Stuffed Lasagna Peppers revised

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 135.1
  • Total Fat: 8.5 g
  • Cholesterol: 17.5 mg
  • Sodium: 198.3 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 12.2 g

View full nutritional breakdown of Stuffed Lasagna Peppers revised calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    Cheddar Cheese, 1 oz (remove) (shredded)
    Parmesan Cheese, grated, 0.60 cup (remove)
    Ricotta Cheese, whole milk, 0.50 cup (remove)
    Celery, raw, 1 stalk, large (11"-12" long) (remove) (finely chopped)
    Onions, raw, 0.50 medium (2-1/2" dia) (remove) (finely chopped)
    Spinach, fresh, 3 cup (remove) (roughly chopped)
    Yellow Peppers (bell peppers), 4 pepper, large (3-3/4" long, 3" dia) (remove) (cut in halves)
    Tofu, firm, 1 cup (remove)
    Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) (chopped)


Mix ricotta, tofu, spinach, and onion together. Divide mixture among 8 halves of pepper. Sprinkle 1/4 cup over all the halves with the parmasean. Add chopped tomato evenly to top of each pepper. Top with remaining parm and the shredded cheese.

Bake in oven for 25 mins at 350, or until pepper is soft, turning on broil for an additional few minutes to get the cheese on top bubbly.

Number of Servings: 8

Recipe submitted by SparkPeople user EMMA2727272.

TAGS:  Vegetarian Meals |

Rate This Recipe