Sometimes getting vegetables into my family is an incredibly hard task, but stuffed peppers makes it easy!
I am dealing with picky eaters who only love carrot sticks and ranch dip.
I have been trying to introduce vegetables in different ways at dinner and this recipe for stuffed peppers did the trick.
Bell peppers are such bright and fun colors, that your kids will love them. They aren’t spicy, and they are delicious when paired with lasagna.
If you love Stuffed Peppers, check out these other recipes on our site:
My kids also love to help me make these, because they are so simple to put together.
How to make Ground Turkey Lasagna Stuffed Peppers
Step 1: Preheat oven to 400 degrees and line a large baking sheet with aluminum foil. We add the aluminum foil to avoid making a mess.
If you are fresh out of aluminum foil, you could also just spray a pan with non stick cooking spray.
Step 2: Cut each green bell pepper in half and remove the seeds. I lay my peppers on their sides, horizontally, and slice them in half.
You could cut it vertical with the stem, but I like my peppers cut wide, because they are easier to layer the lasagna, and aren’t as deep.
Step 3: Lay the peppers on the prepared pan and bake for 20 minutes in preheated oven.
Step 4: In a large skillet, brown ground turkey and diced onion until turkey is no longer pink. If you don’t like turkey, you could also use ground beef.
We recommend rinsing and draining both your ground turkey or your ground beef when making this recipe. If there is a lot of grease, it may leak through the peppers and make them soggy.
Step 5: Mix in spaghetti sauce, Italian seasoning, and red pepper flakes to the saluted meat and onions, and let simmer over low heat for 5 minutes.
Step 6: Remove peppers from oven and spread a little bit of ricotta cheese in each pepper. If you don’t like ricotta cheese, you could also use cottage cheese as a replacement.
Step 7: Add a scoop of the prepared meat sauce in each pepper, then top with mozzarella cheese and Parmesan cheese.
Step 8: Sprinkle the fresh parsley on top. Bake for an additional 15-20 minutes in the oven or until cheese is melted and bubbly.
My little ones loved that the peppers were bright colors and I we talked about how these peppers are sweet instead of hot before we served them up.
These are a great low-carb alternative to regular lasagna. It has all the same flavors as lasagna, just without all the noodles. Serve it with our Italian Fresh Green Salad and dinner is done.
Replacements I could use for bell peppers?
Sometimes you just aren’t in the mood for bell peppers and that’s fine. We have tried a few different replacements that you may like.
–Squash – I love making lasagna in a hollowed out squash. I prefer butternut or spaghetti. I remove the seeds, and make the lasagna in the middle.
–Muffin tin – you could also just make mini lasagnas in a muffin tin, without having to put them in a vegetable. Each individual lasagna turns out cute and delicious, because it traps the flavor and juices in the muffin tin.
–Zucchini – Is zucchini considered a squash? I love hollowing out a large zucchini and adding meat, sauce, and cheese to it. This Lasagna recipe would go perfect inside a zucchini.
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Ground Turkey Lasagna Stuffed Bell Peppers Recipe
- 4 large bell peppers any colors will work
- 1 pound ground turkey
- 1 onion diced
- 1 jar spaghetti sauce 26 ounces
- 1 teaspoon Italian seasoning
- 1 pinch red pepper flakes
- 1 cup skim milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 2 Tablespoons fresh parsley chopped
- Preheat oven to 400 degrees F.
- Line a baking sheet with aluminum foil.
- Cut each green bell pepper in half and remove the seeds.
- Lay the peppers on prepared pan and bake for 20 minutes in preheated oven.
- In a large skillet, brown ground turkey and diced onion until turkey is no longer pink.
- Mix in spaghetti sauce, Italian seasoning, and red pepper flakes and let simmer over low heat for 5 minutes.
- Remove peppers from oven and spread a little bit of ricotta cheese in each pepper.
- Add a scoop of the prepared meat sauce in each pepper, then top with mozzarella cheese and Parmesan cheese. Sprinkle fresh parsley on top.
- Bake for an additional 15-20 minutes in the oven or until cheese is melted and bubbly.
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