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Lasagna Stuffed Peppers

January 29, 2018 by Cara

Green bell peppers filled with lasagna in a dish

Ooey gooey cheesy lasagna stuffed inside bell peppers, makes for a quick and easy meal. These Lasagna Stuffed Peppers are a low carb twist on an Italian classic dish that your family will love in a matter of 30 minutes! 

RELATED: Monster Bell Pepper Salad Cups

Lasagna Peppers in a dish and spatula

A meaty marinara sauce combined with cottage cheese (yup, you read that right) and mozzarella cheese, all stuffed inside green bell pepper halves and layered between oven ready lasagna noodles; this is now one of my favorite ways to serve up lasagna to my family. It’s incredibly easy to whip up and bake and it comes within its own edible bowl–a great way to get in an extra scoop of your daily vegetable serving! 

RELATED: Mexican Stuffed Peppers

A dish with 4 lasagna stuffed peppers

Why Cottage Cheese in these Lasagna Stuffed Peppers?

I use cottage cheese instead of ricotta because I am all about using ingredients that I have on hand at all times. And since my little guy LOVES cottage cheese, it’s always in the fridge at our house. I’d rather use up what we normally eat than buy a tub of ricotta cheese that I’d use one time. Cottage cheese makes a good swap for ricotta but you can easily just use ricotta if you prefer.

RELATED: Stuffed Bell Peppers

A fork pulling out lasagna from a bell pepper with gooey cheese.

30 minutes is all it takes to make these Lasagna Stuffed Peppers. Just follow the photo tutorial on how to make them for your next family dinner:

1. Saute 1/2 lb. turkey meat (I go with a lesser lean meat for more flavor, about 85%) with 1/4 of a yellow onion, chopped. Add the seasonings and salt and saute until browned. Place in a bowl and cool in the freezer for 5 minutes.

a skillet with ground turkey meat

 

2. While the turkey meat is sautéing, halve both bell peppers and deseed each of them. Place the four halves into an oven safe dish that can handle being broiled. 

A dish with 4 green bell pepper halves

 

3. Dump the 14 oz of marinara sauce into the bowl with the cooked turkey meat and mix.

A bowl with marinara sauce and the ground turkey meat

4. Add 1/2 c. of cottage cheese, 1 egg, and seasonings and mix until just combined. 

A bowl filled with marinara sauce, cottage cheese and an egg.

5. Stir in 1/2 c. shredded mozzarella cheese until well-combined.

A bowl with marinara sauce and cheese on top.

6. Break up 3 dry lasagna noodle sheets (no boil, oven ready) into smaller pieces.

A cutting board with broken up pieces of dry lasagna noodles.

7. Layer the bell peppers by adding the meaty sauce first. Add the dry noodles on top and repeat. The top layer should be the sauce and then add the other 1/2 c. of cheese to each halve. Place into your oven at 400 degrees for 20 minutes. Broil for a few minutes or until the tops are nicely brown.

Give this new way to serve up lasagna a try tonight with the easiest Lasagna Stuffed Peppers recipe:

Print
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Lasagna Peppers in a dish and spatula

Lasagna Stuffed Peppers

  • Author: Fork & Beans
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 4 Servings 1x
Print Recipe
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Ingredients

Scale
  • 2 large green bell peppers, deseeded and halved
  • 1/4 yellow onion, chopped
  • 1/2 lb ground turkey meat (85% lean)
  • 1 tsp. sea salt
  • 1 tsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 14 oz marinara sauce
  • 1/2 c. cottage cheese (can sub ricotta)
  • 1 egg
  • 1 c. shredded mozzarella cheese, divided
  • 1/2 tsp. sea salt

Instructions

  1. Saute the turkey meat with the chopped yellow onion. Add the seasonings and salt and saute until browned. Place in a bowl and cool in the freezer for 5 minutes.
  2. While the turkey meat is sautéing, halve both bell peppers and deseed each of them. Place the four halves into an oven safe dish that can handle being broiled.
  3. Dump the marinara sauce into the bowl with the cooked turkey meat and mix.
  4. Add the cottage cheese, 1 egg, and salt and mix until just combined.
  5. Stir in 1/2 c. shredded mozzarella cheese.
  6. Break up the dry noodle sheets into smaller pieces.
  7. Layer the bell peppers by adding the meaty sauce first. Add the dry noodles on top and repeat. The top layer should be the sauce and then add the other 1/2 c. of cheese to each halve. Place into your oven at 400 degrees for 20 minutes. Broil for a few minutes or until the tops are nicely brown.
  8. Allow to cool down for 5-10 minutes so the liquids can absorb back into the mix and not be watery on the inside.

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

Make sure you allow the Lasagna Stuffed Peppers to sit once out of the oven in order to make sure that the liquids inside absorb back into the filling. Otherwise, you will have a watery filling. Everyone gets one bell pepper!

Lasagna Peppers in a dish and spatula

 

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Filed Under: Dinner Ideas, Fresh Out of the Oven, Gluten-Free, Kid-Friendly

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

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Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

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