Lasagne Stuffed Peppers

These lasagna stuffed peppers are a beautiful, delicious combo of two comfort foods: lasagna and stuffed peppers.  It features roasted red bell peppers stuffed with lasagna essentials: a robust pesto ricotta layer, a saucy and flavorful meat mixture layer, a must needed pasta layer, and of course, tons of gooey, melty mozzarella cheese. I use Galbani® Whole Milk Ricotta Cheese and Carando® Abruzzese Italian Style Meatballs –to make this a delicious and quick Italian feast your whole family will love!

This post is sponsored by Carando® Italian Meatballs and Galbani® Ricotta and Mozzarella Cheese. The opinions and text are all mine.

An Italian Feast for Your Family

I’m so excited to bring you this new recipe: lasagna stuffed peppers. It’s easy, delicious, comforting, and packed with flavor. It also allows you to make an Italian feast for your family any day of the week.

These lasagna stuffed peppers pack all the flavor and coziness of lasagna into the ease and low-carb goodness of stuffed peppers. 

Perfectly roasted red peppers are stuffed with a layer of pesto ricotta, a layer of orzo pasta, a layer of a rich, veggie packed meat sauce then topped with tons of mozzarella cheese and baked to golden brown perfection. It’s garnished with fresh basil, extra pesto, and a rich, balsamic glaze. Yum!

What makes this dish so creamy, rich, delicious, and easy?! Galbani Whole Milk Ricotta and Carando meatballs. The ricotta adds a creamy, richness to the dish. Plus, ricotta is a must for any good, authentic lasagna! The meatballs, which are already perfectly seasoned, make this dish super flavorful, plus super quick! Italian night has never been so easy with Carando and Galbani with their fresh ingredients and authentically Italian tastes!

Ingredients in Lasagna Stuffed Peppers

Here’s what you need to make this recipe:

• Galbani Whole Milk Ricotta, it’s rich and creamy which goes perfectly with the hearty meat sauce. 
• Carando Italian Style Meatballs, these juicy and perfectly seasoned meatballs work as the base of the meat sauce. Using them makes this dish so quick and easy as they are already seasoned and so flavorful. Just add them to a hot pan, create a nice sear, and crumble them for the sauce. 
• Pesto, it gets added to the ricotta layer with fresh parm and lemon zest. The creaminess of the ricotta with the brightness of the pesto makes for an irresistible bite. 
• Lemon zest, adds brightness to help balance the rich flavors. 
• Orzo, adds a little more substance to the dish; I mean pasta is a must for a lasagna dish. Amiright?! I love orzo as it’s easy to add to the pepper vessel and adds a nice bite to the dish. 
• Red Sauce, is added to the crumbled meatballs to create the red sauce. Just use your favorite! 
• Spinach, I sauté this with the meatballs to add some bright, green goodness to the dish. You know I love to add extra vitamins and nutrients where I can! 
• Onion + Fresh Garlic, sauteed and added to the meat sauce for extra flavor! 
• Red Bell Peppers, these act as the vessel for the dish. I prefer red for their beautiful color and bright flavor – they become sweet and succulent when roasted! 
• Parmesan + Basil, the perfect garnish for any Italian feast!

More about Carando and Galbani

Galbani Ricotta Cheese is ultra-creamy, has an exceptional taste, and is authentically Italian. It adds richness and creaminess to the dish that makes these peppers shine! Galbani cheeses are made with high quality ingredients and will make a lasting impression on your family! 

Equally as delicious is Carando’s Italian Style Meatballs. They are authentically Italian, which is easy to tell from their amazing taste! They are perfectly seasoned, so you do not have to do any work to make them flavorful. They are also super juicy, which makes the red sauce extra delicious! I also love them because they are gluten-free and Non-GMO.You can find both of these amazing products at Kroger. Save $2 when you purchase ONE (1) Galbani® Ricotta 15 oz. or Mozzarella Cheese 16 oz. AND Carando® Abruzzese Italian Meatballs 16 oz by clicking HERE.

How to make Lasagna Stuffed Peppers

Pre-heat the oven to 400 degrees. Cut the bell peppers in half and remove seeds. Add prepared peppers to a baking dish and drizzle with a little olive oil. Bake for about 12 minutes or until just starting to soften and caramelize. Remove peppers from the oven to be stuffed. 

Next, heat olive oil in a large skillet over medium heat. Add the diced onions and sauté until translucent. Add the garlic and a small pinch of salt and cook until the garlic is fragrant. Next, add the spinach and cook until wilted. Remove from pan. 

Heat a little more olive oil in the skillet. Add the Carando meatballs. Sear on both sides to form a golden-brown crust, then break into crumbles. Continue to cook the meatballs until just cooked through. Do not overcook, as they will continue to cook in the oven. Add the garlic, onion, and spinach mixture along with the red sauce and stir until everything is well-combined. Taste and adjust seasonings as necessary.

In a small bowl, mix together the Galbani Ricotta, pesto, parmesan cheese, and lemon zest.

Time to stuff the peppers!

First, add a layer of the pesto ricotta.

Next, add a layer of orzo.

Next, add the meat sauce mixture.

Now, top with shredded mozzarella cheese (I recommend Galbani Mozzarella, shredded by hand).

Finally, cook for 10-15 minutes or until the cheese on top is golden brown and the peppers are tender. For that extra touch, broil the peppers for 1-2 minutes or until golden brown bubbles form. Delish!

Garnish with grated parm, extra pesto, fresh basil, and balsamic glaze, if desired!

Done. It’s so so good! You will love this Italian Feast! 

Here are some ways to switch up the dish for any taste:

Nutrient Rich of Low Carb Option, You can use whole wheat orzo for added fiber and nutrients. Of course, if you want to make this a very low carb dish, you can omit the orzo all-together and the dish will still be delish!

Sneak in more Veggies, you could also add grated zucchini or carrots to get picky toddlers (or husband’s) to get more veggie goodness in their lives!

Try a Different Pepper, I love the red for the color and sweeter flavor. But you could also use green for a milder more earthy taste. Orange and yellow also work and will be a bit more sweet than green peppers. 

Spice it Up, add some crushed red pepper to the meat sauce for a spicy kick!! 

Different Red Sauce Options, I used our favorite classic jarred tomato pasta sauce for this dish. But a vodka sauce or herb packed red sauce would also work!! 

**The only thing I would not recommend changing is the Galbani Ricotta and Carando meatballs. They both are the stars of the dish and make it flavorful, rich, and delicious!

Enjoy!

I am obsessed with these easy, flavor-packed lasagna stuffed peppers featuring Galbani Ricotta and Carando meatballs. I know once you make them, you will be too!

f you make these Lasagna Stuffed Peppers, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

Print

Lasagna Stuffed Peppers

These lasagna stuffed peppers are a beautiful, delicious, healthy combo of two comfort foods: lasagna and stuffed peppers. 

Course Main Course

Keyword healthy dinner, italian meal, lasagna, stuffed peppers

Prep Time 20 minutes

Cook Time 25 minutes

Servings 4 servings

Author Danielle

Ingredients

• 1 cup Galbani Ricotta Cheese
• ¼ cup pesto
• 2 tablespoon parmesan cheese
• 1 tablespoon lemon zest
• Salt and pepper to taste
• 1 package Carando Italian Style Meatballs
• 1-2 tablespoons olive oil
• Half a small yellow onion diced
• 2-3 cloves garlic
• 2 cups fresh spinach
• 1 cup jarred tomato pasta sauce
• Salt and pepper to taste
• 6-8 red bell peppers
• 1 cup Galbani Mozzarella Cheese hand shredded
• Italian seasoning for topping
• For Garnish chopped basil, balsamic glaze, and extra pesto, if desired

Instructions

1. Pre-heat the oven to 400 degrees. Cut the bell peppers in half and remove seeds and ribs. Add prepared peppers to a baking dish and drizzle with a little olive oil. Bake for about 12 minutes or until just starting to soften and caramelize. Remove peppers from the oven to be stuffed.
2. In a small bowl, mix the Galbani Ricotta, pesto, parmesan cheese, lemon zest and desired amount of salt and pepper. Set aside.
3. Next, heat olive oil in a large skillet over medium heat. Add the diced onions and sauté until translucent. Add the garlic and a small pinch of salt and cook until the garlic is fragrant. Next, add the spinach and cook until wilted. Remove from pan.
4. Heat a little more olive oil in the skillet. Add the Carando meatballs. Sear on both sides to form a golden-brown crust, then break into crumbles. Continue to cook the meat until just cooked through. Do not overcook, as they will continue to cook in the oven when the peppers are baked. Add the garlic, onion, spinach mixture along with the red sauce and stir until everything is well-combined. Taste and adjust seasonings as necessary.
5. To stuff the peppers, first, add a layer of the pesto ricotta. Next, add a layer of orzo. Next, add the meat sauce mixture. Finally, top with shredded mozzarella cheese and a sprinkle of Italian seasoning.
6. Cook for 10-15 minutes or until the cheese on top is golden brown and the peppers are tender. If desired, broil the peppers for 1-2 minutes or until golden brown bubbles form.
7. Garnish with grated parmesan, extra pesto, fresh basil, and balsamic glaze.
8. Serve and enjoy!

You May Also Like:

Easy, Healthier Lasagna Casserole Turkey meatballs with cranberry horseradish glaze Chimichurri Meatballs with Toasted Cauliflower Rice Pumpkin Pasta with Pumpkin Sage Turkey Meatballs