Lasagne-stuffed peppers

Lasagne-stuffed peppers


Spruce up a red pepper with this Italian-style recipe

Created by Spinneys
Cuisine Italian
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 706
Fat 39.2g
Saturates 14.3g
Protein 52.4g
Carbs 26.2g
Sugars 13.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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Preheat the oven to 180°C, gas mark 4.


To make the Bolognese, sauté the leeks and carrots in a large saucepan over a medium-low heat until soft – about 5 minutes. Add the mince and sauté until browned. Season the meat and add the tomato paste and tomato passata, cook for a further 10 minutes and add the stock. Gently simmer for 20-30 minutes or until cooked through.


Cut the tops off of the red peppers and scrape out the seeds.


Spoon 2 tbsp of the Bolognese into the red peppers, top with 1 tbsp of grated halloumi, then top with a piece of the lasagne sheet. Repeat the layers until the pepper is filled.


Sprinkle the top with the last of the grated halloumi. Bake for 10-15 minutes or until the peppers are tender and the cheese is golden.


Serve with a seasonal side salad.