# Components:
→ Mini Peppers
01 - 18 mini sweet peppers, halved lengthwise and deseeded
→ Lasagne Soup Filling
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 9 ounces ground beef or Italian sausage
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1/2 teaspoon crushed red pepper flakes, optional
09 - 14 ounces canned diced tomatoes
10 - 1 cup tomato purée
11 - 1 tablespoon tomato paste
12 - 1 teaspoon sugar
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 3.5 ounces small pasta, such as ditalini or broken lasagne sheets
16 - 2 cups low-sodium chicken or vegetable broth
→ Cheese Topping
17 - 1 cup shredded mozzarella cheese
18 - 1/2 cup ricotta cheese
19 - 1/4 cup grated Parmesan cheese
20 - 1 tablespoon chopped fresh basil, for garnish
# Directions:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Arrange halved mini peppers cut side up on the baking sheet. Lightly brush or spray with olive oil. Bake for 10 minutes to soften.
03 - In a large skillet over medium heat, warm olive oil, then cook onion for 3 minutes until translucent. Add minced garlic and sauté 1 minute more.
04 - Add ground beef or Italian sausage to skillet. Cook, breaking into small pieces, until well browned and cooked through. Drain excess fat if needed.
05 - Mix in oregano, basil, red pepper flakes if using, diced tomatoes, tomato purée, tomato paste, sugar, salt, and black pepper. Stir until fully combined.
06 - Pour in chicken or vegetable broth and bring to a simmer. Add pasta and cook, stirring occasionally, for 8 to 10 minutes until pasta is al dente. Add a splash of water or broth if mixture thickens excessively.
07 - Remove skillet from heat. Taste and adjust salt or pepper as desired.
08 - Generously spoon lasagne soup filling into each pre-baked pepper half on the baking sheet.
09 - Top each stuffed pepper half with a small dollop of ricotta and sprinkle with mozzarella and Parmesan.
10 - Return stuffed peppers to the oven and bake 10 to 12 minutes until the cheese topping is melted and bubbly.
11 - Remove from oven, garnish with fresh basil, and serve warm.
