Stuffed bell peppers layered with lasagne noodles, beef, cheeses, and tomato, baked to bubbling perfection.
# Components:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or green), tops removed, seeds discarded
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 can diced tomatoes (14 oz), including juices
05 - 1 cup baby spinach, chopped
→ Meats
06 - 1/2 pound ground beef or Italian sausage
→ Pasta
07 - 1 cup broken lasagne noodles (approximately 3 sheets), uncooked
→ Dairy
08 - 1 cup ricotta cheese
09 - 1 cup shredded mozzarella cheese, divided
10 - 1/4 cup grated Parmesan cheese
→ Liquids
11 - 2 cups low-sodium chicken or vegetable broth
12 - 1 tablespoon olive oil
→ Seasonings
13 - 1 teaspoon dried basil
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon crushed red pepper flakes (optional)
16 - Salt, to taste
17 - Freshly ground black pepper, to taste
# Directions:
01 - Set oven to 375°F and allow to preheat.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion for 2 to 3 minutes until translucent. Add garlic and cook for 1 minute, stirring frequently.
03 - Add ground beef or Italian sausage to the skillet. Cook until thoroughly browned, breaking the meat into small pieces, about 5 minutes. Drain excess fat if present.
04 - Add diced tomatoes with juices, chopped spinach, dried basil, dried oregano, crushed red pepper flakes, salt, and freshly ground pepper to the skillet. Stir and cook for 2 minutes.
05 - Pour in broth and add broken lasagne noodles. Mix well, cover skillet, and simmer for 7 to 8 minutes until noodles reach al dente texture. Remove pan from heat.
06 - Stir half of the shredded mozzarella and all of the ricotta cheese into the mixture until smooth and creamy.
07 - Stuff the prepared bell peppers generously with the lasagne filling. Arrange peppers upright in a 9x13-inch baking dish.
08 - Evenly sprinkle the remaining mozzarella and Parmesan cheese over the filled peppers.
09 - Pour a little water (about 1/4 cup) into the bottom of the dish. Cover tightly with foil and bake for 25 minutes.
10 - Remove foil and continue baking for 10 minutes, until peppers are tender and cheese is golden and bubbling.
11 - Allow dish to rest for 5 minutes before serving for optimal texture.
