Lasagne Soup Stuffed Bell Peppers (Print View)
Bell peppers packed with savory lasagne filling, cheese, and Italian spices. Hearty, melty, and perfect for sharing.
# Components:
→ Vegetables
01 - 4 large bell peppers, tops removed and seeds discarded
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 can (14 oz) diced tomatoes
05 - 1 cup chopped baby spinach
→ Meats
06 - 1/2 pound ground beef or Italian sausage
→ Pasta
07 - 1 cup uncooked broken lasagne noodles (about 3 sheets)
→ Dairy
08 - 1 cup ricotta cheese
09 - 1 cup shredded mozzarella cheese, divided
10 - 1/4 cup grated Parmesan cheese
→ Liquids
11 - 2 cups low-sodium chicken or vegetable broth
12 - 1 tablespoon olive oil
→ Seasonings
13 - 1 teaspoon dried basil
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon crushed red pepper flakes (optional)
16 - Salt and freshly ground black pepper, to taste
# Method:
01 - Set oven temperature to 375°F (190°C) and allow to come to temperature.
02 - Warm olive oil in a large skillet over medium heat. Sauté diced onion for 2–3 minutes until translucent, then add minced garlic and cook for 1 additional minute.
03 - Add ground beef or Italian sausage to the skillet and cook, breaking into crumbles, until browned, about 5 minutes. Drain excess fat if needed.
04 - Incorporate diced tomatoes with juice, chopped spinach, dried basil, dried oregano, crushed red pepper flakes, salt, and black pepper. Stir and cook for 2 minutes.
05 - Stir in low-sodium broth and lasagne noodles. Mix thoroughly, cover, and simmer for 7–8 minutes until the noodles are just al dente. Remove from heat.
06 - Fold in 1/2 cup mozzarella and all ricotta cheese until combined and creamy.
07 - Stuff each prepared bell pepper with the hot lasagne mixture.
08 - Set peppers upright in a 9x13-inch baking dish. Distribute remaining 1/2 cup mozzarella and Parmesan cheese evenly on top.
09 - Pour a splash of water into the baking dish base. Cover tightly with foil and bake for 25 minutes.
10 - Remove foil and continue baking for 10 minutes until peppers are tender and cheese is golden brown and bubbly.
11 - Allow peppers to rest for 5 minutes before serving hot.
# Expert Advice:
01 -
- Family-friendly and satisfying
- Packed with classic Italian-American flavors
02 -
- Contains gluten and dairy so check labels if you have allergies
- Pairs perfectly with a crisp green salad and dry red wine
03 -
- Use ground turkey or lentils for a lighter or vegetarian option
- Add mushrooms or zucchini for extra flavor and more veggies