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.
- I start by making a super thick meat sauce with ground beef.
- The bottom of the peppers get stuffed with a mixture of cottage cheese (you can use ricotta instead), an egg, and Parmesan cheese.
- Then the meat sauce goes on top.
- 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.
- 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
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Lasagna Stuffed Peppers
Equipment
Ingredients
- 1 pound lean ground beef
- 1 small sweet or yellow onion, chopped
- 3 cloves garlic, minced
- 1 (6-ounce) can tomato paste
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1/2 cup water
- 1 cup cottage cheese
- 1 egg,, lightly beaten
- 1/2 cup freshly grated Parmesan cheese
- 3 bell peppers, red, yellow, or orange, halved and seeds removed
- 1 (7-ounce) can tomato sauce
- 1 1/2 cups shredded Mozzarella cheese
Instructions
- Add ground beef to a nonstick pan over medium-high heat. Break apart with a wooden spoon and add onion. Cook until beef is no longer pink.
- Add garlic to pan with beef and cook 1 minute.
- Add tomato paste, diced tomatoes, salt, basil, oregano, black and crushed red pepper, and water. Stir to mix well and let simmer for 15 minutes. Mixture should be very thick, but add more water if you want to thin it.
- In a small bowl, stir together cottage cheese, egg, and Parmesan cheese.
- Place pepper halves in a 9×13-inch baking dish. Spoon cottage cheese mixture into pepper halves, dividing evenly.
- Scoop ground beef mixture into pepper halves. You will probably have some ground beef mixture leftover. Mix it together with the tomato sauce and spoon into bottom of baking dish so that it covers the bottom.
- Cover baking dish with aluminum foil and bake in a 375 degree oven for 35 to 40 minutes.
- Remove foil and sprinkle mozzarella on peppers.
- Return baking dish to oven uncovered and bake another 5 to 10 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted July 19, 2016.
Disclosure: This post contains affiliate links.
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.
These are incredible! I made them as the recipe instructed except used half ricotta and half cottage cheese. They’re sooo good. This definitely became a favorite. Glad i doubled the recipe because they still taste great leftover too
I used left over homemade spaghetti sauce on top of the filling. Excellent use of leftover sauce!
Being a Southern Boy, the website caught my eye. I tried this tonight. Definitely a “keeper”. This was the first time I actually ate all the pepper. It’s delicious, and rather fun to make – even after work!
So happy you liked it!
Outstanding! Thank you!
Thanks for this marvellous post.
Yummy… It’s absolutely delicious!
This is such a great idea, Christin! My husband and I love stuffed peppers, but I always forget to make them. Love this lasagna version!
Love how you cut the carbs with these peppers- yum!
Hi Christin! I love this low-carb lasagna recipe! I’m definitely pinning, sharing and adding to my menu line-up. Your photos are gorgeous!
Thanks so much Holly!
Seriously LOVE these! We haven’t had stuffed peppers in so long but these are right up our alley! Such a fun healthier take on lasagna.