Lasagna Stuffed Peppers

You loved my classic lasagna, so here’s my stuffed pepper lasagna! Even lighter but just as cheesy and delicious as the classic!


Lasagna Stuffed Peppers

one whole pepper (two halves) per serving
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Course Main Dish
Cuisine Italian
Servings 3 peppers

Ingredients
 

Sauce

  • 1 can diced tomatoes 15-ounce can
  • 1 teaspoon granular sugar replacement Swerve
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasonings
  • 1/4 teaspoon salt

Meat

  • 4 cloves minced garlic
  • 1 tablespoon diced white onion
  • 16 ounces ground chicken breast
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon Italian seasonings
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon paprika

Peppers

  • 3 bell peppers
  • 3/4 cup part skim milk ricotta cheese
  • 3/8 cup reduced fat, part skim shredded mozzarella cheese
  • 1 tablespoon reduced fat parmesan cheese
  • parsley

Instructions

  • Preheat oven to 425 degrees. Slice and de-seed/core the peppers. Bake for 20 minutes, or until desired wellness
  • Drain tomatoes and add them to a blender. Add the seasonings and blend until smooth. Set aside
  • Heat a large pan over medium/high heat. Grease with cooking spray
  • Add minced garlic and cook until fragrant, about one minute. Add diced onion and cook until slightly soft, about another 2-3 minutes
  • Add ground chicken, whole, and brown the side of it. Start breaking up the chicken then add the seasonings
  • Continue to break up and cook the chicken until almost completely cooked
  • Add the tomato sauce, stirring to combine, and bring to a slight simmer. Cook the chicken completely
  • Once the peppers have finished cooking, remove from the oven. Dump out any juices
  • Add a large scoop of the chicken to the bottoms of each pepper, to cover the bottom
  • Add 2 tablespoons of ricotta cheese to each pepper half. Top evenly with the remaining ground chicken
  • Top each pepper half with 1 tablespoon of shredded mozzarella. Sprinkle the parmesan cheese evenly over each pepper
  • Bake for about 5 minutes, until cheese is melted
  • Top with parsley!

WW Points per Serving

myWW Points per Serving:⠀⠀⠀⠀⠀⠀⠀⠀⠀
💚: 6
💙: 4
💜: 4
✔️: 315 calories
Keyword Ground Chicken/Turkey
Course Main Dish
Cuisine Italian
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!

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