Lasagna-Stuffed Peppers Recipe

Recipesfull introduces to you: Popular Recipes. (Lasagna-Stuffed Peppers Recipe). With only half a lasagna noodle per serving, this is sure to satisfy a lasagna craving for those watching their carb intake. Serve with a salad for a complete meal. Leftovers hold up nicely.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 8

Yield: 8 stuffed pepper halves

Lasagna-Stuffed Peppers Recipe

Ingredients

4 lasagna noodles

4 large green bell peppers

halved and seeds and veins removed

19 ounces mild Italian sausage (such as Johnsonville®)

1 small onion

chopped

1 (15 ounce) can tomato sauce

1 clove garlic

minced

½ teaspoon dried oregano

½ cup ricotta cheese

1 egg

2 tablespoons grated Parmesan cheese

1 teaspoon dried basil

1 cup shredded mozzarella cheese

Pasta and Noodle

Directions

Step 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.

Step 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.

Step 3

Bake in the preheated oven until peppers soften about 20 minutes.

Step 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.

Step 5

Remove peppers from oven and pour off any excess liquid. Leave oven on.

Step 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.

Step 7

Bake stuffed peppers in the preheated oven until cheese is browned and bubbly about 25 minutes.

Nutritional Information

Lasagna-Stuffed Peppers Recipe

Servings Per Recipe:8

Calories: 303.4

% Daily Value *

Protein: 18.1g 36%

Carbohydrates: 19.6g 6%

Dietary Fiber: 2.8g 11%

Sugars: 5.5g

Fat: 17.3g 27%

Saturated Fat: 7g 35%

Cholesterol: 61.2mg 20%

Vitamin A Iu: 678.8IU 14%

Niacin Equivalents: 6.3mg 49%

Vitamin B6: 0.4mg 28%

Vitamin C: 70.6mg 118%

Folate: 48.3mcg 12%

Calcium: 201mg 20%

Iron: 2.2mg 12%

Magnesium: 39mg 14%

Potassium: 539.6mg 15%

Sodium: 964.4mg 39%

Thiamin: 0.4mg 39%

Calories From Fat: 156.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.