Noodle-Less Lasagna Stuffed Bell Peppers
4.5 from 2 votes

Noodle-Less Lasagna Stuffed Bell Peppers

Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 6 stuffed peppers
Calories: 554kcal
Author: Jessica Randhawa


  • 6 large red bell peppers top sliced off and seeds removed
  • 1 zucchini sliced thin (approximately 1/8")
  • Shredded mozzarella cheese



  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 5 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion salt optional
  • 1 pound ground chicken or turkey
  • 10 ounces fresh chopped spinach


  • 15 ounces ricotta cheese I used fat free ricotta
  • 1 egg beaten
  • 1 cup grated mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil


  • Fill a large stockpot with water and bring to a boil. Once boiling reduce heat to low and add your prepared bell peppers (with their tops and seeds removed). You may need to do this in 2-3 batches depending on the size of your pot. Allow bell peppers to cook in the boiling water for approximately 2 minutes. You don't want a fully cooked and softened pepper! Remove from the boiling water using tongs or a slotted spoon and set aside.
  • Meanwhile, spray a casserole dish with nonstick cooking spray and preheat oven to 375 degrees F. Place your blanched bell peppers, top side up, in the casserole dish and set aside.


  • Heat a medium sized saucepan over medium high heat. Add the diced onion and and sauté for approximately 2-3 minutes, or until onion is fragrant and translucent (stirring frequently). Add the minced garlic to the onion and sauté for 1 minute.
  • To the onions and garlic stir in the chopped sun dried tomatoes, tomato paste and chopped tomatoes (with their juice). Simmer mixture over medium heat, stirring frequently, until the liquid has evaporated by at least half. Mix in the tomato sauce and the spices and bring to a low simmer. Reduce heat to low and continue to cook the tomato sauce for approximately 30 minutes, stirring occasionally.
  • Note- you want a sauce that isn't watery, but not too thick either. Think pizza sauce...


  • Heat olive oil in a large skillet over medium high heat. Add the diced onion to the skillet and saute for approximately 3-4 minutes, stirring frequently. Add the minced garlic to the onion and continue to saute for 1 minute more. Add the salt, pepper, Italian seasoning and onion salt (if you have it). Stir to combine and add the ground chicken or turkey. Mix the ground meat with the onion, garlic and spices and continue to cook until fully cooked. Once cooked add the fresh spinach to the skillet and carefully mix in with the cooked meat (this will become easier as the spinach wilts). Once cooked and most of the juices have evaporated, remove from heat and set aside to cool.


  • In a medium mixing bowl mix together all ingredients for the ricotta mixture until fully combined. Set aside.


  • With everything prepared, start layering! Sauce first, then a layer of zucchini, meat and ricotta. And repeat until you reach the top of the pepper. Since we're filling peppers, you don't need a lot of each! Use a tablespoon, not a measuring cup, when filling up the peppers. Repeat the filling process with each pepper until all peppers have been filled.
  • Top each pepper with a generous amount of shredded cheese and some fresh chopped basil, if desired.
  • Place in the oven and bake for approximately 15 minutes. Turn oven to broil and continue to cook for an additional 5 minutes, or until the cheese is bubbly and browned.
  • Remove from oven and serve. Serve as a low-carb dinner or with fresh bread and a side salad. They make delicious leftovers, too!


Calories: 554kcal | Carbohydrates: 36g | Protein: 37g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 150mg | Sodium: 2219mg | Potassium: 2204mg | Fiber: 9g | Sugar: 20g | Vitamin A: 9580IU | Vitamin C: 199.2mg | Calcium: 510mg | Iron: 7.4mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.