What’s For Dinner: Lasagna-Stuffed Peppers

I have been in a bit of a recipe rut lately. So I spent a good portion of last week searching for some new ideas to cook up something delicious in the kitchen. It was good timing I guess, because our fridge died – so we had to clean it out, get a new one and start fresh. Luckily, I did my menu planning before the new fridge arrived – so when it was time to grocery shop, I had already planned out my week of meals & ingredients.

Something I seriously need to do more often, meal planning makes life SO MUCH EASIER!

But I’m sure you already knew that!

So today is all about that Lasagna – Stuffed Peppers!

I made this earlier this week and it was just too amazingly delicious NOT to share with you on the blog. I LOVE a good lasagna, BUT I’ve been trying to do the whole ‘less carb thing’ whenever I can. This combination seemed like a yummy one, so I was excited to try it out.

And obviously if I’m sharing it on the blog, you can guess it turned out pretty fantastic!

Here’s how it all went down:

1. Preheat oven to 350˚F | While the oven is preheating, cut the top off of 4 bell peppers & remove the seeds. Transfer to a square baking dish and bake for 20 minutes, to soften. When they are removed from the oven, drain any excess water inside.

2. Heat 2 tablespoons of oil in a large pot over medium high heat.  Add the 1 chopped onion and 4 cloves of chopped garlic, cook until softened.

3. Add 1/2 lb. ground beef, 1/2 lb. sweet Italian sausage and salt & pepper {to taste}. Cook until the meat has browned on all sides.

4. Add 14 oz. can of diced tomatoes and 14 oz. can of tomato sauce. Bring the mixture to a light simmer for 5-10 minutes, remove from heat and set aside.

5. In a small bowl, combine 15 oz. whole milk ricotta, 1 cup grates parmesan cheese and 1 egg. Mix together with a fork, set aside.

6. Prepare 1-2 cups of any pasta of your choosing al dente.

7. Assemble the ‘lasagna in each pepper’. Alternate meat sauce, pasta, ricotta mixture until the peppers are full. Top with mozzarella cheese.

10. Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned. Rest for 10-15 minutes before serving and Enjoy!

This dish turned out great for so many reasons. The 4 lasagna stuffed peppers were perfect dinner for Charles and I! And the measurements for the meat sauce made extra – which would be perfect for another pepper or two {depending on how many people you are making dinner for OR it was great to add to the extra pasta I prepared as a instant dinner for the kids!

The kids loved the meat sauce {I thought it was crazy delicious too!} and so easy to make with just a few ingredients – not to mention the sweet Italian sausage gave it a little extra yumminess to it! Might make this sauce again just for dinner on pasta, like the kids had!

While the sauce is all sorts of delicious, the perfect mixture of the ricotta cheese, a touch of pasta {which was way less than if I had made traditional lasagna} all in a cute little pepper cup. It was a really delicious meal. Came together quickly, easily, was something different that I hadn’t made anything like it in a while and everyone loved it!

I’ll be making these again for sure!

What’s the best thing you’ve made lately?

Please share!


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