This delicious recipe combines two Italian-American comfort food classics: stuffed peppers and lasagna. Bell peppers are stuffed with a cheesy combo of ricotta and mozzarella along with a favorite pasta sauce. Rich and flavorful, these stuffed peppers will soon become a family classic.
But the best part may well be how crowd-pleasing this recipe is. Devoid of noodles, it's gluten-free. In addition, although you could easily sub in your favorite jarred bolognese sauce for the marinara, the recipe is vegetarian, too. Feel free to prep these ahead and store them in the fridge: You can bake them just before serving for a no-fuss dinner.
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Cooktop Cove
Lasagna Stuffed Peppers
6
10 minutes
50 minutes
1 hour
3 bell peppers, halved lengthwise, seeds and membranes removed
1 cup ricotta cheese
1 egg
1 teaspoon Italian seasoning
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and place the pepper halves on it, cut-side up. Bake for 20 minutes.
Combine the ricotta, egg and Italian seasoning in a bowl and stir until well-combined.
Place a heaping tablespoon of the ricotta mixture inside each pepper. Top with two heaping tablespoons of tomato sauce and finish with a heaping tablespoon of mozzarella.
Return the peppers to the oven and bake for an additional 25 minutes, until bubbly on top.
Remove from the oven, sprinkle with Parmesan cheese and bake for 5 more minutes, until golden brown.
