Lasagna Stuffed Peppers

These Lasagna Stuffed Peppers are a delicious low carb twist on a classic. Filled with creamy cottage cheese, a meaty sauce and lots of cheese, they are sure to be a family favorite.

Lasagna Stuffed Peppers are a delicious way to enjoy the flavor of lasagna without the carbs and to take advantage of the lower prices of peppers late in the summer. I love the flavor of orange, red, and yellow peppers and their color is even more awesome than their flavor.

I usually like to grab one in each color when I make stuffed peppers and have a rainbow of stuffed peppers. 🙂

Reader Comment

Loretta says- “I’m not a super fan of peppers but this recipe is amazing! It is pretty easy to make and no kidding tastes like lasagna. I was not missing the noodles. As soon as peppers go on sale, I’m going to make again.” ⭐⭐⭐⭐⭐

Do You Have To Pre-Cook The Peppers?

There is no need to pre-cook the peppers for this recipe. You can add a few minutes to the baking time if you want them softer.

How To Make

(More detailed instructions in recipe card below.)

These peppers are similar to my Lasagna Zucchini Boats.

1. I start by making a super thick meat sauce with ground beef.
   
2. The bottom of the peppers get stuffed with a mixture of cottage cheese (you can use ricotta instead), an egg, and Parmesan cheese.
   
3. Then the meat sauce goes on top.
   
4. I mix the leftover sauce with a small can of tomato sauce and pour it in the bottom of the baking dish. Having a little liquid surround the peppers as they cook helps get them soft and then you have extra sauce to spoon over the peppers.
   
5. Once the peppers are mostly cooked through, I add the mozzarella cheese and pop it back in the oven to finish cooking.
   

   How Long To Cook

   You will need to adjust the cooking time to suit your tastes. I like my peppers to still have a little crunch so I cook them about 35 minutes, but you may want to cook them up to 15 minutes longer to get the peppers really soft.

   

   Variations and Substitutions

   This recipe is easy to customize based on what you like and what you have on hand.

   • Use ground turkey or Italian sausage in place of ground beef. Lentils can be used to make it vegetarian.
   • Use ricotta cheese instead of cottage cheese.
   • Double the amount of crushed red pepper flakes to make it spicy.
   • Garnish with fresh basil.

   Storage

   Leftovers will keep for 4 days in an airtight container in the refrigerator.

   

   More Stuffed Pepper Recipes

   • Jambalaya Stuffed Peppers
   • Slow Cooker Stuffed Peppers
   • Italian Sausage Stuffed Peppers
   • Broccoli and Cheese Stuffed Peppers
   • Air Fryer Italian Sausage Stuffed Peppers

   Originally posted July 19, 2016.

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