Lasagne Soup Stuffed Bell Peppers (Print Version)

Hearty lasagne soup filling nestles inside tender peppers, baked with a creamy, cheesy Italian twist.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or green), tops trimmed, seeds removed
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 (14 oz) can diced tomatoes
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 (optional)
16 - Salt and freshly ground black pepper, to taste

# Steps to Follow:

01 - Set oven to 375°F (190°C) to begin preheating.
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 sauté for an additional minute.
03 - Add ground beef or Italian sausage to the skillet and cook until browned, breaking up with a spoon, about 5 minutes. Drain any excess fat if necessary.
04 - Stir in diced tomatoes with juice, chopped spinach, dried basil, oregano, red pepper flakes, salt, and black pepper. Cook for 2 minutes until spinach wilts.
05 - Add chicken or vegetable broth and broken lasagne noodles. Mix well, cover the skillet, and simmer for 7 to 8 minutes until noodles are just al dente. Remove from heat.
06 - Stir in half of the shredded mozzarella cheese and all of the ricotta cheese until the mixture is creamy.
07 - Carefully stuff each prepared bell pepper with the lasagne soup mixture. Arrange peppers upright in a 9x13-inch baking dish.
08 - Sprinkle the remaining shredded mozzarella and the grated Parmesan cheese over the tops of the stuffed peppers.
09 - Add a small splash of water to the bottom of the baking dish. Cover tightly with foil and bake for 25 minutes.
10 - Remove foil and bake for an additional 10 minutes until the peppers are tender and cheese is golden and bubbling.
11 - Allow peppers to rest for 5 minutes before serving warm.

# Additional Tips::

01 -
  • Pantry-friendly approach with everyday ingredients found at any grocery store
  • Bakes all in one dish for fewer dirty pans and easy cleanup
  • Packed with protein-rich meat and cheese balanced by plenty of veggies
  • Easy to adapt for vegetarian and gluten-free diets
  • A favorite for adults and kids alike thanks to the fun, colorful presentation
02 -
  • High in filling protein and fiber for a satisfying main dish
  • Wonderful for meal prep and lunch leftovers reheats beautifully
  • Freezes surprisingly well for up to two months after baking and cooling
  • The sweet bite of yellow bell peppers with creamy cheese is my favorite flavor contrast
03 -
  • Do not skip letting your skillet mixture cool briefly before stirring in the cheese or you may end up with separated or grainy filling
  • Choose the widest bell peppers you can find for easiest stuffing and even baking
  • Grate your mozzarella and Parmesan fresh for a next-level cheese pull and rich top crust

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