Lasagna Stuffed Peppers

5 from 1 reviews

Combining two classical dinner dishes into one, these lasagna stuffed peppers use orzo in place of the lasagna noodles for quick assembly.


  • 2 red or green bell peppers
  • 2 ounces whole wheat orzo
  • 1/2 cup whole milk ricotta
  • 1 egg white
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3/4 cup tomato sauce
  • 2 ounces shredded mozzarella cheese


  1. Turn on your oven's broiler or preheat your oven to 500˚ F. Broil the peppers, turning occasionally, until just soft and starting to blister, 1 minute or so- keep a close eye on them. Let cool slightly. Place in a roasting pan and cut a slit down the side of each pepper. Remove the core and seeds. Lower the oven temperature to 375˚ F.
  2. Cook the orzo, drain, and set aside. Stir together the ricotta, egg white, oregano, salt, and pepper.
  3. Slice the peppers in half and layer with the tomato sauce, orzo, ricotta, and then more tomato sauce. Sprinkle the peppers with the shredded mozzarella cheese. Place in a baking dish.
  4. Bake the peppers until the cheese is melted and the filling is hot, 20 to 25 minutes.


Tips & Tricks: Depending on the pepper size, you might have extra filling. I like to mix everything together in a small baking dish, top with a bit of extra cheese and bake until bubbling.

For the tomato sauce, you can make your own or use store-bought to speed up the recipe.

Stock up: get the pantry ingredients you will need: orzo, oregano, tomato sauce

Nutrition: See the information.