Lasagna Stuffed Peppers

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These Lasagna Stuffed Peppers are filled with a savory meat sauce, ricotta cheese mixture, and topped with bubbly mozzarella and parmesan cheeses. They’re a perfect lower carb, gluten-free substitute for a traditional lasagna.

Close up of a stuffed pepper with glass casserole dish blurred in background.

Lasagna is one of my favorite meals ever, but it is pretty labor intensive. Using the peppers to hold the lasagna mixture rather than building the layers with pasta in a casserole dish simplifies this meal without sacrificing flavor.

Besides being super easy to prepare, stuffed peppers also work well for meal prep. Make a batch on Sunday, then simply heat and serve Monday night for a speedy weeknight dinner. Any leftovers reheat well for an easy lunch.

FAQS:

Should peppers be precooked before stuffing?

This is a personal preference. If you don’t par cook the peppers before stuffing, the peppers will remain quite crisp. I prefer to bake them in a 400ºF for about 10-15 minutes for the texture we like. This softens them, but they still maintain their structure.

Can you freeze stuffed peppers?

Yes, freezing stuffed peppers is easy. Simply bake according to the instructions, allow to cool, then freeze. Wrap peppers individually, and store in an airtight container for up to three months. To reheat, simply thaw in the refrigerator overnight, then heat in a 350ºF oven until cooked through. The internal temperature should reach 165ºF.

INGREDIENTS FOR LASAGNA STUFFED PEPPERS:

Bell peppers: Any color of peppers you like will work just fine.
Meat sauce: Check out my Ragù Meat Sauce or you can simply brown ground beef or Italian sausage (or a mix of the two) and stir in some marinara.
Ricotta cheese: Adds a super creamy texture to the dish.
Egg: Acts as a binder for the ricotta cheese mix.
Spinach: Optional, but I love adding extra veggies.
Italian seasoning blend: Adds fantastic flavor to the cheese mixture.
Mozzarella cheese: I like to use slices of cheese, but you can also use shredded if you prefer.
Parmesan cheese: Adds a bit of salty flavor to the dish.

HOW TO MAKE THESE EASY STUFFED PEPPERS:

Begin by preheating the oven to 400ºF. While the oven is preheating, cut the peppers in half from top to bottom, and remove the seeds and ribs. (Leave the stem intact.) Place the peppers in a lightly greased 11″ x 18″ baking dish. Bake for about 10-15 minutes, until the peppers are slightly softened. Make sure to drain any condensation that has accumulated in the peppers when you remove them from the oven. (Note: You can also boil the peppers to par cook them. The Typical Mom has a step-by-step tutorial for How to Blanch Bell Peppers.)
While the peppers are baking, chop the spinach fairly fine. Mix together the ricotta cheese, egg, chopped spinach, and Italian seasoning blend.
Slice or shred the mozzarella cheese, and set aside.
After you remove the peppers from oven, turn the oven down to 350ºF to finish baking.
After the peppers are cool enough to touch, fill each about ⅓ full with the meat sauce.
Divide the ricotta cheese mixture equally between the peppers, nearly filling them.
Add a spoonful of sauce over the ricotta cheese.
Top each pepper with the mozzarella and parmesan cheeses.
Return the peppers to the oven and bake for about 20-25 minutes. Turn the oven to broil for the last few minutes to get a nice browning on the cheese topping. Keep a close eye on them so the don’t burn. Let rest about 5 minutes before serving.
Note: You can prep these ahead of time through the point of topping with the cheese and store in an airtight container in the refrigerator until ready to bake. You will just need to increase the cooking time slightly as the ingredients will be cold.

Cutting the peppers in half, and removing the seeds and ribs. — Slice peppers in half, and remove the ribs and seeds.

Prepped peppers in a glass baking dish ready to go in the oven. — Slice peppers in half, and remove the ribs and seeds.

SERVING SUGGESTIONS:

Try serving with a side salad such as: Greek Inspired Cucumber Salad, an easy Caprese Salad, or a simple Veggie Ribbon Salad.
Add an easy side dish such as: Air Fryer Zucchini Fries or Oven Roasted Spaghetti Squash.
A crusty garlic bread is always a delicious choice.

Overhead shot of two stuffed peppers on a plate with a fork and knife.

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INGREDIENT SUBSTITUTIONS:

Ricotta cheese: Cottage cheese will also work in this recipe. Just make sure to strain it first to remove excess moisture. Cottage cheese is also lower in calories than ricotta.
Italian seasoning blend: Make your own using ½ teaspoon basil, ½ teaspoon oregano, ¼ teaspoon rosemary, ¼ teaspoon parsley, and ¼ teaspoon thyme.
Make it vegetarian: Substitute the ground meat in the sauce for lentils, tempeh, or plant based “meat” crumbles.

RECIPE NOTES:

This recipe was originally published on January 17, 2017 but has been updated with new photos and recipe tips to improve the reader experience.
I like to use Ragù Meat Sauce for this recipe, but you can also use any sauce you like. The meat sauce recipe makes four quarts, and it’s something we always have in the freezer.
If you don’t already have meat sauce, simply brown a pound of ground meat, and stir in your favorite marinara sauce.
Serve 1-2 pepper halves per person depending on if you’re including a side or not.

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MORE PEPPERS TO LOVE:

Side shot of stuffed peppers on a black plate garnished with crema, jalapenos, and cilantro with blurred baking dish in background.

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Ultimate Pizza Stuffed Peppers

Unstuffed Pepper Casserole

Lasagna Stuffed Peppers

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Lasagna Stuffed Peppers are filled with a savory meat sauce, ricotta cheese mixture, and topped with bubbly mozzarella and parmesan cheeses.

Ingredients

4 large bell peppers, any color
2 cups meat sauce (see notes)
1 ¼ cups ricotta cheese
1 large egg
¾ cup spinach, finely chopped
2 teaspoons Italian seasoning blend
½ teaspoon pink Himalayan salt
4 ounces mozzarella cheese
½ cup Parmesan cheese, fresh grated

Instructions

Begin by preheating the oven to 400ºF. While the oven is preheating, cut the peppers in half from top to bottom, and remove the seeds and ribs. (Leave the stem intact.) Place the peppers in a lightly greased 11″ x 18″ baking dish. Bake for about 10-15 minutes, until the peppers are slightly softened. Make sure to drain any condensation that has accumulated in the peppers when you remove them from the oven.
While the peppers are baking, chop the spinach fairly fine. Mix together the ricotta cheese, egg, chopped spinach, and Italian seasoning blend.
Slice or shred the mozzarella cheese, and set aside.
After you remove the peppers from oven, turn the oven down to 350ºF to finish baking.
After the peppers are cool enough to touch, fill each about ⅓ full with the meat sauce.
Divide the ricotta cheese mixture equally between the peppers, nearly filling them.
Add a spoonful of sauce over the ricotta cheese.
Top each pepper with the mozzarella and parmesan cheeses.
Return the peppers to the oven and bake for about 20-25 minutes. Turn the oven to broil for the last few minutes to get a nice browning on the cheese topping. Keep a close eye on them so the don’t burn. Let rest about 5 minutes before serving.

Notes

You can prep these ahead of time through the point of topping with the cheese and store in an airtight container in the refrigerator until ready to bake. You will just need to increase the cooking time slightly as the ingredients will be cold.
I like to use Ragù Meat Sauce for this recipe, but you can also use any sauce you like. The meat sauce recipe makes four quarts, and it’s something we always have in the freezer.
If you don’t already have meat sauce, simply brown a pound of ground meat, and stir in your favorite marinara sauce.
Serve 1-2 pepper halves per person depending on if you’re including a side or not.

INGREDIENT SUBSTITUTIONS:

Ricotta cheese: Cottage cheese will also work in this recipe. Just make sure to strain it first to remove excess moisture. Cottage cheese is also lower in calories than ricotta.
Italian seasoning blend: Make your own using ½ teaspoon basil, ½ teaspoon oregano, ¼ teaspoon rosemary, ¼ teaspoon parsley, and ¼ teaspoon thyme.
Make it vegetarian: Substitute the ground meat in the sauce for lentils, tempeh, or plant based “meat” crumbles.

Nutrition Information

Yield 8 Serving Size ½
Amount Per Serving Calories 201Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 54mgSodium 599mgCarbohydrates 14gFiber 3gSugar 7gProtein 13g

Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.