Lasagna-Stuffed Peppers

Serves 4

This recipe puts a tasty new twist on classic stuffed peppers. This vegetarian version contains all the fabulous lasagna ingredients—ricotta, mozzarella, garlic and marinara sauce.


  • 4 bell peppers, whatever color you like
  • 1 cup ricotta cheese
  • 1 egg
  • ¾ cup grated mozzarella cheese, divided
  • ¼ cup chopped fresh parsley
  • 1 clove minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup marinara sauce


Heat the oven to 375° F. Cut the top off each pepper and scrape out the insides.

In a large bowl, mix together the ricotta, egg, ½ cup mozzarella cheese, parsley, garlic, salt and pepper.

Spoon 2 tablespoons marinara sauce into each pepper and top with a heaping ¼ cup of the ricotta mixture. Next top with 2 more tablespoons marinara sauce and 1 tablespoon mozzarella cheese.

Bake peppers until cheese is melted and bubbly, 25 to 30 minutes.

Note: If you would like your peppers to be really soft, you can throw them into boiling water for 2 minutes before filling.

Nutrition Analysis: 200 cal, 10 g fat, 70 mg chol, 380 mg sodium, 12 g carbs, 2 g fiber, 5 g sugar, 16 g protein