Lasagna Stuffed Peppers

One of life’s greatest pleasures is eating well. Having diabetes shouldn’t keep you from enjoying your favorite foods. Diabetes is a disease that encompasses all areas of our lives, including your grocery shopping. There are many ways we can help make it easier to manage your diabetes. 

Take a free shopping tour and learn how to make healthier selections and understand how the foods you buy affect your diabetes. You’ll also learn how carbohydrates impact your blood sugar and ways that you can reduce your risk of health complications. In the past, diets for people with diabetes were very restrictive, but luckily things are different now! Eating a variety of foods including vegetables, whole grains, fruits and lean meats is encouraged. Our Dietitians can help you navigate your way to a colorful diet full of foods you love.

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 While pastas and breads are staples in many of our meals, there are so many recipes that will change the way you think of low-carb. These lasagna stuffed peppers are full of flavor and are a great way to skip out on the pasta and indulge in the sensual flavors of oven roasted bell peppers. 

You can also navigate the store for ingredients by choosing foods with Heart Healthy, Whole Grain, Low Sodium, Low-Fat, Sugar Free and Fiber health tags. For instance, when choosing the marinara sauce for this recipe, find a sauce that has Low Sodium and Heart Healthy on the price tag and a cheese that is labeled Low-Fat. You really can have your lasagna and eat it too!

Lasagna Stuffed Peppers

Ingredients
1 large red bell pepper
1 large green bell pepper
1 large yellow bell pepper
1 large orange bell pepper
2 ½ cups marinara sauce
1 cup part-skim ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tbsp Italian seasoning

Directions

1.) Preheat oven to 400° Line a baking sheet with aluminum foil.
2.) Slice bell peppers in half lengthwise and remove ribs and seeds. Place pepper halves on baking sheet and bake for 20 minutes on the middle rack.
3.) Remove peppers from oven. Fill each pepper with ¼ cup tomato meat sauce.
4.) Next, spoon 2 tbsp of ricotta cheese on top of the meat sauce in each pepper cup. Pour an additional 1 tbsp meat sauce on top of the ricotta cheese.
5.) Top each pepper with 2 tbsp mozzarella cheese. Bake on middle rack for 12 minutes.
6.) Remove peppers from oven. Top each pepper with 1 tbsp Parmesan cheese and a sprinkle of Italian seasoning. Bake 5 additional minutes on top rack.