Lasagna Stuffed
Peppers
All the flavors of lasagna — Italian turkey sausage, ricotta, Parmesan, mozzarella, and marinara — packed into roasted bell pepper halves instead of pasta layers. You get every bit of the comfort and richness of lasagna without a single noodle. Serve with warm marinara on the side for dipping and watch them disappear.
- Peppers
- 4 bell peppers, halved & cored
- Filling
- 1 lb Italian turkey sausage, casings removed
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 12 oz marinara sauce (half the jar)
- ¼ cup part-skim ricotta cheese
- ¼ cup Parmesan cheese, grated
- 1 cup reduced-fat mozzarella, shredded
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ¼ tsp black pepper
- Topping
- 1 cup reduced-fat mozzarella, shredded
- 12 oz marinara sauce (remaining half — for topping or dipping)
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1
Preheat & prep the peppers
Preheat oven to 375°F. Halve the bell peppers lengthwise and remove seeds and membranes. Place cut-side up in a lightly sprayed 9x13 baking dish and set aside.
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2
Brown the sausage
Cook the turkey sausage and diced onion in a large skillet over medium-high heat, breaking the meat apart, for 6–7 minutes until fully browned. Add the garlic in the last minute. Drain any excess liquid and return to the heat.
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3
Make the filling
Transfer the cooked sausage mixture to a large bowl. Add the ricotta, Parmesan, 1 cup of mozzarella, half the marinara, Italian seasoning, oregano, and black pepper. Stir until everything is well combined and the cheeses are evenly distributed. Taste and adjust seasoning.
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4
Stuff & top
Spoon the filling generously into each pepper half, mounding it above the rim. Spoon a little of the remaining marinara over the top of each stuffed pepper if desired, then sprinkle the remaining cup of shredded mozzarella evenly over everything.
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5
Bake, broil & serve
Bake uncovered at 375°F for 33–35 minutes until the peppers are tender and the filling is heated through. Switch to the broiler on high for 2–3 minutes until the mozzarella is bubbly and golden. Let rest for 5 minutes then serve immediately — with warmed marinara on the side for dipping.
- Serve the remaining marinara for dipping: The original recipe suggests this and it's genuinely a great idea — warm the remaining half jar of marinara in a small saucepan and serve alongside for dipping. It makes the whole meal feel more like restaurant lasagna.
- Green vs. colored peppers: Green bell peppers are slightly more bitter and hold their shape better during the long bake — red, yellow, or orange peppers are sweeter and softer. Both work well; use whichever you prefer or have on hand.
- Broil the cheese: Two minutes under the broiler gives you properly melted, golden, bubbly mozzarella — the difference between a good stuffed pepper and one that looks restaurant-quality on the plate.
- Make ahead: Assemble the stuffed peppers up to a day ahead and refrigerate without the cheese topping. Add the mozzarella and bake when ready — add 5 extra minutes to the bake time straight from the fridge.
- Leftovers: These reheat beautifully in the microwave for 90 seconds or covered with foil in a 350°F oven for 10 minutes. The flavors deepen overnight and they're arguably better the next day.