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

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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.