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
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