Bell peppers packed with savory lasagne flavors, hearty beef, and melted cheese, baked for a cozy family dinner.
# Ingredient List:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or green), tops removed and seeded
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 can diced tomatoes (14 oz), undrained
05 - 1 cup baby spinach, chopped
→ Meats
06 - 1/2 pound ground beef or Italian sausage
→ Pasta
07 - 1 cup broken lasagne noodles (about 3 sheets), uncooked
→ Dairy
08 - 1 cup ricotta cheese
09 - 1 cup shredded mozzarella cheese, divided
10 - 1/4 cup grated Parmesan cheese
→ Liquids
11 - 2 cups low-sodium chicken or vegetable broth
12 - 1 tablespoon olive oil
→ Seasonings
13 - 1 teaspoon dried basil
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon crushed red pepper flakes
16 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Adjust oven rack to center position and preheat to 375°F (190°C).
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook an additional minute until fragrant.
03 - Add ground beef or sausage to the skillet and cook, breaking up with a spoon, until browned, about 5 minutes. Drain excess fat if needed.
04 - Stir in diced tomatoes with juices, chopped spinach, dried basil, dried oregano, crushed red pepper flakes, and season generously with salt and freshly ground black pepper. Cook for 2 minutes, stirring well.
05 - Pour in broth and add broken lasagne noodles. Mix thoroughly, cover, and simmer for 7 to 8 minutes, until noodles are just al dente. Remove from heat.
06 - Stir in 1/2 cup of shredded mozzarella cheese and all ricotta cheese until fully blended and creamy.
07 - Fill each prepared bell pepper with the lasagne mixture and stand upright in a 9x13-inch baking dish.
08 - Sprinkle remaining 1/2 cup mozzarella cheese and all grated Parmesan cheese evenly over the stuffed peppers.
09 - Pour a splash of water into the baking dish. Cover tightly with foil and bake for 25 minutes.
10 - Remove foil and bake an additional 10 minutes, until bell peppers are tender and cheese topping is golden and bubbling.
11 - Let peppers stand for 5 minutes before plating for optimal texture.
