Lasagna-Stuffed Bell Peppers with Chicken: A Low-Carb Twist on a Comfort Favorite

Lasagna is one of those timeless comfort meals that evokes warmth, family dinners, and cozy evenings. But what if you’re trying to cut back on carbs, avoid pasta, or simply eat lighter? That’s where lasagna-stuffed bell peppers come in—a brilliant alternative that delivers all the cheesy, meaty satisfaction of classic lasagna without the noodles. This variation, adapted from Recipe Girl’s original idea, uses colorful bell peppers as a natural, edible baking vessel and swaps traditional pork-based meat for lean ground chicken. The result is a hearty, flavorful dish that’s perfect for weeknight dinners, meal prep, or impressing guests with minimal effort. The bell peppers soften beautifully in the oven, the cheese melts to perfection, and every bite brings you a comforting combination of savory sauce, tender meat, creamy ricotta, and melted cheese. If you’re new to cooking or looking for a recipe that feels gourmet but is easy to assemble, this stuffed pepper version of lasagna will become a staple in your kitchen.

Ingredients and Preparation

For the stuffed peppers:

• 4 large bell peppers (any color), halved lengthwise and deseeded
• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 cup ricotta cheese
• 1 cup chopped fresh spinach (optional for added nutrition)
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper to taste

For the sauce:

• 2 tablespoons tomato paste
• 1/4 cup water (to thin the paste)
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon dried basil (or fresh basil for garnish)

Preparation tips before starting:

• Wash and dry your bell peppers before cutting.
• Grate your cheese ahead of time if using blocks.
• Preheat your oven to 375°F (190°C).

Step-by-Step Instructions

1. Preheat the oven
   Preheat your oven to 375°F (190°C) so it’s ready when it’s time to bake.
2. Prepare the bell peppers
   Slice the bell peppers lengthwise through the stem, remove the seeds and membranes, and place them in a 9×13-inch baking dish cut-side up. Set aside.
3. Cook the chicken
   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground chicken, season with salt, pepper, and Italian seasoning. Cook until browned and fully cooked through, breaking it up as it cooks. This should take about 7–10 minutes. Remove from heat and let it cool slightly.
4. Mix the filling
   In a large mixing bowl, combine the cooked chicken, ricotta cheese, chopped spinach, 1/2 cup of shredded mozzarella, and 1/4 cup of grated Parmesan. Stir until well mixed. The mixture should be thick and creamy.
5. Make the sauce
   In a small bowl, stir together 2 tablespoons of tomato paste and 1/4 cup of water. Add garlic powder and dried basil if using. This simple sauce adds moisture and flavor without overwhelming the filling.
6. Fill the peppers
   Spoon about 1 tablespoon of the tomato sauce into the bottom of each bell pepper half. Then fill each pepper generously with the ricotta-chicken mixture, pressing down slightly to compact the filling.
7. Top with sauce and cheese
   Spoon a little more sauce over the top of each stuffed pepper, then sprinkle with the remaining mozzarella and Parmesan cheese.
8. Bake
   Cover the baking dish loosely with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake uncovered for an additional 10–15 minutes until the cheese is bubbly and slightly golden.
9. Garnish and serve
   Let the peppers rest for about 5 minutes after baking. Garnish with chopped fresh basil or parsley if desired. Serve warm.

Beginner Tips and Notes

• Bell pepper size matters: Choose medium to large bell peppers so there’s enough room to stuff them. If your peppers are smaller, you may need to reduce the filling amount per pepper or prepare more peppers to use all the filling.
• Meat alternatives: If you don’t have ground chicken, ground turkey works just as well. You can also use shredded rotisserie chicken for a quick shortcut.
• Vegetarian option: Skip the meat and increase the ricotta and spinach quantities. You can also add mushrooms or lentils to keep it hearty.
• Cheese tip: Use freshly grated cheese for better melt and flavor. Pre-shredded cheese may contain anti-caking agents that affect melting.
• Sauce consistency: You want the tomato sauce to be spoonable but not watery. Adjust with more tomato paste or water as needed.
• Even baking: Make sure your peppers are level in the baking dish. If they tilt, they might cook unevenly or spill the filling. You can trim the bottom slightly if needed to help them sit flat.
• Make ahead: You can assemble the peppers a day in advance, cover them tightly, and refrigerate. Bake when ready to serve.
• Storage and reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 15 minutes or microwave for 2–3 minutes until warmed through.

Serving Suggestions

• Side dishes: Serve with a simple green salad with vinaigrette, steamed green beans, or roasted broccoli for a full meal.
• Grains: If you’re not avoiding carbs, a small side of brown rice, couscous, or garlic bread pairs well with the cheesy and saucy flavors.
• For guests: These stuffed peppers look beautiful and colorful on a platter. Garnish with fresh herbs for an elegant presentation.
• For kids: Use red or yellow bell peppers which are sweeter and milder in flavor. You can also chop the peppers into bite-sized portions after baking to make it easier for kids to eat.
• Meal prep: These peppers hold up well in the fridge and can be portioned individually for easy weekday lunches. Just reheat and enjoy.

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Engagement Features

• Have you tried stuffing bell peppers with other fillings? Share your favorite combinations.
• What’s your go-to meat substitute for classic dishes? We’d love to hear how you’ve made lasagna healthier or more diet-friendly at home.
• Did you try this recipe? Let us know how it turned out, and what you paired it with.
• Want to change up the flavor? Try adding a layer of pesto or a sprinkle of chili flakes to customize your peppers.
• If you’re feeding a crowd, double the recipe and bake in two pans. It scales easily and still delivers great flavor.

Conclusion
Lasagna-stuffed bell peppers are a clever, healthy twist on a classic comfort dish. They’re colorful, full of flavor, and easy enough for any beginner cook to master. With wholesome ingredients like lean chicken, creamy ricotta, and fresh vegetables, you get all the cozy satisfaction of lasagna in a lighter, fresher form. Whether you’re cooking for your family or trying something new for dinner, these stuffed peppers are sure to impress. Give them a try and discover how versatile and delicious this low-carb dish can be.