Lasagna-Stuffed Peppers Tasty Recipes

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Lasagna-Stuffed Peppers

"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."

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
• 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

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H

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

Notes :

• You can use any color bell pepper you prefer. I like to mix it up with red and green for the holidays.

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