Lasagna Stuffed Peppers Recipe
Looking for a really good stuffed peppers recipe that doesn't include rice? Look no further!
This is a wonderful alternative to traditional stuffed peppers recipe. If you are wondering how to make stuffed peppers, my step by step pictures will guide you through it.
Here's what you are going to need:
3 large or 4 medium green peppers
1 pound package of spaghetti or other pasta
For the sauce:
1 lb. Lean ground beef
1 small onion, chopped
3 cloves garlic, chopped
4 ounces of mushrooms, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 (1 lb. 10 oz.) jar spaghetti sauce, divided (I used Ragu Chunky Garden Variety
For the Filling:
1 (15-ounce) package ricotta cheese
1 egg, slightly beaten
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 teaspoons Italian Seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup of Parmesan cheese, grated
3 cups of Shredded Mozzarella cheese, divided
Here's what you need to do:
Preheat oven to 350° F.
In a large skillet, brown the lean ground beef.
Add the chopped onions, garlic, mushrooms, 1 teaspoon salt and 1/4 teaspoon pepper.
Saute over medium heat until onions are soft.
Remove from heat and stir in 1 ½ cups of the spaghetti sauce. Set aside.
Spread the remaining sauce in the bottom of a 9 x 13 glass baking dish. Set aside.
Bring a large pot of water to a boil.
Cut peppers in half and remove the seeds.
Carefully drop half of the green peppers at a time into the boiling water.
Cook 5 minutes. Remove from water and drain. Repeat with remaining pepper halves. DO NOT discard the pot of water. You'll use it to cook the pasta later.
Place the peppers, cut side up, on top of the sauce in the baking dish. Cut a 1 inch slit in the bottom of each pepper so that the liquid from the pepper will be able to escape and won't water down the cheese mixture. Set aside.
In a medium bowl, combine the ricotta cheese, spinach, egg, 1 teaspoon salt, 1/4 teaspoon pepper and the Italian Seasoning.
Add the 1/4 cup of grated Parmesan cheese and 1 cup of the mozzarella cheese.
Divide the filling evenly between the stuffed peppers packing the filling down into the peppers.
Top each of the peppers with the meat sauce mixture. It's gonna mound up and some of it will fall over the sides but that's okay.
Top with the remaining mozzarella cheese.
Bake in the preheated 350° F oven for 30 minutes or until tops begin to brown.
Return the pot of water to a boil.
Cook the spaghetti according to the package directions. Drain.
Remove the peppers from the baking dish. Toss the cooked pasta in with the sauce that is in the baking dish. You may need to add a little water to the sauce to make sure that all of the pasta is coated so that it won't stick together. Return peppers to the dish.
All that's left to do is to enjoy these wonderful lasagna stuffed peppers!
***Note: You can also use ground turkey in place of the ground beef if you want. You can also use any kind of pasta you want if you don't want to use spaghetti.
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