Lasagna Stuffed Peppers with Quinoa: Gluten Free

Lasagna Stuffed Peppers with Quinoa: Gluten Free

This Lasagna Stuffed Peppers dish is a healthy twist on two old family favorite recipes – stuffed peppers and lasagna. My grandmother and mother made stuffed peppers that were cooked on the stove in a sweet tomato sauce. But it had a lot of sugar in it.Β And the lasagna recipe was full of unhealthy carbs from all the noodles, and mega amounts of cheese.

I love this new recipe! Using quinoa instead of noodles makes it much healthier than traditional lasagna. It’s a lighter dish and doesn’t make you feel stuffed full. And I use much less cheese (never thought I’d be happy about using less cheese πŸ˜€ ). The healthy twist for the stuffed pepper portion is that I don’t use any sugar.

Lasagna Stuffed Peppers with Quinoa: Gluten Free
Easy to make and healthy. What could be better?!

Lasagna Stuffed Peppers Filled With Good Stuff!

I used local pasture raised, grass-fed ground beef instead of meat from a commercial farm. MUCH healthier! No antibiotics, no GMOs and lots of healthy omega 3 fatty acids from eating what cattle are supposed to eat – grass, not grains.

Although a bit expensive, I used organic bell peppers. They are much sweeter than those mounds of peppers you find in the produce section of your big box grocery stores. This is because the fruit is allowed to ripen naturally, rather than being forced to “ripen” with chemicals. And the natural sweetness meant that I didn’t need to use any sweeteners!

The ricotta and mozzarella cheeses were from grass-fed cows. Cheeses made from grass-fed dairy have a better omega 3 to 6 ratio making it healthier for your heart and less inflammatory. It also has a high amount of probiotics – friendly bacteria – needed for a healthy digestive tract.

And finally the natural quinoa instead of noodles made from processed grains. Quinoa is packed with essential nutrients like vitamin E and the B vitamins, calcium, iron, magnesium and folate. It’s low fat and has lots of protein, making it a great source of protein for vegetarians.

Lasagna Stuffed Peppers with Quinoa: Gluten Free
Lasagna Stuffed Peppers packed full of healthy nutrients

Another reason for loving this Lasagna Stuffed Peppers recipe is that it looks very fancy even though it is super easy to make πŸ™‚

What’s Your Favorite Lasagna or Stuffed Pepper Recipe?

Do you have any lasagna or stuffed peppers recipes you’d like to share or are looking for? Feel free to reach out to me through the contact form on the right or on my Contact page. I’d be happy to speak with you.

And don’t forget, if you aren’t sure of what you are doing in the kitchen but want to eat healthy, you can sign up for my FREE Cooking Basics how-to-tips! You’ll get an email every week for an entire year. That’s 52 helpful kitchen tips! Everything from how to make the perfect fried egg to different ways to prepare vegetables and how to freeze those fruits & veggies you find at the market πŸ™‚

Enjoy and Be Healthy!

Print Recipe
Lasagna Stuffed Peppers with Quinoa: Gluten Free
Lasagna Stuffed Peppers with Quinoa: Gluten Free
Course Main Dish
Cuisine Gluten Free, Italian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 3 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Gluten Free, Italian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 3 minutes
Servings
people
Ingredients
Lasagna Stuffed Peppers with Quinoa: Gluten Free
Instructions
  1. Preheat oven to 375 degrees.
  2. In a small saucepan, bring quinoa and liquid to a boil. Cover and simmer for 15 minutes or until liquid is absorbed. Removed from heat.
  3. Add olive oil to a large pan, over medium heat sautee onions and garlic just until fragrant, about 2 minutes. Add ground beef and brown, breaking up the meat into small pieces. Add mushrooms while meat cooks. Drain off liquid and fat; return to pan.
  4. Stir in crushed tomatoes and Italian seasoning; add salt and pepper to taste. Simmer for 15 minutes.
  5. While meat sauce simmers, add quinoa and liquid to a small saucepan. Bring to a boil; cover and reduce heat to a simmer. Cook for 15 minutes or until liquid is absorbed.
  6. Meanwhile cut peppers lengthwise, remove seeds and ribs. Place in an 8 x 13" baking dish. Lightly drizzle with olive oil; cover with foil and bake for 15 minutes. Remove from oven and cool slightly.
  7. As soon as peppers are cool enough to handle, spoon 2-3 tablespoons ricotta cheese into each half and spread. Sprinkle with dried basil.
    Lasagna Stuffed Peppers with Quinoa: Gluten Free
  8. Spoon tomato-beef sauce into each prepared pepper half. Sprinkle with Parmesan cheese and top with shredded mozzarella cheese.
    Lasagna Stuffed Peppers with Quinoa: Gluten Free
  9. Tent baking dish with aluminum foil, bake for 25 minutes. Remove foil bake additional 5 minutes to brown melted cheese. Let rest 3 minutes before serving.
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