Kirbie's Cravings

Lasagna Peppers

These lasagna peppers are an easy and noodle free version of traditional lasagna. The peppers are layered with meat, sauce and cheese and then baked, for a melted gooey meal.

photo of a forkful of lasagna in a pepper

And I’m back! And while I had a ton of fun and delicious eats on my trip and very much want to return again soon for another visit, I am quite relieved to be back home to normal prices and warm weather. 4 GBP (6.73 USD) for a coffee was a price shocker. And it was cold and rainy the whole time. There was a 40 degree weather change when I landed in San Diego!
photo of lasagna peppers on a plate
Before I left on my trip, I made these peppers on a whim. Green peppers were on sale and I had some mozzarella cheese left that I needed to use up.
photo of a fork dipping into a lasagna pepper

I cooked some ground beef on the stove, layered the bottom of the peppers with it, then layered some marinara sauce and topped it off with shredded mozzarella cheese.
close-up photo of lasagna peppers

If you want to make a vegetarian version, you can leave out the ground beef.

I loved how these tasted! They are perfect for an easy dinner or even for a party.

close-up photo of a forkful of cheese

Lasagna Peppers

Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
These lasagna peppers are an easy and noodle free version of traditional lasagna. The peppers are layered with meat, sauce and cheese and then baked, for a melted gooey meal.

Ingredients

  • 4 medium-sized green peppers
  • 1 cup tomato or marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1 cup cooked ground beef

Instructions

  • 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.

Nutrition

Serving: 0.25of recipe, Calories: 147kcal, Carbohydrates: 3g, Protein: 12g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 39mg, Sodium: 512mg, Potassium: 296mg, Sugar: 2g, Vitamin A: 455IU, Vitamin C: 5.1mg, Calcium: 154mg, Iron: 1.3mg, Net Carbs: 3g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

8 comments on “Lasagna Peppers”

  1. these look delicious! and great for portion control too 🙂

  2. Thanks for this recipe. I love lasagna but hate the high-carb of it so this recipe is fantastic. Where did you buy your green peppers? I’m thinking Trader Joes?

  3. Wow.. so yummy.. I love lasagna and never imagined it can be served in bell pepper. I am a vegetarian so will have spinach instead of beef. Thanks for the recipe.

  4. But the noodles with the sauce are the best part!!!!!!!!!!!!!!!!!

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