Description
This low-carb Lasagna Stuffed Peppers recipe combines the comforting flavors of classic lasagna with the freshness of bell peppers. Filled with lean ground turkey, savory pasta sauce, and a blend of cottage, Parmesan, and mozzarella cheeses, this dish is a perfect family-friendly dinner that’s both flavorful and nutritious. Baked until golden and bubbly, these stuffed peppers deliver a delightful twist on traditional Italian comfort food while keeping carbs in check.
Ingredients
Scale
Stuffed Peppers
- 4 medium bell peppers (any color)
- 1 pound ground turkey
- 1 small yellow onion, diced
- 2 cups pasta sauce
- 1 cup cottage cheese
- 1/2 cup Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup mozzarella cheese (for topping)
Instructions
- Prepare the Peppers: Cut the tops off the bell peppers and carefully remove the seeds and core. Set the hollowed peppers aside and dice the yellow onion.
- Sauté the Filling: Heat a skillet over medium heat and cook the ground turkey until it is no longer pink. Add the diced onion and continue to cook until the onion becomes golden brown. Pour in the pasta sauce and let the mixture simmer for 2 to 3 minutes to combine the flavors.
- Mix in Cheeses: Remove the skillet from heat and stir in the cottage cheese and Parmesan cheese until everything is evenly combined. Season the mixture with salt and black pepper to taste, ensuring the filling is flavorful.
- Stuff the Peppers: Carefully fill each prepared bell pepper with the meat and cheese mixture. Arrange the stuffed peppers side-by-side in a baking dish, fitting them snugly to prevent tipping.
- Add the Topping and Bake: Sprinkle the mozzarella cheese evenly over the tops of the stuffed peppers. Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until the cheese is melted and golden brown and the peppers are tender.
Notes
- You can use any color of bell peppers according to your preference or availability.
- For extra flavor, consider adding Italian seasoning or garlic to the meat mixture.
- If you want to lower calories further, use part-skim mozzarella cheese.
- Make sure not to overfill the peppers to avoid spilling during baking.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
