These stuffed peppers are a delicious twist on classic lasagna, combining all the cheesy, savory flavors you love in a convenient, colorful package. Perfect for a comforting weeknight dinner that’s both satisfying and easy to make.
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Start by heating your oven to 350°F (175°C). Place the bell peppers cut-side up in a baking dish that’s about 10x15 inches, sprinkle them lightly with salt, and pour in just enough water to cover the bottom by about a quarter inch.
Next, heat a large skillet over medium-high heat. Brown the ground beef, breaking it up as it cooks, until it’s no longer pink—this usually takes around 5 to 7 minutes. Drain off the grease, then stir in the tomato sauce, tomato paste, a teaspoon of salt, oregano, and some black pepper. Let it all come to a boil, then turn the heat down and simmer gently for about 15 minutes so the flavors meld together.
To assemble, spoon a generous tablespoon of cottage cheese into each pepper. Then add a layer of mozzarella, followed by cheddar, and top everything with the meat sauce. Finish off by sprinkling a bit more mozzarella and cheddar on top.
Pop the peppers in the oven and bake until they’re tender and the cheese is bubbly and melted, which should take around 50 to 65 minutes. Let them cool slightly before serving.
- Choose peppers that are firm and evenly shaped for easy stuffing.
- Parboil the peppers before stuffing to ensure they cook through evenly.
- Use a mix of cheeses for a richer, creamier filling.
This dish combines the comforting flavors of lasagna with the fresh, vibrant taste of bell peppers. It’s a great way to enjoy a classic favorite in a lighter, more colorful form. Plus, it’s easy to prepare and perfect for a family meal.
Serve with a simple green salad or steamed vegetables to balance the richness. A side of garlic bread or a crusty baguette also pairs well and helps soak up any extra sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the peppers from becoming too soft. This dish can also be frozen before baking for up to 2 months.
