White Lasagna Stuffed Peppers – Creamy, Cheesy Comfort Food with an Easy Low-Carb Twist
This White Lasagna Stuffed Peppers – Creamy, Cheesy Comfort Food with an Easy Low-Carb Twist recipe combines everything you love about rich, creamy white lasagna with the fresh flavor of tender bell peppers. Filled with juicy chicken, creamy ricotta, savory garlic sauce, and melted cheese, these stuffed peppers are hearty, satisfying, and packed with comforting flavor in every bite.
Instructions
1. Preheat Oven
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Prepare Filling
In a bowl, mix shredded chicken, ricotta, mozzarella, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
3. Make White Sauce
In a saucepan, melt butter over medium heat.
Add garlic and cook for 30 seconds.
Whisk in flour and cook for 1 minute.
Slowly whisk in milk and heavy cream until smooth.
Stir in mozzarella and Parmesan until melted and creamy.
4. Stuff Peppers
Fill each pepper half with the chicken mixture.
Place in baking dish and spoon white sauce over the top.
5. Bake
Cover with foil and bake for 30 minutes.
Remove foil and bake another 5–10 minutes until bubbly and lightly golden.
6. Serve
Garnish with parsley, basil, or red pepper flakes and serve warm.
The bell peppers create the perfect base for this dish. As they bake, they become tender and slightly sweet while still holding their shape beautifully. Their natural freshness balances the richness of the creamy filling, making the dish feel comforting without being overly heavy.
The filling is inspired by classic white lasagna flavors. Shredded chicken or Italian-seasoned ground chicken is mixed with ricotta cheese, mozzarella, Parmesan, garlic, and herbs to create a creamy, cheesy center that’s rich and flavorful. Every bite is packed with smooth texture and savory depth.
A creamy white sauce ties everything together. Made with butter, garlic, cream, and Parmesan cheese, the sauce adds a velvety richness that melts into the filling as the peppers bake. It creates that signature “white lasagna” flavor while keeping the peppers moist and incredibly satisfying.
Mozzarella cheese on top becomes bubbly and golden in the oven, creating the perfect cheesy finish. As it melts, it seals in the creamy filling and adds irresistible texture and flavor to every pepper.
One of the best things about this recipe is how versatile it is. You can add spinach, mushrooms, or zucchini to the filling for extra vegetables and texture. Italian seasoning, red pepper flakes, or fresh basil can also enhance the flavor depending on your preference.
These stuffed peppers are perfect for weeknight dinners, meal prep, or even special family meals. They look impressive when served but are surprisingly simple to prepare. Most of the ingredients can be mixed together in one bowl before stuffing and baking.
From a nutritional standpoint, using bell peppers instead of pasta creates a lighter, lower-carb alternative to traditional lasagna while still delivering all the creamy, cheesy comfort-food flavor people crave. The chicken also adds satisfying protein that makes the dish filling and balanced.
This recipe also reheats beautifully, making leftovers ideal for lunches or easy dinners during the week. The flavors continue to blend as they sit, making them just as delicious the next day.
For serving, these peppers pair well with garlic bread, roasted vegetables, or a simple salad. A sprinkle of fresh parsley or basil on top right before serving adds brightness and color.
Overall, this White Lasagna Stuffed Peppers – Creamy, Cheesy Comfort Food with an Easy Low-Carb Twist recipe delivers rich white lasagna flavor in a fresh, wholesome, and incredibly satisfying way.
White Lasagna Stuffed Peppers
This White Lasagna Stuffed Peppers – Creamy, Cheesy Comfort Food with an Easy Low-Carb Twist recipe combines everything you love about rich, creamy white lasagna with the fresh flavor of tender bell peppers.
Ingredients
- For the Peppers:
- 4 large bell peppers, halved and seeds removed
- 2 cups cooked shredded chicken
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the White Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- ½ cup heavy cream
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Optional Garnish:
- Fresh parsley or basil
- Red pepper flakes
Instructions
1. Preheat Oven
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Prepare Filling
In a bowl, mix shredded chicken, ricotta, mozzarella, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
3. Make White Sauce
In a saucepan, melt butter over medium heat.
Add garlic and cook for 30 seconds.
Whisk in flour and cook for 1 minute.
Slowly whisk in milk and heavy cream until smooth.
Stir in mozzarella and Parmesan until melted and creamy.
4. Stuff Peppers
Fill each pepper half with the chicken mixture.
Place in baking dish and spoon white sauce over the top.
5. Bake
Cover with foil and bake for 30 minutes.
Remove foil and bake another 5–10 minutes until bubbly and lightly golden.
6. Serve
Garnish with parsley, basil, or red pepper flakes and serve warm.
Notes
- Low-Carb Option: Naturally lower in carbs than traditional lasagna.
- Extra Veggies: Add spinach or mushrooms to the filling.
- Cheese Swap: Try provolone or fontina for extra richness.
- Make Ahead: Assemble up to 24 hours in advance before baking.
- Storage: Refrigerate leftovers up to 4 days.
