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
Scale
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.
