Introduction
These White Lasagna Stuffed Peppers capture all the creamy, cheesy comfort of a classic white lasagna, but in a lighter, single-serving form. By swapping pasta shells for sweet peppers, you get a deliciously satisfying meal that’s packed with flavor. You’ll love how the ricotta and mozzarella meld with the savory turkey in every bite.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 60 minutes
Total Time: 65 minutes
Servings: 4
Ingredients
- 2 large sweet peppers (halved and seeded)
- 1 tsp garlic salt (divided)
- 12 oz ground turkey
- 3/4 cup ricotta cheese
- 1 cup mozzarella
- 8 cherry tomatoes (optional)
Instructions
- Preheat your oven to 375°F (190°C). Place the pepper halves cut-side up in a baking dish.
- Sprinkle the insides of the pepper halves with 1/2 teaspoon of the garlic salt.
- In a skillet over medium heat, cook the ground turkey until no longer pink, breaking it up as it cooks. Sprinkle the cooked turkey with the remaining 1/2 teaspoon of garlic salt.
- In a medium bowl, combine the cooked turkey, ricotta cheese, and 1/2 cup of the mozzarella cheese. Mix well.
- Divide the turkey and cheese mixture evenly among the four pepper halves, packing it in.
- Top each stuffed pepper with the remaining 1/2 cup of mozzarella cheese. If using, place two cherry tomatoes on top of the cheese in each pepper.
- Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the peppers are tender and the cheese is golden and bubbly.
- Let the peppers cool for 5-10 minutes before serving, as the filling will be very hot.
Variations
- For a crispier top, broil the peppers for the final 2-3 minutes after baking.
- Use mini bell peppers for a fun, appetizer-sized version perfect for parties.
- Mix a tablespoon of the pepper juices from the baking dish into the ricotta mixture before stuffing for an extra flavor boost.
- Skip the foil cover for the entire bake time to get firmer peppers with more roasted edges.
Tips for Success
- Choose peppers with flat bottoms so they sit steadily in the dish.
- Thoroughly pat the cooked ground turkey dry with a paper towel before mixing with the cheeses to prevent a watery filling.
- Let the ricotta cheese sit at room temperature for 15-20 minutes before mixing for a smoother, easier-to-blend consistency.
- For even cooking, try to select peppers that are similar in size.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a baking dish, cover with foil, and warm in a 350°F oven for about 15-20 minutes, or until heated through. Microwave reheating is quicker but may soften the peppers further.
FAQ
Can I use a different protein?
Yes, the recipe is written for ground turkey, but you can use an equal amount of ground chicken, Italian sausage, or a plant-based ground alternative.
My filling seems dry. What happened?
This can occur if the ground turkey is very lean. Ensure you’re not overcooking the turkey, and consider adding a tablespoon of the juices that collect in the pepper boats during baking to the mixture.
Can I prep these ahead of time?
Absolutely. Assemble the peppers up to the point of baking, cover tightly, and refrigerate for up to 24 hours. You may need to add a few extra minutes to the bake time since you’re starting from cold.
What can I serve with these?
A simple green salad, garlic bread, or a light soup like minestrone makes a perfect accompaniment.
Are the cherry tomatoes necessary?
No, they are optional. They add a pop of color and a burst of fresh acidity, but the recipe works perfectly without them.
Can I freeze stuffed peppers?
Yes, after baking and cooling, freeze them individually on a tray before transferring to a freezer bag. Thaw in the refrigerator overnight and reheat covered in the oven.