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 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 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
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
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
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
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