If you love lasagna but want a lighter, more nutrient-packed twist on the classic, my Stuffed Lasagna Peppers are the perfect dish! This recipe combines all the comforting flavors of traditional lasagna—savory marinara, creamy ricotta, and gooey melted cheese—packed into sweet, roasted bell peppers for a wholesome and satisfying meal.
These stuffed peppers are not only a crowd-pleaser but also a great way to sneak in extra veggies while keeping things low-carb and protein-packed. Whether you’re serving them for a family dinner or meal-prepping for the week, they’re easy to make, customizable to your favorite ingredients, and bursting with flavor in every bite.
Get ready to elevate your lasagna game with this fun, delicious, and nutrient-rich recipe! Let’s dig in!
• 1 cup whole-milk ricotta cheese (or dairy free cheese) • 1/2 cup shredded mozzarella (or dairy free cheese) • 1.5 pound 85% lean ground turkey • 1 1/2 teaspoon Italian seasoning • 1/2 teaspoon of each salt and pepper • 3 medium garlic cloves, chopped • 1/4 cup low-sodium chicken broth • 1 cup marinara sauce • 8 medium bell peppers • 1 tablespoon olive oil • 1 large egg, beaten • 1/2 cup fresh basil
Directions
1. Cut the top 1/2-inch off the peppers and reserve for another use. and scoop out the seeds and discard.
2. Put the oil in pan add the ground turkey, Italian seasoning, salt and pepper. Cook, stirring occasionally, until the meat is no longer pink, 5 minutes. Add the garlic and cook, stirring occasionally, 1 minute. Add 2/3 cup marinara sauce to the pot and stir to combine. Spoon half of the turkey-marinara meat sauce evenly into the peppers, set aside.
3. In a medium bowl, stir the ricotta, half of the basil and egg together until thoroughly combined.
4. Spoon the ricotta into the peppers. Spoon the remaining meat sauce into the peppers atop the ricotta, making sure to scrape the pot clean. Sprinkle the cheese on top of each pepper, pushing the cheese down a bit so it stays in the peppers.
5. Pour the remaining 1/2 cup of marinara and the chicken broth into the
Instant Pot or crockpot.
Instant Pot: Place a trivet with handles in the pot and place the peppers on the trivet, cheese side up. Lock on the lid, turn the pressure valve to sealing. Select pressure cook, adjust to high pressure, and set to cook for 6 minutes. When the cooking time is up, let the pressure naturally release for 10 minutes, then release any remaining pressure. Carefully transfer the peppers to plates using a large slotted spoon and set aside. Crockpot: Slow cook for 6 hours.
Serves 4
FREE WEBINAR
The holiday season is here, and with it comes a whirlwind of gatherings, indulgent meals, and a packed schedule. But staying healthy doesn’t mean you have to miss out on the fun or your favorite holiday treats! Join me on Monday, November 25th, at 5 PM CST for an empowering seminar that will help you navigate this festive season with confidence and balance.
In "Gobble, Go, Glow," we’ll cover:
Simple Strategies to enjoy your favorite holiday dishes without overindulging.
Time-Saving Tips to maintain an active lifestyle amidst a busy schedule.
Nutrient-Packed Choices to help you feel energized and glowing, no matter how hectic the season gets.
This session is designed to help you feel your best while savoring every moment of the holidays. Whether you’re hosting a feast or simply juggling a full calendar, you’ll walk away with practical tips to stay on track and still enjoy all the flavors of the season.
Let’s redefine healthy holiday living together—I can’t wait to see you there!
Comments