Lasagna-Stuffed Peppers Recipe

Name: Lasagna-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lasagna noodles; 4 large green bell peppers, halved and seeds and veins removed; 19 ounces mild Italian sausage (such as Johnsonville(R)); 1 small onion, chopped; 1 (15 ounce) can tomato sauce; 1 clove garlic, minced; 1/2 teaspoon dried oregano; 1/2 cup ricotta cheese; 1 egg; 2 tablespoons grated Parmesan cheese; 1 teaspoon dried basil; 1 cup shredded mozzarella cheese

Servings: persons

4 lasagna noodles
4 large green bell peppers, halved and seeds and veins removed
19 ounces mild Italian sausage (such as Johnsonville(R))
1 small onion, chopped
1 (15 ounce) can tomato sauce
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 cup ricotta cheese
1 egg
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1 cup shredded mozzarella cheese

1
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.
2
Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil; place bell pepper halves on top.
3
Bake in the preheated oven until peppers soften, about 20 minutes.
4
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.
5
Remove peppers from oven and pour off any excess liquid. Leave oven on.
6
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.
7
Bake stuffed peppers in the preheated oven until cheese is browned and bubbly, about 25 minutes.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 lasagna noodles, 4 large green bell peppers, halved and seeds and veins removed, 19 ounces mild Italian sausage (such as Johnsonville(R)), 1 small onion, chopped, and more.

Yes, Lasagna-Stuffed Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lasagna-Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions