White Lasagna Stuffed Peppers Recipe

Lasagna is a love language, right? There’s just something about layers of cheese, savory filling, and creamy sauce that speaks straight to the soul. But what if we gave it a fun, colorful twist and a bit of a health boost?

Introducing the White Lasagna Stuffed Pepper: all the decadence of white lasagna—think creamy ricotta, gooey mozzarella, and tender chicken—in a low-carb, gluten-free package, all tucked into a juicy bell pepper.

🍽️ Why You’ll Love This Recipe

• Lighter than Traditional Lasagna: No noodles, but all the cheesy comfort.

• Flavor-Packed: The white sauce is creamy and herby, with garlic and Parmesan.

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• Low-Carb & Gluten-Free: Naturally fits a variety of diets.

• Great for Meal Prep: These reheat like a dream.

• Customizable: Use your protein of choice—chicken, turkey, even mushrooms!

🔪 Step-by-Step Instructions

Step 1: Preheat and Prep

• Preheat your oven to 375°F (190°C).

• Cut the bell peppers in half lengthwise and remove seeds and membranes.

• Place them cut-side-up in a greased baking dish.

Step 2: Make the White Sauce

1. In a medium saucepan, melt 2 tbsp of butter over medium heat.

2. Whisk in 2 tbsp flour and cook for about 1 minute to form a roux.

3. Slowly whisk in 1½ cups of milk, stirring constantly until smooth.

4. Cook until thickened, about 4–5 minutes.

5. Stir in ½ cup Parmesan cheese, a pinch of nutmeg, and salt and pepper to taste.

6. Set aside and let cool slightly.

Step 3: Make the Filling

In a large bowl, combine:

• Shredded chicken

• Ricotta cheese

• 1 cup mozzarella cheese

• Parmesan cheese

• Egg

• Minced garlic

• Italian seasoning, salt, pepper, red pepper flakes (if using)

• About ⅓ cup of the white sauce for creaminess

Mix everything well until fully incorporated.

Step 4: Stuff the Peppers

• Spoon the filling into each bell pepper half, pressing it down slightly.

• Pour the remaining white sauce over and around the peppers in the dish.

• Top each stuffed pepper with a sprinkle of the remaining mozzarella cheese.

Step 5: Bake

• Cover the dish with foil and bake for 30 minutes.

• Remove foil and bake an additional 10–15 minutes, until the cheese is melted and bubbly and the peppers are tender.

Step 6: Garnish & Serve

Let cool for 5–10 minutes. Garnish with:

• Fresh basil or parsley

• A little more Parmesan (because why not?)

Serve hot with garlic bread, a side salad, or roasted veggies.

🍴 What to Serve With White Lasagna Peppers

These stuffed peppers are filling on their own, but they pair beautifully with:

• Garlic Bread or Breadsticks – For mopping up that sauce

• Caesar Salad – Crisp and creamy contrast

• Steamed Broccoli or Roasted Green Beans

• Zucchini Noodles or Spaghetti Squash – For a veggie-loaded dinner

• A Light White Wine – Like Pinot Grigio or Chardonnay

🧊 Storing & Reheating Tips

These stuffed peppers make great leftovers and meal prep!

To Store:

• Cool completely and transfer to an airtight container.

• Refrigerate for up to 4 days.

To Freeze:

• Wrap tightly in foil or plastic wrap and place in a freezer bag or container.

• Freeze for up to 3 months.

• Thaw overnight in the fridge before reheating.

To Reheat:

• Microwave on high for 2–3 minutes, or

• Reheat in a covered oven-safe dish at 350°F for 15–20 minutes.

💡 Variations & Substitutions

Want to make it your own? Try these swaps and additions:

Protein:

• Ground turkey or beef: Cook and season before mixing into the filling.

• Mushrooms or spinach: Sauté and add for a vegetarian version.

• Tofu or tempeh: Crumbled and seasoned, for plant-based eaters.

Cheese:

• Cottage cheese instead of ricotta for a lighter option.

• Add fontina or provolone for a gourmet twist.

Add-ins:

• Chopped spinach or kale (fresh or thawed frozen)

• Sun-dried tomatoes or artichoke hearts

• A sprinkle of breadcrumbs on top for crunch

📋 Nutrition Information (Per Serving – 1 stuffed pepper half)

Approximate values (will vary based on ingredients and quantities used):

• Calories: 330

• Protein: 25g

• Fat: 21g

• Carbs: 9g

• Fiber: 2g

• Sugar: 5g

It’s a protein-rich, low-carb, high-satisfaction kind of meal.

🧾 Frequently Asked Questions

Can I use ground meat instead of chicken?

Absolutely! Ground turkey, beef, or sausage work beautifully. Just cook and drain before mixing into the cheese filling.

Can I make this vegetarian?

Yes—use sautéed mushrooms, spinach, or a blend of your favorite vegetables. A mixture of white beans and veggies also works well.

Are they spicy?

Not unless you want them to be! Leave out the red pepper flakes for a mild version.

Can I make these ahead of time?

Yes! Assemble the stuffed peppers (without baking), cover and refrigerate for up to 24 hours. Bake as directed when ready to eat.

What’s the best way to get perfectly cooked peppers?

Bake them covered for the first 30 minutes to help them soften, then uncover to let the cheese brown. If you prefer softer peppers, pre-roast them empty for 10 minutes before stuffing.

🧡 Final Thoughts

If you love lasagna but don’t want to deal with the layering, noodles, and marathon bake times, these White Lasagna Stuffed Peppers are your new best friend. They’re rich, satisfying, and full of creamy, garlicky goodness—and the colorful bell pepper shell makes it feel just a little bit fancy.