Lasagne Soup Stuffed Bell Peppers

Lasagne Soup Stuffed Bell Peppers take everything you crave about classic lasagne and cozy tomato soup and tuck it inside a tender, roasted bell pepper for the ultimate crowd-pleasing bake. This recipe is perfect for families who love comfort food but want something simple enough for a weeknight, yet impressive for company. Expect bubbling cheese, saucy noodles, and all the Italian-inspired hug-in-a-bowl flavors with every bite.

When I first tested stuffing soup into peppers, it was a post-holiday fridge clean out and my family now requests it as a winter tradition.

Ingredients

• Bell Peppers: The sturdy shells hold saucy fillings Choose large and heavy peppers with shiny, wrinkle-free skin for best results
• Yellow Onion: Adds savory depth Look for firm onions with papery skins for the freshest taste
• Garlic: Adds aromatic warmth Use fresh over pre-minced for a bigger flavor impact
• Diced Tomatoes: Brings the saucy base Pick high-quality canned tomatoes with no added sugar for best flavor
• Baby Spinach: Wilts right in for greens and extra nutrition Go for leaves without yellowing or bruising
• Ground Beef or Italian Sausage: A classic lasagne foundation Opt for lean ground beef or flavorful sausage from your butcher
• Broken Lasagne Noodles: Classic taste and texture Use regular or oven-ready sheets broken into bite-sized pieces
• Ricotta Cheese: Creamy richness Use whole-milk ricotta for a silky result
• Mozzarella Cheese: Melty topping plus extra creaminess when stirred in Freshly grating makes it even gooier
• Parmesan Cheese: Brings a nutty savory edge Choose a wedge and grate yourself for the brightest flavor
• Low-Sodium Chicken or Vegetable Broth: Keeps the filling moist Use your favorite boxed or homemade stock
• Olive Oil: For sauteing aromatics and adding richness Pick extra virgin olive oil for best taste
• Dried Basil and Oregano: Classic Italian seasoning Use dried for convenience and longer shelf-life
• Crushed Red Pepper Flakes: Adds optional gentle heat Use more or less depending on your spice tolerance
• Salt and Black Pepper: Essential for heightening all the other flavors Use freshly ground for finishing at the table

Instructions

Preheat the Oven:

Set your oven to 375°F or 190°C so it is fully hot when the peppers are ready to bake

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat Add the diced onion and cook for two to three minutes stirring occasionally until it turns translucent Add minced garlic and cook for one more minute stirring constantly to avoid burning This step builds a sweet and savory base

Brown the Meat:

Add your ground beef or sausage to the skillet Break it apart with a spoon and cook until well browned about five minutes Spoon off any excess fat left in the pan so the filling does not become greasy

Simmer with Tomatoes and Greens:

To the cooked meat add canned diced tomatoes with juices baby spinach dried basil oregano red pepper flakes salt and black pepper Stir everything well Cook for another two minutes so the greens wilt and the flavors marry

Cook the Noodles:

Pour in chicken or vegetable broth and add the broken lasagne noodles Stir to make sure noodles do not stick to the pan Cover and simmer for about seven to eight minutes until the noodles are just tender You want them slightly undercooked here so they finish perfectly in the oven

Add Cheese for Creaminess:

Take the skillet off the heat Add half the mozzarella cheese and all the ricotta cheese Stir until completely combined and creamy

Stuff the Peppers:

With a spoon carefully fill each hollowed bell pepper with the lasagne soup mixture Pack the filling down gently so each pepper is well-stuffed Stand peppers upright in a baking dish so they do not tip over

Top with More Cheese:

Sprinkle over the remaining mozzarella along with grated Parmesan cheese This forms a melty and golden crust in the oven

Bake Covered:

Pour a splash of water into the base of the baking dish Cover tightly with foil and bake for twenty-five minutes This helps steam and soften the peppers

Finish Uncovered:

Remove the foil and let the peppers bake for another ten minutes This step guarantees the tops bubble and turn golden without drying out the filling

Rest then Serve:

Let the peppers sit for five minutes before serving This makes them easier to handle and allows flavors to settle

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My kids love to help stuff the shells and give them their own cheesy toppings We always sneak a taste of the gooey filling before it even hits the oven

Storage Tips

Store extra stuffed peppers in an airtight container in the refrigerator for up to four days They reheat best in the oven at 350°F covered with foil to keep them juicy If freezing let peppers cool completely then wrap tightly They can be reheated straight from frozen but give them extra time covered until hot

Ingredient Substitutions

Swap in ground turkey or chicken for a lighter version Lentils or finely chopped mushrooms work beautifully for vegetarian eaters Gluten-free lasagne noodles can replace the classic variety Just be sure not to overcook them in the skillet stage since they will keep softening in the oven

Serving Suggestions

Serve these stuffed peppers with a crisp green salad or wilted greens on the side For a true Italian-American dinner add garlic bread or focaccia A glass of Chianti or your favorite medium-bodied red wine makes this meal feel extra special

Cultural and Seasonal Context

Lasagne has roots in Italian cuisine but stuffing bell peppers is beloved across many cultures This dish takes those traditions and gives them a weeknight twist You can lean into the seasons by using red bell peppers in the summer and heartier sausage in the colder months

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Try seasonal add-ins or double the batch for freezer meals and you will have delicious comfort at the ready Lasagne soup stuffed peppers always impress and disappear fast

Common Recipe Questions

→ What type of meat can be used for the filling?

Ground beef or Italian sausage work well, but ground turkey or lentils may be substituted for a lighter or vegetarian option.

→ Do the lasagne noodles need to be cooked before adding?

The noodles go in uncooked and simmer with the filling until tender, soaking up all the flavorful juices.

→ What cheeses are best for stuffing the peppers?

Ricotta, mozzarella, and parmesan add creamy texture and rich flavor, making the filling wonderfully cheesy and satisfying.

→ Can other vegetables be added to the filling?

Yes, sautéed mushrooms or zucchini make tasty additions for extra veggies and flavor variations.

→ How do you keep the peppers tender yet sturdy?

Bake covered until just tender, then finish uncovered until the cheese is golden and bubbly for the perfect texture.

→ Which side dishes pair well?

A crisp green salad and garlic bread complement the stuffed peppers beautifully. Medium-bodied red wine also pairs well.