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!
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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!
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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.
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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.
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 14 oz of marinara sauce into the bowl with the cooked turkey meat and mix.
4. Add 1/2 c. of cottage cheese, 1 egg, and seasonings and mix until just combined.
5. Stir in 1/2 c. shredded mozzarella cheese until well-combined.
6. Break up 3 dry lasagna noodle sheets (no boil, oven ready) 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.
Give this new way to serve up lasagna a try tonight with the easiest Lasagna Stuffed Peppers recipe:
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PinIngredients
- 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
- 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.
- 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.
- Dump the marinara sauce into the bowl with the cooked turkey meat and mix.
- Add the cottage cheese, 1 egg, and salt and mix until just combined.
- Stir in 1/2 c. shredded mozzarella cheese.
- Break up the dry noodle sheets into smaller pieces.
- 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.
- Allow to cool down for 5-10 minutes so the liquids can absorb back into the mix and not be watery on the inside.
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!
