Save A creative fusion of classic lasagne soup and vibrant mini peppers, delivering rich Italian flavors in a fun, bite-sized appetizer or main dish.
I first made these lasagne soup-stuffed mini peppers for a weekend gathering. Everyone, from the kids to the adults, loved the playful twist on traditional lasagne. The combination of creamy cheeses and savory filling was a huge hit.
Ingredients
- Mini Peppers: 18 mini sweet peppers, halved lengthwise and deseeded
- Lasagne Soup Filling: 1 tablespoon olive oil, 1 small yellow onion (finely chopped), 2 garlic cloves (minced), 250 g (9 oz) ground beef or Italian sausage, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon crushed red pepper flakes (optional), 400 g (14 oz) canned diced tomatoes, 250 ml (1 cup) tomato passata or purée, 1 tablespoon tomato paste, 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, 100 g (3.5 oz) small pasta (e.g., ditalini or broken lasagne sheets), 500 ml (2 cups) low-sodium chicken or vegetable broth
- Cheese Topping: 120 g (1 cup) shredded mozzarella cheese, 60 g (1/2 cup) ricotta cheese, 30 g (1/4 cup) grated Parmesan cheese, 1 tablespoon chopped fresh basil (for garnish)
Instructions
- Prep Oven and Peppers:
- Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper. Arrange the halved mini peppers on the prepared baking sheet, cut side up. Lightly brush or spray with olive oil. Bake for 10 minutes to soften.
- Make Lasagne Soup Filling:
- Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until translucent. Add minced garlic and cook for 1 minute more. Add ground beef or sausage. Cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if necessary.
- Add Sauce Ingredients:
- Stir in oregano, basil, red pepper flakes (if using), diced tomatoes, tomato passata, tomato paste, sugar, salt, and black pepper. Mix well.
- Simmer with Pasta:
- Pour in broth and bring to a simmer. Add pasta and cook, stirring occasionally, until the pasta is al dente (about 8-10 minutes). If the mixture thickens too much, add a splash of water or broth. Remove from heat. Adjust seasoning if needed.
- Stuff and Bake Peppers:
- Spoon the lasagne soup filling generously into each pre-baked mini pepper half. Top each stuffed pepper with a small dollop of ricotta, then sprinkle with mozzarella and Parmesan. Return to the oven and bake for 10-12 minutes, until cheese is melted and bubbly.
- Garnish and Serve:
- Garnish with fresh basil before serving.
Save This dish always reminds me of our summer cookouts, where everyone could grab a pepper with cheesy goodness. It became a tradition for celebrations in our home.
Required Tools
Large baking sheet, parchment paper, large skillet, spoon or spatula, knife and cutting board
Allergen Information
Contains dairy (mozzarella, ricotta, Parmesan), gluten (pasta, possible in sausage). If using sausage, check for additional allergens. Always verify ingredient labels if you have dietary restrictions.
Nutritional Information
Per serving (3 stuffed pepper halves): 260 calories, 13 g total fat, 20 g carbohydrates, 14 g protein
Save Enjoy these lasagne soup-stuffed mini peppers hot from the oven for maximum flavor. They reheat beautifully for delicious leftovers.