Save All the comforting flavors of lasagne soup baked inside tender bell peppers for a hearty, family-friendly main dish.
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This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
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- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
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My family loves lasagne soup, so transforming it into stuffed peppers was an instant hit in our kitchen. Each pepper holds its own cheesy, saucy serving that feels extra special and cozy—perfect for busy weeknights!
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Ingredients
- Bell Peppers: 4 large (red, yellow, or green), tops cut off, seeds removed
- Yellow Onion: 1 small, diced
- Garlic: 2 cloves, minced
- Diced Tomatoes: 1 (14 oz/400 g) can
- Baby Spinach: 1 cup, chopped
- Ground Beef or Italian Sausage: 1/2 lb (225 g)
- Broken Lasagne Noodles: 1 cup (about 3 sheets), uncooked
- Ricotta Cheese: 1 cup
- Mozzarella Cheese: 1 cup shredded, divided
- Parmesan Cheese: 1/4 cup grated
- Chicken or Vegetable Broth: 2 cups, low-sodium
- Olive Oil: 1 tbsp
- Dried Basil: 1 tsp
- Dried Oregano: 1 tsp
- Crushed Red Pepper Flakes: 1/2 tsp (optional)
- Salt and Freshly Ground Black Pepper: To taste
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Instructions
- Preheat:
- Preheat oven to 375°F (190°C).
- Sauté Aromatics:
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 2 to 3 minutes until translucent. Add garlic and cook 1 minute more.
- Brown Meat:
- Add ground beef or sausage and cook until browned, breaking it up with a spoon, about 5 minutes. Drain excess fat if necessary.
- Simmer Veggies:
- Stir in diced tomatoes, spinach, basil, oregano, red pepper flakes, salt, and pepper. Cook for 2 minutes.
- Cook Noodles:
- Add broth and broken lasagne noodles. Stir well, cover, and simmer for 7 to 8 minutes until noodles are just al dente. Remove from heat.
- Mix Cheeses:
- Stir in 1/2 cup mozzarella and all the ricotta cheese until creamy.
- Stuff Peppers:
- Stuff each bell pepper with the lasagne soup mixture. Place peppers upright in a baking dish.
- Top & Bake:
- Sprinkle remaining 1/2 cup mozzarella and the Parmesan over the tops. Add a splash of water to the bottom of the dish, cover with foil, and bake for 25 minutes.
- Finish Baking:
- Uncover and bake an additional 10 minutes until peppers are tender and cheese is golden and bubbly.
- Rest & Serve:
- Let rest for 5 minutes before serving.
Save The kids love helping stuff the peppers and sprinkle cheese on top, making dinner prep into a fun family moment.
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Serving Suggestions
Pair these peppers with a crisp green salad and garlic bread for a satisfying meal that feels like a comforting Italian feast.
Allergen Information
This dish contains gluten from lasagne noodles and dairy from cheeses. Possible allergens can be present in processed meats if using sausage. Always double-check labels.
Nutritional Information
Per serving: Calories 420, Total Fat 19 g, Carbohydrates 33 g, Protein 29 g.
Save 
Try this hearty recipe when you want a cozy twist on lasagne. It is sure to please both adults and kids alike!
Recipe FAQ
- → Can I use other meats besides beef or sausage?
Yes, ground turkey or even lentils offer lighter or vegetarian alternatives while keeping the great flavor.
- → How do I prevent peppers from being soggy?
Bake upright, covered to steam, then uncover for a golden, bubbly cheese finish. Let rest before serving to set.
- → What cheeses work best?
Ricotta and mozzarella deliver creamy texture, while Parmesan adds sharpness. Substitute cottage cheese if preferred.
- → Can I make this ahead?
Yes, the filling can be prepped in advance and peppers assembled just before baking for easy weeknight meals.
- → Are there gluten-free options?
Use gluten-free lasagne noodles to accommodate dietary needs without sacrificing taste or texture.
- → Can I add extra vegetables?
Sautéed mushrooms or zucchini blend into the filling for more nutrients and earthy flavors.
