For those managing their carb consumption, this is sure to satisfy a yearning for lasagna since each dish only contains half a lasagna noodle. For a full dinner, serve with a salad. The leftovers keep well.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 stuffed pepper halves |
Ingredients
- 4 lasagna noodles
- 4 large green bell peppers, halved and seeds and veins removed
- 19 ounces mild Italian sausage (such as Johnsonville®)
- 1 small onion, chopped
- 1 (15 ounce) can tomato sauce
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ½ cup ricotta cheese
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried basil
- 1 cup shredded mozzarella cheese
Instructions
- 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.
- You can use any color bell pepper you prefer. I like to mix it up with red and green for the holidays.
Nutrition Facts
| Calories | 303 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 7 g |
| Sodium | 964 mg |
| Sugars | 6 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Wow, just wow. This was an easily prepared meal and the peppers just made the lasagne taste oh so much better.
Great flavor and easy! Watching my carbs so I left out the lasagna noodle.
Delicious. I used oven ready noodles but soaked them for two minutes in boiling water so I could cut them to fit in the peppers. Also, I always blanch my peppers for 10 minutes before stuffing them.
So good almost got the kids to eat a pepper.
Just the right size for two of us. Only had enough meat for 3 peppers but I had large peppers. Will definitely make again
Delicious! Way more stuffing than the peppers would hold so I also ended up with a mini-lasagna.
Easy to make and absolutely delicious. My husband loved it. I hate leftovers but ate the leftover pepper for dinner the next evening and it was just as good. You could easily make this with ground beef or chicken and adjust the spices to fit the situation.
It was great! I will definitely be making it again
This was a delicious portion-controlled version of lasagna. The peppers were tender and the filling well-balanced. I added a dollop more ricotta than the recipe required to insure generous layers. I’m a lazy cook, but this was well worth the effort.
Italian sausage adds a little kick but i would recommend a dash of red pepper flakes. I also used Red Peppers which give it a sweeter taste. Everyone loved it.
great flavor s. even GF if made without pasta.
This dish is very good and filling. Quick and easy to make.