Ingredients
8
8 servings
- •4 lasagna noodles
- •4 large green bell peppers, halved and seeds and veins removed
- •19 ounces mild Italian sausage (such as Johnsonville®)
- •1 small onion, chopped
- •1 (15 ounce) can tomato sauce
- •1 clove garlic, minced
- •½ teaspoon dried oregano
- •½ cup ricotta cheese
- •1 egg
- •2 tablespoons grated Parmesan cheese
- •1 teaspoon dried basil
- •1 cup shredded mozzarella cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cut each noodle into 4 equal pieces.
- Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil; place bell pepper halves on top.
- Bake in the preheated oven until peppers soften, about 20 minutes.
- While peppers bake, heat a large skillet over medium-high heat. Cook sausage and onion until browned, about 8 minutes. Add tomato sauce, garlic, and oregano and bring to a simmer. Simmer until thickened, about 5 minutes more.
- Remove peppers from oven and pour off any excess liquid. Leave oven on.
- Whisk ricotta cheese, egg, Parmesan cheese, and basil together in a small mixing bowl. Layer each bell pepper half with 2 tablespoons sausage mixture, 1 noodle piece, and 1 tablespoon ricotta mixture. Repeat layers and sprinkle mozzarella cheese on top of each pepper. Place stuffed peppers on the baking sheet.
- Bake stuffed peppers in the preheated oven until cheese is browned and bubbly, about 25 minutes.
Nutritional Facts
Per 8 servings
- Calories: 303
- Carbohydrate: 20g
- Fat: 17g
- Fiber: 3g
- Protein: 18g
- Sugar: 6g
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