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    You are in: Home / Recipes / Lasagna Stuffed Bell Peppers Recipe
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    Lasagna Stuffed Bell Peppers

    Lasagna Stuffed Bell Peppers. Photo by Sue Lau

    1/7 Photos of Lasagna Stuffed Bell Peppers

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Sue Lau's Note:

    Two classic favorites for your family in one easy, affordable meal. Pair with tossed salad and French bread and voilà! You'll be the next new chef to star in your own kitchen with adoring family and friends. And isn't that what it's all about?

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Cook ramen noodles until soft. Drain noodles and set aside.
    3. 3
      Cut tops off peppers and remove seeds and membranes.
    4. 4
      Place peppers in a glass baking dish with 1/4 cup water. Cover lightly with plastic wrap and microwave for 9 minutes, rotating positions of peppers every three minutes. (I cooked them right-side-up, upside down, and then on their sides). Cooking time may vary slightly with different microwaves. You should expect your peppers to be about half cooked.
    5. 5
      Mix cooked and crumbled sausage with spaghetti sauce and simmer until slightly thickened.
    6. 6
      Beat egg until frothy, then add cottage cheese, stirring until the egg is worked in, then stir in the parmesan cheese.
    7. 7
      Place a crumpled sheet of foil into the bottom of the glass baking dish and set peppers on it, balancing them upright on the foil. Use extra crimped foil to keep them from tipping to the sides.
    8. 8
      Divide ramen noodles into four parts and place in the bottom of the peppers.
    9. 9
      Spoon half the meat sauce into the peppers.
    10. 10
      Divide the cottage cheese mixture among the peppers.
    11. 11
      Finish topping with the sauce.
    12. 12
      Bake, uncovered, at 350F for 30 minutes, then remove from oven and fill with mozzarella cheese.
    13. 13
      Return to oven and bake 20 minutes more.

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    Ratings & Reviews:

    • on October 01, 2010


      Thought is was great. Needed some salt. I agree with the not microwaving the peppers crunchy was nice!! I also firmly agree with mixing Mozzarella in the layers. Super tasty!!
      Served it with corn. Was a great match. Thankssss

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    • on November 20, 2008


      WOW! This new version of an old favorite has surpassed my expectations!!! This was my first recipe I chose to cook and taste as I had all of the ingredients on hand. I, however only used one one red bell pepper, two orange & one yellow. We loved the texture of the noodles as opposed to the normal rice! I used garlic sausage instead of the Italian which increased the flavor.

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    • on November 20, 2008


      Creative use of contest ingredients. Wonderful tasty recipe with great eye appeal. We loved them. Would be beautiful on a buffet table, lovely for a luncheon or dinner party. Because I like my pepper still crunchy I didn't pre micro wave them. I stuffed them raw and baked them in a 375F oven for 27 minutes with the cheese already on top. Perfect for my taste buds. Also I cut them longways instead of upright .I used all the ingredients as posted so although my cooking method was different it was still the same recipe. I used Hot Italian sausage meat. Good tip with the crumbled foil. Your instructions were very clear. This is a definite will do again. Well done and good luck in the contest

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    Read All Reviews (4)


    Nutritional Facts for Lasagna Stuffed Bell Peppers

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 493.7
    Calories from Fat 243
    Total Fat 27.0 g
    Saturated Fat 11.9 g
    Cholesterol 110.5 mg
    Sodium 1424.7 mg
    Total Carbohydrate 37.0 g
    Dietary Fiber 3.6 g
    Sugars 15.8 g
    Protein 26.6 g

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