Let’s ignore the fact that it has been a few months since my last blog post. Honestly, I don’t know where the time has gone, but I have a good one for you! I love stuffed peppers and the recipe we have been making since I was a kid will be on the blog…eventually, but first I stumbled into this twist and it was so good it became first in line.
Lasagna Stuffed Peppers!
This is super simple, and it’s made even more simple by using jarred marinara sauce as a bulk of the seasoning. Another thing I love about this dish is that it uses ground turkey, and that just always makes me feel healthier!
The Process
Preheat oven to 350. In a small bowl mix ricotta, 1/2 tsp salt, 1/2 ground pepper, and 1/2 tsp parsley flakes. Set aside.
Then cut the bell peppers in half length-wise and clean. Wash and then set open side up in an oiled glass pan. Place a scoop of ricotta mixture at the bottom of each pepper (about a tablespoon).
Then in a bowl, make your meatballs, add turkey, 1/2 cup of your favorite marinara sauce, onion, garlic, and remaining salt and ground pepper. You don’t want to over mix, that makes for an icky meatball.
Next divide the meatballs evenly into the peppers. Depending on the size of your pepper, they may be over stuffed, which is fine. If you have too much extra you can make just a plain meatball or use additional peppers. Top each stuffed pepper with a spoonful more of sauce.
Cover and bake for 1 hour or until an internal temp of 165 is reached. Remove the pan from the oven, top each pepper with the ricotta mixture, and shredded mozzarella, and then bake 15 min more until the cheese melted and golden.
While your peppers are finishing in the oven, cook pasta according to package directions. Drain, put the pasta back in the pan with butter, and remaining sauce.
Serve!
Recipe
Lasagna Stuffed Peppers
Italian flavors in a simple weeknight meal.
Ingredients
- 1 lb Ground Turkey
- 2 Red Bell Peppers
- 1 c Ricotta
- 1/4 c White Onion Small Dices
- 3 Cloves Garlic
- 1/2 c Marinara Sauce jarred
- 1 tsp Salt divided
- 1 1/2 tsp Pepper divided
- 1/2 tsp Parsley
- 1 lb Short Pasta
- 1 c Shredded Mozzarella
Instructions
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Preheat oven to 350
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Cut peppers in half length-wise, and clean. Place open side up in a greased glass dish.
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In a bowl mix together ricotta, 1/2 tsp salt, 1/2 tsp pepper, and parsley flakes. Put one scoop in the bottom of each pepper (about 1 tablespoon). Set remaining mixture aside.
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Next make the meatballs. Mix together turkey, sauce, onion, garlic, salt & pepper until just incorporated. Then divide the meatballs evenly in the peppers and top each with a spoonful of sauce. Cover with foil and bake 50 mins.
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While the peppers are baking, cook pasta according to package directions. Drain and stir in 1 tablespoon of butter and remaining marinara sauce.
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Take the peppers out of the oven, spoon remaining ricotta mixture on the peppers and then top each with mozzarella. Put back in the oven until melted and golden brown.
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Serve with the pasta on the side!
Enjoy! xoxo, birdbelly
