Lasagna Stuffed Peppers


I got so busy working on recipes to try in my Instant Pot mini and totally forgot to post my recipe adaptions for the  third person/blogger who has inspired A Solitary Feast  so I am going to do it this week.

I found Lady Melady: My Castle, My Food while I was looking for waffle recipes to adapt for my new waffle maker. I found a lot of awesome waffle recipes I wanted to try, and dinner recipes, and salad recipes and dessert recipes.  Pretty soon, Lady Melady: My Castle, My Food had a folder of her own among my piles of recipes to adapt.

I don’t remember what  made me think that Audrey lived around my home town but I asked her where she was from and found out she only lived about an hour away from my hometown. We immediately made plans to meet.  I am really glad we did.  Have you ever met someone you just clicked with?  That’s what happened with Audrey and me.  It soon became apparent upon meeting, that a love of cooking and food blogging wasn’t all we had in common. We have been friends ever since.  I still visit her site often when I need inspiration.

I have always loved stuffed peppers and I have been craving lasagna so there you go.  You can use my recipe for Italian Tomato Sauce found here.  There is no shame, however, in grabbing a jar of your favorite pasta sauce in a pinch.

Lasagna Stuffed Peppers

Adapted From Lady Melady:  My Castle, My Food

1/2 lb ground beef

1 1/2 cup  pasta sauce

1/4 tsp fennel seed, crushed

3/4 cup  ricotta cheese

3 TBS lightly beaten egg

1/4 tsp parsley

1/4 tsp garlic  powder

1/4 tsp salt

2 TBS Parmesan cheese

1/2 to 3/4  cup mozzarella cheese

2 bell peppers, halved and seeded

Preheat the  oven to 400 degrees.  In a frying pan over medium heat,   brown ground beef and fennel, until no longer pink. Drain   Add spaghetti sauce and mix well. Bring to a simmer and cook 10-15 minutes until the sauce has thickened and reduced.  Meanwhile, in a small bowl, combine the ricotta, egg,  parsley, garlic  powder, salt and parmesan cheese.  Mix well and set aside.  Cut two bell pepper in half and clean out the seeds and membranes.  Place two tablespoons of the ricotta cheese mixture in the bottom of each half,  fill each  pepper half  with the meat mixture.  Add another tablespoon of the ricotta mixture and sprinkle the mozzarella cheese over the top.  Place in a pan that can hold all the pepper halves in a single layer and bake 20-25 minutes or until the cheese is nicely browned.



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