My kids and their grandmother (my mom) have something they call “the lasagna club.” The terms of the membership include an unabashed, undying, eager passion for all things lasagna. So you can imagine how excited they were when I introduced lasagna stuffed peppers into their lives. Lasagna in its own single-serving edible vessel? They were positively giddy.
This tried-and-true lasagna stuffed peppers recipe is a family favorite, and it doesn’t take a whole lot of time or effort to prepare. With no noodles to contend with and no carefully spreading of ricotta required, these stuffed peppers can be assembled in 15 minutes—including the time it takes to brown the meat. Add a side salad, and you’ll have a complete meal.
Once you make these simple lasagna stuffed peppers, you’ll understand why my kids love them so much, too.
The filling in this classic version includes ground beef and rice. Replace the ground beef with ground turkey thighs for a lighter option.
I filled these with two layers of ricotta, meat, and sauce before topping them off with mozzarella. But I must note, as I started the second layer, I wasn’t sure it would fit. It did. So feel free to fill them all the way up.
Then they are baked. I tent aluminum foil over them, securing the edges as best I can without letting the top touch the peppers. Then, for the last 10 minutes, I remove the foil to let the cheese finish its melting and browning process.