# What You’ll Need:
→ Mini Peppers
01 - 18 mini sweet peppers, halved lengthwise and deseeded
→ Lasagne Soup Filling
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 9 ounces ground beef or Italian sausage
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - 14 ounces canned diced tomatoes
10 - 1 cup tomato purée or passata
11 - 1 tablespoon tomato paste
12 - 1 teaspoon sugar
13 - 1 teaspoon salt
14 - 1/2 teaspoon ground black pepper
15 - 3.5 ounces small pasta, such as ditalini or broken lasagne sheets
16 - 2 cups low-sodium chicken or vegetable broth
→ Cheese Topping
17 - 1 cup shredded mozzarella cheese
18 - 1/2 cup ricotta cheese
19 - 1/4 cup grated Parmesan cheese
20 - 1 tablespoon chopped fresh basil
# How-To:
01 - Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
02 - Arrange the halved mini peppers, cut side up, on the prepared baking sheet. Lightly brush or spray with olive oil. Bake for 10 minutes until softened.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 minutes until translucent. Add garlic and cook for 1 minute more.
04 - Add ground beef or sausage, breaking up with a spoon. Cook until browned and thoroughly cooked. Drain excess fat if necessary.
05 - Stir in dried oregano, dried basil, red pepper flakes (if using), canned diced tomatoes, tomato purée, tomato paste, sugar, salt, and black pepper. Mix well.
06 - Pour in broth and bring mixture to a simmer. Add pasta and cook, stirring occasionally, until al dente, about 8 to 10 minutes. If mixture thickens too much, add a splash of broth or water.
07 - Remove skillet from heat and adjust seasoning to taste if needed.
08 - Generously spoon the lasagne soup filling into each pre-baked mini pepper half.
09 - Top each stuffed pepper with a small dollop of ricotta, then sprinkle mozzarella and Parmesan evenly over all.
10 - Return to oven and bake 10 to 12 minutes until cheese is melted, bubbly, and lightly golden.
11 - Remove from oven and garnish with chopped fresh basil before serving.
