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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Let’s get cooking
Let’s get cooking
Zucchini Lasagna Stuffed Peppers
Bell peppers stuffed with all the goodness of lasagna, minus the carbs.
Bell peppers stuffed with all the goodness of lasagna, minus the carbs.
Prep Time:10 mins
Cook Time:55 mins
Total Time:1 hr 5 mins
Yields:4 Serves
1X
2X
3X
Ingredients
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4
large bell peppers, multiple colors
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1
tbsp. avocado oil
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1/2
lb. ground beef, pork or bison
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1/2
onion, diced
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2
cloves garlic, finely minced
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1
tsp sea salt
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1/2
tsp crushed red pepper flakes
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1/4
tsp chili powder
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1
1/2 cup arrabbiata sauce
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1/2
large zucchini
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1/2
cup ricotta cheese
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1
egg
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1/4
cup fresh basil, parsley will also work
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1/3
cup plus 2 tbsp. parmesan cheese
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1/4
cup mozzarella cheese
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fresh basil for garnish
Instructions
- 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.
Congrats beautiful lady on the launch of your blog!!. This looks awesome as all your meals! Looking forward to seeing more. Blessings and love.
YAY!!! Glad you are here. love it
Congratulations on the new site – I’ve already bookmarked it (and you’re on the TOOLBAR, which is like speed dial for the interwebs). So excited for you! And us, because we get to try out all these recipes. Yum!
That makes me so happy my love. Thank you very much!
LOVING this, Charlotte!! Huge congrats! The site looks wonderful!
Thank you so much love! I am so glad you like it!