Save All the comforting flavors of lasagne soup baked inside tender bell peppers for a hearty, family-friendly main dish.
The first time I made these lasagne soup stuffed bell peppers, my family was amazed at how all the beloved flavors of lasagne could be enjoyed in a single, colorful pepper. It quickly became one of our most requested cozy meals—especially during chilly nights.
Ingredients
- Vegetables: 4 large bell peppers (red, yellow, or green) tops cut off seeds removed, 1 small yellow onion diced, 2 cloves garlic minced, 1 (14 oz/400 g) can diced tomatoes, 1 cup baby spinach chopped
- Meats: 1/2 lb (225 g) ground beef or Italian sausage
- Pasta: 1 cup broken lasagne noodles (about 3 sheets) uncooked
- Dairy: 1 cup ricotta cheese, 1 cup shredded mozzarella cheese divided, 1/4 cup grated Parmesan cheese
- Liquids: 2 cups low-sodium chicken or vegetable broth, 1 tbsp olive oil
- Seasonings: 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp crushed red pepper flakes (optional), Salt and freshly ground black pepper to taste
Instructions
- Prep the oven:
- Preheat oven to 375°F (190°C).
- Sauté vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 2–3 minutes until translucent. Add garlic and cook 1 minute more.
- Cook meat:
- Add ground beef or sausage and cook until browned, breaking it up with a spoon about 5 minutes. Drain excess fat if necessary.
- Simmer flavors:
- Stir in diced tomatoes (with their juice), spinach, basil, oregano, red pepper flakes, salt, and pepper. Cook for 2 minutes.
- Add broth and pasta:
- Add broth and broken lasagne noodles. Stir well, cover, and simmer for 7–8 minutes until noodles are just al dente. Remove from heat.
- Add cheese:
- Stir in 1/2 cup mozzarella and all the ricotta cheese until creamy.
- Stuff peppers:
- Stuff each bell pepper with the lasagne soup mixture. Place peppers upright in a baking dish.
- Top and bake:
- Sprinkle remaining 1/2 cup mozzarella and the Parmesan over the tops. Add a splash of water to the bottom of the baking dish, cover with foil, and bake for 25 minutes.
- Finish and serve:
- Uncover and bake an additional 10 minutes until the peppers are tender and the cheese is golden and bubbly. Let rest for 5 minutes before serving.
Save My kids love picking out their favorite pepper colors and helping stuff them with the hot, cheesy filling. It always turns dinner into a fun family event.
Serving Suggestions
Serve these stuffed peppers with a crisp green salad and garlic bread for a complete meal—they pair wonderfully with a medium-bodied red wine like Chianti.
Required Tools
Have a large skillet, 9x13-inch baking dish, knife and cutting board, plus foil handy to make prep and cleanup a breeze.
Nutrition Info
Each serving delivers about 420 calories, 19 g total fat, 33 g carbohydrates, and 29 g protein, making this a wholesome dinner option any night.
Save Lasagne soup stuffed bell peppers bring all the comfort of classic lasagne with a fun, veggie-forward twist your family will love.
Recipe FAQ
- → Can I use a different type of meat?
Yes, ground turkey, chicken, or even lentils can be substituted for beef or sausage to suit your preferences.
- → Do I need to pre-cook the lasagne noodles?
No, the noodles cook directly in the sauce, absorbing flavor and reducing preparation time.
- → How can I make this vegetarian?
Replace meat with lentils, sautéed mushrooms, or extra veggies. Opt for vegetable broth for a meat-free version.
- → What sides pair well?
A crisp green salad and garlic bread are great choices, and a glass of Chianti complements the dish nicely.
- → Can I make this ahead?
Stuff the peppers in advance, refrigerate, and bake when ready to serve. Add extra baking time if chilled.
- → Are there gluten-free options?
Use gluten-free lasagne noodles or pasta to make this meal suitable for those with gluten intolerance.