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Lasagna Stuffed Peppers

  • 1 cup whole-milk ricotta cheese (or dairy free cheese)

  • 1/2 cup shredded mozzarella (or dairy free cheese)

  • 1 pound 85% lean ground turkey

  • 1 1/2 teaspoon Italian seasoning

  • 1/2 teaspoon of each salt and pepper

  • 3 medium garlic cloves, chopped

  • 1/4 cup low-sodium chicken broth

  • 1 cup marinara sauce

  • 4 medium bell peppers

  • 1 tablespoon olive oil

  • 1 large egg, beaten

  • 1/2 cup fresh basil


  1. Cut the top 1/2-inch off the peppers and reserve for another use. and scoop out the seeds and discard.

  2. Put the oil in pan add the ground turkey, Italian seasoning, salt and pepper. Cook, stirring occasionally, until the meat is no longer pink, 5 minutes. Add the garlic and cook, stirring occasionally, 1 minute. Add 2/3 cup marinara sauce to the pot and stir to combine. Spoon half of the turkey-marinara meat sauce evenly into the peppers, set aside.

  3. In a medium bowl, stir the ricotta, half of the basil and egg together until thoroughly combined.

  4. Spoon the ricotta into the peppers. Spoon the remaining meat sauce into the peppers atop the ricotta, making sure to scrape the pot clean. Sprinkle the cheese on top of each pepper, pushing the cheese down a bit so it stays in the peppers.

  5. Pour the remaining 1/2 cup of marinara and the chicken broth into the Instant Pot or crockpot.

Instant Pot: Place a trivet with handles in the pot and place the peppers on the trivet, cheese side up. Lock on the lid, turn the pressure valve to sealing. Select pressure cook, adjust to high pressure, and set to cook for 6 minutes. When the cooking time is up, let the pressure naturally release for 10 minutes, then release any remaining pressure. Carefully transfer the peppers to plates using a large slotted spoon and set aside. Crockpot: Slow cook for 6 hours. Serve with an optional salad. Serves 4

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