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

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 4
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

Directions:

  1. Preheat oven to 375°F. Line a baking pan with parchment paper.

  2. Slice tops off of green peppers so that they resemble bowls. Remove any seeds to hollow out the peppers.

  3. 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.

  4. 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 Facts
Lasagna Peppers
Amount Per Serving (0.25 of recipe)
Calories 147 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 39mg13%
Sodium 512mg22%
Potassium 296mg8%
Carbohydrates 3g1%
Sugar 2g2%
Protein 12g24%
Vitamin A 455IU9%
Vitamin C 5.1mg6%
Calcium 154mg15%
Iron 1.3mg7%
Net Carbs 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

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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