatives and substitute the cottage cheese with mashed tofu or a vegan ricotta. Be sure to check for any hidden dairy ingredients in your marinara sauce.
How spicy is the dish, and can I adjust it?
The dish’s spiciness primarily comes from the Italian sausage used. If you like it milder or hotter, pick sausage with the desired heat level or add crushed red pepper flakes into the sauce or filling to customize the kick.
Final Thoughts
This Lasagna Stuffed Peppers Recipe is such a delightful way to reinvent two classic dishes into one crowd-pleasing meal. It bursts with layers of flavor, cheese, and that satisfying warmth you want from comfort food. I can’t wait for you to try this recipe and make it your own—whether for a casual family dinner or an impressive gathering. Trust me, these peppers will be a new favorite you reach for again and again!
Print
Lasagna Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
Lasagna Stuffed Peppers combine the rich, comforting flavors of classic lasagna with the fresh, vibrant taste of bell peppers. Sausage, marinara sauce, and a creamy cheese mixture create a deliciously layered filling, baked to perfection with a golden cheese topping. This hearty dish is perfect for a satisfying family meal, offering an inventive twist on traditional Italian cuisine.
Ingredients
Meat and Sauce
- 1 lb Italian sausage (casings removed)
- 1 (24-oz) jar marinara sauce
- Salt, to taste
- Black pepper, to taste
Cheese Mixture
- 1 cup cottage cheese
- 1 large egg
- 2 tsp dried parsley
- 1½ cups shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese
Vegetables
- 4 large bell peppers
Instructions
- Preheat Oven: Preheat your oven to 400ºF (205ºC) to prepare for baking the stuffed peppers.
- Prepare Peppers: Cut the four large bell peppers in half lengthwise. Carefully remove the membranes and seeds from each pepper half. Arrange the pepper halves cut side up on a rimmed baking sheet or in the bottom of a 9×13-inch baking dish.
- Cook Sausage: In a large skillet over medium heat, cook the Italian sausage until no longer pink, breaking it up as it cooks. Drain any excess grease from the skillet. Add the marinara sauce to the sausage, bring the mixture to a boil, then reduce heat and simmer for 5 to 10 minutes until the sauce thickens slightly. Season with salt and black pepper to taste, then remove from heat and set aside.
- Mix Cheese Filling: In a medium bowl, combine cottage cheese, egg, dried parsley, and ½ cup of shredded mozzarella cheese. Stir until well mixed to create a creamy cheese filling.
- Assemble Peppers: Begin layering the filling inside each pepper half by spooning a tablespoon of shredded mozzarella cheese at the bottom. Add approximately one-sixteenth of the meat sauce over the cheese, followed by one-sixteenth of the cottage cheese mixture and another layer of shredded mozzarella. Repeat layers once more to build up a flavorful filling. Finally, sprinkle each pepper half with parmesan cheese.
- Bake: Cover the baking dish with aluminum foil to prevent drying out and bake in the preheated oven for 20 minutes. Then remove the foil and continue baking for an additional 10 to 15 minutes until the filling is bubbly and the peppers are tender.
Notes
- Be sure to remove all the membranes and seeds from the bell peppers to ensure tenderness and better flavor absorption.
- You can substitute Italian sausage with ground turkey or beef for a different protein option.
- If you prefer a spicier flavor, add red pepper flakes to the sauce while it simmers.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a lower-fat option, use part-skim mozzarella and low-fat cottage cheese.
