These Italian stuffed peppers are inspired by lasagna but without the noodles. The peppers are layered with meat, sauce and cheese and then baked for a melted cheesy meal. You only need four ingredients to make them and they are ready to serve in 30 minutes.
Sometimes I crave lasagna but I don’t want all of the carbs from the noodles and want something lighter but with the same flavors. So, I came up with these easy stuffed peppers. They have all of the sauce, cheese and meat like regular lasagna, but without the noodles. Everything is layered inside the peppers and baked until the cheese is melted and ooey-gooey.
These Italian stuffed peppers are easy to make with just four ingredients and I love that each stuffed pepper is an individual serving. Plus, it’s an easy 30-minute dinner which I love when we have busy work weeks.
How to Prep the Peppers
Bell peppers are great for stuffing because they hold their shape when they’re baked so all the fillings stay nice and snug inside even after they’re baked. I’ve made omelet stuffed peppers and tuna melt stuffed peppers, too.
You want to pick peppers that are big enough to hold the ingredients. I use green peppers because they seem to be on sale all the time, but you can use red, yellow or orange bell peppers, too.
Slice the tops of the peppers off so the stem is removed and you have a wide opening so the pepper looks like a bowl. Remove all of the seeds and pull out as much of the white ribs as you can from the inside.
Make the Filling
Cook ground beef on the stove until it’s cooked through and no longer pink. Divide the ground beef between the hollowed out peppers and top it with tomato sauce and cheese. Be sure to fill each pepper to the top with the fillings.
Bake the peppers on a baking sheet for 5 minutes at 375°F. Then turn the heat up to 400°F and bake the peppers until the cheese is completely melted and starting to blister.
These Italian stuffed peppers are easy enough for a weeknight but I think they’d be great for a party, too, since each person can have their own. You can also make these vegetarian by leaving out the meat and adding more cheese or switch out the ground beef for ground turkey if you want leaner meat.
I love how these turned out – they’re such an easy dinner and satisfy my lasagna cravings without all the carbs.
- 4 medium-sized green peppers
- 1 cup tomato or marinara sauce
- 1 cup shredded mozzarella cheese
- 1 cup cooked ground beef
- Preheat oven to 375°F. Line a baking pan with parchment paper.
- Slice tops off of green peppers so that they resemble bowls. Remove any seeds to hollow out the peppers.
- Add 1/4 cup of ground beef. Then layer 1/4 cup of tomato sauce. Then sprinkle on cheese until the cheese reaches the brim of the pepper bowl. Repeat with remaining peppers. Place peppers on baking sheet.
- Bake for about 10 minutes. After 5 minutes, turn heat up to 400°F so that the cheese begins to bubble and blister. Serve immediately.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.