Ingredients:

  • 4 large Bell Peppers (any colour), halved lengthwise, seeds removed
  • 1 Tbsp (15 ml) Olive Oil (for peppers)
  • 1/2 tsp (3 g) Kosher Salt (for peppers)
  • 1/4 tsp (1 g) Black Pepper (for peppers)
  • 1 Tbsp (15 ml) Olive Oil (for ragu)
  • 1 lb (450 g) Lean Ground Beef (or a mix of beef and Italian sausage)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 (28 oz / 794 g) can Crushed Tomatoes
  • 1/2 cup (120 ml) Beef or Vegetable Stock
  • 1/2 tsp (2.5 g) Dried Oregano
  • 1/2 tsp (2.5 g) Dried Basil
  • 1 tsp (5 g) Brown Sugar (to cut acidity)
  • 1/2 tsp (3 g) Kosher Salt (for ragu)
  • 1/4 tsp (1 g) Black Pepper (for ragu)
  • 1/2 cup (75 g) Oven-Ready Lasagna Sheets, broken into 1-inch pieces (Optional)
  • 15 oz (425 g) Whole Milk Ricotta Cheese (well-drained)
  • 1/2 cup (50 g) Grated Parmesan Cheese (plus extra for topping)
  • 1 large Egg, lightly beaten
  • 2 Tbsp (10 g) Fresh Parsley, chopped
  • 1/4 tsp (1 g) Kosher Salt (for ricotta)
  • Pinch of Nutmeg (optional)
  • 1 cup (115 g) Shredded Low-Moisture Mozzarella Cheese (divided)

Instructions:

  1. Preheat the oven to 375°F (190°C). Halve the bell peppers lengthwise and scoop out all seeds and membranes. Arrange the halves cut-side up in a baking dish. Drizzle lightly with olive oil and sprinkle with salt and pepper. Pre-Roast: Bake the peppers for 10-12 minutes to tenderise them slightly. Remove and set aside.
  2. Cook the Ragu: Heat 1 Tbsp of olive oil in a skillet over medium-high heat. Add the ground beef and brown thoroughly, breaking it up as it cooks. Drain off any excess fat. Add the diced onion and sauté until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the crushed tomatoes, stock, oregano, basil, brown sugar, salt, and pepper. Bring to a simmer. Incorporate Pasta (If using): Stir in the broken, uncooked lasagna pieces. Reduce the heat to low and simmer for 15 minutes, stirring occasionally. The sauce should reduce significantly and thicken up.
  4. Prepare the Ricotta Filling: In a medium bowl, combine the drained ricotta cheese, Parmesan, beaten egg, chopped parsley, salt, and nutmeg. Mix well until smooth.
  5. Assemble the Lasagna Stuffed Peppers: Spoon the meat ragu mixture evenly into the pre-roasted pepper halves, filling them about two-thirds full. Top the ragu with a generous dollop of the ricotta mixture, spreading it gently.
  6. Finish and Bake: Sprinkle the tops of the peppers evenly with the shredded mozzarella cheese and a little extra Parmesan. Cover the baking dish tightly with aluminium foil. Bake for 25 minutes.
  7. Final Bake: Remove the foil and bake for an additional 10-15 minutes, or until the mozzarella is melted, golden, and bubbly. Remove from the oven and let rest for 5 minutes before serving.