If you are craving a comforting Italian classic with a fun twist, this Lasagna-Stuffed Peppers Recipe is exactly what you need! Imagine all the rich flavors of traditional lasagna, bursting with seasoned Italian sausage, creamy cheese layers, and vibrant marinara sauce, nestled inside colorful bell pepper halves. It’s a delightful, colorful, and hearty meal that will bring smiles to your dinner table. Perfect for family meals or impressing friends, this recipe is as satisfying as it is visually stunning.
Ingredients You’ll Need
These ingredients are straightforward but vital to bring out the full spectrum of flavors and textures. Each item plays its part in creating a harmonious dish that balances savory, tangy, creamy, and fresh notes perfectly.
- 1 lb Italian sausage (casings removed): Provides a flavorful, meaty base that’s full of herbs and spices to give that authentic lasagna taste.
- 1 (24-oz) jar marinara sauce: Adds a rich tomato flavor and moisture that keeps everything juicy inside the peppers.
- 1 cup cottage cheese: A lighter, creamy layer that blends beautifully with the egg and cheese for a tender texture.
- 1 large egg: Acts as a binder to hold all the filling ingredients together.
- 2 tsp dried parsley: Offers a subtle herbaceous note to brighten the dish.
- 1½ cups shredded mozzarella cheese: The stringy, melty cheese that brings that iconic lasagna gooeyness.
- ½ cup grated parmesan cheese: Sprinkled on top for a salty, nutty finish and a golden crust.
- 4 bell peppers: Colorful vessels that not only look beautiful on the plate but also add a fresh sweetness to balance the richness.
How to Make Lasagna-Stuffed Peppers Recipe
Step 1: Prepare Your Peppers
Start by preheating your oven to 400ºF. While it warms up, carefully cut your bell peppers in half lengthwise and remove all membranes and seeds. This step ensures you have a perfect cavity for stuffing while keeping the pepper halves intact. Arrange your peppers cut-side up on a rimmed baking sheet or in the bottom of a 9×13-inch baking dish for easy cleanup.
Step 2: Cook the Sausage and Marinara
Next, cook your Italian sausage in a large skillet over medium heat until it’s no longer pink. It’s important to drain excess grease so the filling isn’t too oily. Then, stir in your marinara sauce and bring it to a boil before letting it simmer gently for 5 to 10 minutes. This thickening step concentrates the flavors and helps the sauce cling to the sausage beautifully. Season with salt and black pepper to taste before removing from heat.
Step 3: Make the Cheese Mixture
In a medium bowl, combine the cottage cheese, egg, dried parsley, and half of the shredded mozzarella cheese. This mixture will add creaminess and structure to your filling, creating that melt-in-your-mouth texture that makes this recipe so irresistible.
Step 4: Layer the Filling into the Peppers
Start by sprinkling a tablespoon of shredded mozzarella inside each pepper half. Then add a spoonful of the meat sauce—about 1/16 of the total mixture per pepper half. Top this with the cottage cheese mixture followed by more shredded mozzarella. Repeat these layers so each pepper is generously filled. Finally, finish each with a sprinkle of parmesan cheese for a nice golden finish after baking.
Step 5: Bake to Perfection
Cover your pan tightly with aluminum foil to keep everything moist and bake for 20 minutes. This steaming step softens the peppers while allowing the filling to meld. Then remove the foil and bake for another 10 to 15 minutes uncovered, letting the top brown and the filling bubble up delightfully. The end result is tender peppers filled with layers of cheesy, meaty sauce that’s downright addictive.
How to Serve Lasagna-Stuffed Peppers Recipe
Garnishes
Sprinkle freshly chopped basil or parsley just before serving for a burst of color and freshness. A drizzle of extra marinara over the top can add an additional tangy punch that complements the richness.
Side Dishes
This dish pairs wonderfully with crisp green salads, garlic bread, or even simple steamed vegetables. The vibrant peppers already include some veggies, but a light, fresh side can balance the richness beautifully.
Creative Ways to Present
Try serving your lasagna-stuffed peppers on a bed of sautéed spinach or alongside a scoop of garlic-infused mashed potatoes for an elevated meal. For a family-style feast, place all the stuffed peppers in a communal baking dish right from the oven and let everyone dive in happily.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a delicious second-day meal.
Freezing
You can freeze individual stuffed peppers before baking or after cooling completely. Wrap them well in foil or place in freezer-safe containers. They keep well for up to 2 months and are perfect for quick meals later on.
Reheating
To reheat, simply cover with foil and warm in a 350ºF oven until heated through, about 20 minutes. This keeps the peppers tender and fillings creamy without drying out.
FAQs
Can I make this recipe vegetarian?
Absolutely! Substitute the Italian sausage for sautéed mushrooms, lentils, or a plant-based ground meat alternative to keep all the delicious layers and flavors while making this dish meat-free.
What kind of bell peppers work best?
Use large, firm bell peppers in any color you like. Red, yellow, or orange peppers tend to be sweeter, which complements the savory filling beautifully.
Can I use ricotta instead of cottage cheese?
Yes, ricotta is a great alternative to cottage cheese and will provide a creamier texture. Just be sure to drain any excess moisture before mixing.
Is this recipe gluten-free?
It is, as long as you use gluten-free marinara sauce and verify that your sausage contains no fillers with gluten. Always check labels if you have dietary restrictions.
How spicy is this dish?
The spice level depends on your choice of Italian sausage. Mild sausage creates a gentle heat, while spicy varieties add a nice kick. You can also add crushed red pepper flakes to suit your taste.
Final Thoughts
This Lasagna-Stuffed Peppers Recipe is such a joy to make and even more delightful to eat. It combines familiar, comforting flavors with a creative presentation that surprises and pleases everyone at the table. Whether you’re cooking for family, friends, or yourself, these peppers are a vibrant, satisfying meal that feels a little special but is so simple to whip up. Dive into this recipe soon—you’ll wonder why you didn’t make stuffed peppers like this sooner!
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Lasagna-Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings (4 bell peppers halved)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Lasagna Stuffed Peppers combine the rich flavors of classic Italian lasagna with the wholesome goodness of bell peppers. Ground Italian sausage simmers in marinara sauce, layered inside halved bell peppers with creamy cottage cheese, egg, parsley, and mozzarella, then baked to bubbly perfection. This hearty and comforting dish offers a delicious low-carb alternative to traditional pasta lasagna and serves as a crowd-pleaser perfect for family dinners.
Ingredients
Meat Sauce
- 1 lb Italian sausage (casings removed)
- 1 (24-oz) jar marinara sauce
- Salt, to taste
- Black pepper, to taste
Cheese Mixture
- 1 cup cottage cheese
- 1 large egg
- 2 tsp dried parsley
- 1½ cups shredded mozzarella cheese (divided)
- ½ cup grated parmesan cheese
Vegetables
- 4 large bell peppers, halved and seeded
Instructions
- Preheat Oven: Preheat your oven to 400ºF (200ºC) to prepare for baking the stuffed peppers.
- Prepare Peppers: Cut the bell peppers in half lengthwise, carefully removing the membranes and seeds. Arrange the pepper halves cut side up on a rimmed baking sheet or in a 9×13-inch baking dish.
- Cook Sausage: In a large skillet over medium heat, cook the Italian sausage until it is no longer pink. Drain any excess grease to keep the dish from becoming too oily.
- Make Meat Sauce: Add the marinara sauce to the cooked sausage and bring the mixture to a boil. Reduce heat and let it simmer for 5-10 minutes until thickened. Season with salt and black pepper according to taste. Remove from heat.
- Mix Cheese Filling: In a medium bowl, combine cottage cheese, egg, dried parsley, and ½ cup of shredded mozzarella cheese. Mix until blended well.
- Assemble Stuffed Peppers: Spoon about a tablespoon of shredded mozzarella into the bottom of each pepper half. Add 1/16 of the meat sauce on top, followed by 1/16 of the cottage cheese mixture. Repeat the layering with additional shredded mozzarella cheese. Finally, sprinkle the tops with grated parmesan cheese.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for 10-15 minutes more, until the cheese is bubbly and the peppers are tender but still hold their shape.
Notes
- Choose bell peppers of similar size for even cooking and presentation.
- Use a 9×13-inch baking dish or a rimmed baking sheet to prevent sauce spills in the oven.
- Drain excess grease after cooking sausage for a healthier dish and to avoid soggy peppers.
- The layering technique ensures each bite has a perfect balance of meat, cheese, and pepper.
- Allow the stuffed peppers to rest a few minutes after baking for easier serving and enhanced flavor melding.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
