My carb cravings have been all over the place this week! One way I enjoy satisfying that craving is by incorporating a shitton of veggies into my favorite recipes. These zucchini lasagna stuffed peppers are exactly what I needed.
Time to Prep:
We start by cutting off the top and deseeding the peppers. Then pop them into the oven to get the cooking process started. While the peppers are in the oven, you want to cook the meat sauce, slice the zucchini and prepare your ricotta mixture.
Now, you are going to stuff the peppers by layering the ingredients like you would a lasagna. The order of your layers is totally up to you. You can achieve two layers of meat sauce, ricotta, and zucchini in each pepper. Then, end with a layer of mozzarella and parmesan cheese. This is the perfect place to get the kids involved in the cooking process! It’s fun and you don’t need to worry about anyone using a knife.
It’s always fun to involve the whole family in the cooking process . They will be so excited to see how it turns out, and what it is going to taste like. So, if you are trying to get your kids/family to eat more veggies, this recipe is definitely a fun start.
zucchinI lasagna stuffed pepper:
Feel free to ask any questions and share these zucchini lasagna stuffed peppers with all your lasagna-loving friends. Especially those who want to cut down on those carbs. As always, have FUN in the kitchen!
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Bell peppers stuffed with all the goodness of lasagna, minus the carbs.
4 large bell peppers, multiple colors
1 tbsp. avocado oil
1/2 lb. ground beef, pork or bison
1/2 onion, diced
2 cloves garlic, finely minced
1 tsp sea salt
1/2 tsp crushed red pepper flakes
1/4 tsp chili powder
1 1/2 cup arrabbiata sauce
1/2 large zucchini
1/2 cup ricotta cheese
1/4 cup fresh basil, parsley will also work
1/3 cup plus 2 tbsp. parmesan cheese
1/4 cup mozzarella cheese
fresh basil for garnish
Preheat oven to 350 degrees F.
Cut off the top of each pepper, remove the seeds, and place them up right in a baking dish. Then, transfer them to the oven and bake for 20 minutes.
Heat avocado oil in a skillet over medium high heat. Add the onion and garlic and sauté until onions are translucent. Now, stir in the ground beef, salt, pepper flakes, chili powder and cook until the meat is browned. Then, add the arrabbiata/marinara sauce and stir to combine. Simmer for 5-10 minutes and remove the sauce from heat.
In a mixing bowl, add the ricotta, egg, basil, 1/3 cup parmesan cheese and stir to combine.
Now, slice the zucchini into very thin rounds and set them aside.
In another bowl, mix together the remaining 2 tablespoons of parmesan and mozzarella cheese.
Remove the peppers from the oven and drain off any access liquid from inside the peppers.
Stuff the peppers by alternating the meat sauce (1-2 tbsp.), zucchini slices (2-3 slices) and ricotta cheese mixture (1-2 tbsp.) in that order.
After the second and last layer, top off each pepper with the mozzarella and parmesan cheese mixture.
Return the dish to the oven and bake for 20 minutes. Now, turn the oven to broil and continue to bake for 5 minutes or until the cheese is bubbly and brown.
Rest for a few minutes and serve with fresh basil.
Keywords: Zucchini lasagna stuffed pepper, one pot meals