Lasagna-Stuffed Peppers

With only half a lasagna noodle per serving, this is sure to satisfy a lasagna craving for those watching their carb intake. Serve with a salad for a complete meal. Leftovers hold up nicely.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 303 Calories

Ingredients

• 1 egg
• 1 cup shredded mozzarella cheese
• 1 clove garlic, minced
• 2 tablespoons grated Parmesan cheese
• 1 small onion, chopped
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• 1 (15 ounce) can tomato sauce
• ½ cup ricotta cheese
• 4 lasagna noodles
• 4 large green bell peppers, halved and seeds and veins removed
• 19 ounces mild Italian sausage (such as Johnsonville®)

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cut each noodle into 4 equal pieces.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil; place bell pepper halves on top.

Step 3

Bake in the preheated oven until peppers soften, about 20 minutes.

Step 4

While peppers bake, heat a large skillet over medium-high heat. Cook sausage and onion until browned, about 8 minutes. Add tomato sauce, garlic, and oregano and bring to a simmer. Simmer until thickened, about 5 minutes more.

Step 5

Remove peppers from oven and pour off any excess liquid. Leave oven on.

Step 6

Whisk ricotta cheese, egg, Parmesan cheese, and basil together in a small mixing bowl. Layer each bell pepper half with 2 tablespoons sausage mixture, 1 noodle piece, and 1 tablespoon ricotta mixture. Repeat layers and sprinkle mozzarella cheese on top of each pepper. Place stuffed peppers on the baking sheet.

Step 7

Bake stuffed peppers in the preheated oven until cheese is browned and bubbly, about 25 minutes.