Save All the comforting flavors of lasagne soup baked inside tender bell peppers for a hearty, family-friendly main dish.
I made these for a chilly Sunday dinner & my family devoured them. Even the kids loved how fun it was to eat lasagne in pepper bowls.
Ingredients
- Vegetables: 4 large bell peppers (red, yellow, or green) tops cut off seeds removed, 1 small yellow onion diced, 2 cloves garlic minced, 1 (14 oz/400 g) can diced tomatoes, 1 cup baby spinach chopped
- Meats: 1/2 lb (225 g) ground beef or Italian sausage
- Pasta: 1 cup broken lasagne noodles (about 3 sheets) uncooked
- Dairy: 1 cup ricotta cheese, 1 cup shredded mozzarella cheese divided, 1/4 cup grated Parmesan cheese
- Liquids: 2 cups low-sodium chicken or vegetable broth, 1 tbsp olive oil
- Seasonings: 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp crushed red pepper flakes (optional), Salt and freshly ground black pepper to taste
Instructions
- Oven Prep:
- Preheat oven to 375°F (190°C)
- Sauté:
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 2–3 minutes until translucent. Add garlic and cook 1 minute more
- Brown Meat:
- Add ground beef or sausage and cook until browned breaking it up with a spoon about 5 minutes. Drain excess fat if necessary
- Combine Vegetables & Spices:
- Stir in diced tomatoes (with their juice) spinach basil oregano red pepper flakes salt and pepper. Cook for 2 minutes
- Add Broth & Noodles:
- Add broth and broken lasagne noodles. Stir well cover and simmer for 7–8 minutes until noodles are just al dente. Remove from heat
- Stir in Cheese:
- Stir in 1/2 cup mozzarella and all the ricotta cheese until creamy
- Stuff Peppers:
- Stuff each bell pepper with the lasagne soup mixture. Place peppers upright in a baking dish
- Top and Bake:
- Sprinkle remaining 1/2 cup mozzarella and the Parmesan over the tops
- Bake Covered First:
- Add a splash of water to the bottom of the baking dish cover with foil and bake for 25 minutes
- Finish Baking:
- Uncover and bake an additional 10 minutes until the peppers are tender and the cheese is golden and bubbly
- Rest:
- Let rest for 5 minutes before serving
Save This was our new weeknight favorite & my kids even helped with stuffing the peppers & sprinkling the cheese. There was not a single leftover!
Required Tools
Large skillet, 9x13-inch baking dish, knife and cutting board, foil
Allergen Information
Contains gluten (lasagne noodles), dairy (ricotta, mozzarella, Parmesan). Contains possible allergens from processed meats (if using sausage). Double-check all labels if you have allergies or intolerances.
Nutritional Information (per serving)
Calories: 420, Total Fat: 19 g, Carbohydrates: 33 g, Protein: 29 g
Save Lasagne soup stuffed peppers are always a cozy dinner treat & the leftovers reheat so well for lunch the next day.
Recipe FAQ
- → Can I use ground turkey or make it vegetarian?
Yes, substitute ground turkey or lentils for a lighter or vegetarian option while maintaining great flavor and texture.
- → Do I need to pre-cook the peppers?
No pre-cooking needed. The peppers soften perfectly while baking, absorbing the savory filling’s flavors.
- → How do I get perfectly melted cheese on top?
Bake covered first to heat through, then uncover for the final 10 minutes to brown and bubble the cheese beautifully.
- → What side dishes pair well?
Serve with a crisp green salad, garlic bread, or a medium-bodied red wine for a complete, balanced meal.
- → Can I prepare this in advance?
Absolutely—assemble stuffed peppers ahead of time and bake just before serving for maximum convenience and freshness.