Lasagne stuffed peppers

    1 hour 30 min

    When I was making my family lasagne, I thought why not use 'green pepper boats' instead of using lasagne sheets - which makes these low carb. If I need to serve less people, I freeze the leftover mince for the next time.

    4 people made this

    Serves: 12 

    • 6 green peppers, halved and seeded
    • salt to taste
    • water as needed
    • 450g beef mince
    • 675ml tomato passata
    • 175g tomato puree
    • 1 teaspoon salt
    • 1/2 teaspoon dried oregano
    • ground black pepper to taste
    • 350g cottage cheese
    • 225g grated mozzarella cheese
    • 120g grated Cheddar cheese

    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4.
    2. Arrange green peppers, cut-side up, in a baking dish; season with salt. Pour enough water into dish until it is 1/2cm deep.
    3. Heat a large pan over medium-high heat. Cook and stir beef in the hot pan until browned, 5 to 7 minutes. Add tomato passata, tomato puree, 1 teaspoon salt, oregano and black pepper to the mince; bring to the boil. Reduce heat and simmer until flavours blend, about 15 minutes.
    4. Fill each green pepper half with a heaped tablespoon cottage cheese; top with a layer of mozzarella cheese, a layer of Cheddar cheese and mince. Sprinkle each 'boat' with more mozzarella cheese and Cheddar cheese.
    5. Bake in the preheated oven until peppers are tender and cheese has melted, 50 to 65 minutes.

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    Reviews in English (35)


    Once again, a great dinner resulted from a deliberate attempt to use stuff up that needed to be used up. It’s sort of like lasagna, but not lasagna, gooey, cheesy, and just plain delicious. But I followed the recipe loosely. First, why sink the peppers into a quarter inch of water? As I always do when I make stuffed peppers, I used my own tomato sauce instead, tho’ commercial tomato sauce is a fine substitute, and much better than water! You’ll want that extra sauce to spoon over your peppers! Also, I used a medley of colored peppers, as I find store-bought green peppers a little on the strong and somewhat bitter side. I added chopped onion, minced garlic, and fresh parsley and oregano to the meat and simply used tomato sauce, no tomato paste. (I am not a huge fan of tomato paste, which seems to contribute a sweetness I don’t care for) I just cooked it down to the consistency that seemed right. I used no cheddar. Even had it on hand, but thought all mozzarella was more fitting. I ate mine as is, but served Hubs’ with rice, knowing it would be his preference. (Well, um, mine too, but I’ve got to watch the carbs more and more as I get older. Hrumph.) These were done in 50 minutes, and I added the second sprinkling of mozzarella during the last five minutes. At 50 minutes the peppers were fork tender but still had enough firmness to maintain their shape and not be limp and mushy. (Note: I used a pound of meat for just 2-1/2 peppers, and it was just right)  -  07 Jul 2015  (Review from Allrecipes US | Canada)


    This is one heck of a good stuffed pepper recipe. I followed the recipe as directed, except used colored bells instead of green, since that is what I had on hand. I did substitute ricotta for the cottage cheese as suggested by the cook, a 15oz. container was perfect. I didn't need all the sauce for the filling, so put some of the reserved sauce on our rice and then topped with the peppers. I waited to top with the last sprinkle of cheese the last five minutes of baking. My peppers were done to perfection in 50 minutes. I did add in a chopped onion to my hamburger mixture and a bit more Italian herbs, basil and parsley to the sauce, since I have some fresh in my garden. My husband could not stop raving about this meal. This one is a keeper!  -  19 Mar 2014  (Review from Allrecipes US | Canada)


    We loved these. Only thing we changed was that we added some fresh basil, garlic powder, and onion powder. Next time I will make deeper boats by cutting slice from the side of a pepper and scooping out seeds using 1 pepper per serving. That way you can get more filling per serving.  -  01 Apr 2014  (Review from Allrecipes US | Canada)