Save A creative fusion of classic lasagne soup and vibrant mini peppers, delivering rich Italian flavors in a fun, bite-sized appetizer or main dish.
I first made these lasagne soup-stuffed mini peppers for a weekend gathering and they quickly disappeared from the platter. Guests loved how the savory soup filling paired with the sweet crunch of roasted peppers, making them a standout appetizer.
Ingredients
- Mini Peppers: 18 mini sweet peppers, halved lengthwise and deseeded
- Lasagne Soup Filling: 1 tablespoon olive oil, 1 small yellow onion (finely chopped), 2 garlic cloves (minced), 250 g (9 oz) ground beef or Italian sausage, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon crushed red pepper flakes (optional), 400 g (14 oz) canned diced tomatoes, 250 ml (1 cup) tomato passata or purée, 1 tablespoon tomato paste, 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, 100 g (3.5 oz) small pasta (e.g., ditalini or broken lasagne sheets), 500 ml (2 cups) low-sodium chicken or vegetable broth
- Cheese Topping: 120 g (1 cup) shredded mozzarella cheese, 60 g (1/2 cup) ricotta cheese, 30 g (1/4 cup) grated Parmesan cheese, 1 tablespoon chopped fresh basil (for garnish)
Instructions
- Preheat & Prepare Peppers:
- Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper. Arrange halved mini peppers, cut side up, on the sheet. Brush or spray lightly with olive oil and bake for 10 minutes to soften.
- Cook Filling:
- Heat olive oil in a large skillet over medium heat. Sauté onion for 3 minutes until translucent. Add garlic and cook for 1 minute more.
- Add Meat & Seasonings:
- Add ground beef or sausage, cooking until browned and cooked through. Drain excess fat if needed. Stir in oregano, basil, optional red pepper flakes, diced tomatoes, tomato passata, tomato paste, sugar, salt, and black pepper. Mix thoroughly.
- Combine & Simmer:
- Pour in broth and bring to a simmer. Add pasta and cook until al dente (about 8-10 minutes), stirring occasionally. Add a splash of water or broth if mixture thickens excessively. Remove from heat and adjust seasoning as desired.
- Stuff & Top Peppers:
- Spoon lasagne soup filling generously into each pre-baked mini pepper half. Top each with a dollop of ricotta, then sprinkle mozzarella and Parmesan cheese.
- Bake & Garnish:
- Return peppers to oven and bake for 10-12 minutes until cheese is melted and bubbly. Garnish with fresh basil before serving.
Save My kids love helping fill the pepper halves and sprinkling cheese before baking. It has become a fun family kitchen ritual that makes dinner prep exciting and memorable.
Serving Suggestions
Serve as a party appetizer or along with a fresh salad for a lighter main dish. The peppers pair beautifully with a simple green salad dressed in olive oil and balsamic vinegar.
Allergen & Nutrition Info
Contains dairy (mozzarella, ricotta, Parmesan), gluten (pasta), and possible additional allergens if using sausage. Each serving of 3 stuffed pepper halves delivers around 260 calories, 13 g fat, 20 g carbohydrates, and 14 g protein.
Storage & Make-Ahead Tips
Refrigerate leftovers in an airtight container for up to 3 days. Peppers can be stuffed ahead, covered, and baked when ready to serve for easy entertaining.
Save These stuffed mini peppers bring big flavor in a small package. Enjoy them hot and bubbly, straight from the oven!
Recipe FAQ
- → Can I use a different meat for the filling?
Yes, ground turkey, chicken, or plant-based crumbles work well. Adjust seasoning if desired.
- → Do I need to pre-cook the mini peppers?
Baking the peppers for 10 minutes softens them and helps meld flavors together.
- → What type of pasta is best for the filling?
Small pasta shapes like ditalini or broken lasagne sheets suit the filling’s texture and size.
- → How can I make it vegetarian?
Omit the meat and use lentils or a plant-based substitute; the flavor will still be rich and hearty.
- → Is this dish freezer friendly?
For best results, freeze the peppers before adding cheese, then bake and top fresh when reheating.
- → What wine pairs best with these?
Chianti or another medium-bodied Italian red wine complements the flavors beautifully.