tut_lasagnastuffpeppers_plated

Lasagna Stuffed Peppers

prep time

30 minutes

cook time

1 hour

servings

4
These stuffed peppers are a yummy new take on an old family favorite. Our new Organic Pasta Sauce gives the meat filling that perfect blend of seasoning, along with Italian sausage and creamy ricotta cheese. These stuffed peppers are comfort food that can be enjoyed year round.
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ingredients

1 pound ground beef, or Italian sausage
1/4 pound Italian sausage, about 1 link
1/2 cup onion, very finely chopped
3 garlic cloves, minced
1/4 teaspoon red chili flakes
1/4 teaspoon fennel seeds
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Tuttorosso® Organic Pasta Sauce Tomato & Basil, save remainder for spaghetti night
1/2 cup ricotta cheese, whole milk variety
2 tablespoons Parmesan cheese
1 teaspoon dried parsley
1/4 teaspoon granulated garlic
1/2 cup shredded mozzarella cheese
1 egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 bell peppers, colors of your choice
2 tablespoons Italian bread crumbs
1 tablespoon butter, melted
1/4 teaspoon granulated garlic
2 tablespoons Parmesan cheese

instructions

  • Preheat oven to 350º F

Meat Sauce:

  • Preheat skillet over medium-high heat.  Remove Italian sausage from casing add to skillet along with ground beef.  Cook until no longer pink, breaking meat apart with a spoon.  Drain off excess fat and return meat back to skillet.  Reduce heat to medium.
  • Add onion and garlic to skillet and cook for 3-4 minutes, until onions are tender.  Add Tuttorosso® Organic Pasta Sauce, fennel seeds, salt, pepper and pepper flakes.  Reduce heat to Low and simmer gently for about 10 minutes.  Remove from heat and set aside.

Cheese Filling:

  • Combine egg, ricotta, parmesan and shredded mozzarella cheese, parsley, salt and pepper in a bowl until combined.  Set aside.
  • Remove the tops from the bell peppers and remove seeds and ribs from inside.  Make sure you leave the peppers whole so you may stuff.
  • Spray the bottom of an 8x8 pan with non-stick spray.  Place peppers in the pan. 
  • Begin layering the peppers with lasagna layers, beginning with the meat sauce.  Place 1/4 cup of meat sauce in the bottom of each pepper.  Divide cheese into 4 equal portions, form each portion into a flat disc and place on top of the meat sauce.  Add another 1/4 cup (or more) of the meat sauce to fill each pepper.
  • In a separate bowl, combine the bread crumbs, melted butter, parmesan cheese and granulated garlic.  Divide and sprinkle evenly over the tops of each pepper.
  • Add 1/4 cup of water the the baking dish and cover loosely with foil.  Bake for 45 minutes.  Remove from oven, remove foil and bake an additional 10-15 minutes until bread crumbs are brown.

nutrition

  • Calories:
    620
    |
  • Fats:
    36.0
    g
    |
  • Trans Fats:
    N/A
    g
    |
  • Cholesterol:
    200
    mg
    |
  • Sodium:
    1140
    mg
    |
  • Carbohydrate:
    23
    g
    |
  • Fiber:
    5
    g
    |
  • Protein:
    52
    g
    |
  • Vitamin A:
    N/A
    %
    |
  • Vitamin C:
    N/A
    %
    |
  • Calcium:
    25
    %
    |
  • Iron:
    6
    %

  • tut_lasagnastuffpeppers_plated
  • tut_lasagnastuffpeppers_cut

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