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Minnesota Cooking: Frozen-Lasagna-Stuffed Bell Peppers

Char Milbrett is a creative writer and artist from Minnesota. She enjoys sharing recipes, crafts, hobbies, and games from her home state.


Cook Time

Prep timeCook timeReady inYields

1 hour

1 hour

2 hours

1 pepper per person


  • 1 approx. 3 x 3 inch square frozen lasagna
  • 1 bell pepper, remove seeds
  • 1 spray spray butter

Recipe Clipped From Newspaper

This all started because of a recipe my hubby clipped while he was looking for coupons.

We have done this coupon thing for years. He goes through the coupons, clips things that sound good to him, and I see them and muse about things to buy at the store. It's all very sympathetic.

Anyways, this recipe did not sound amazing to me, but it sounded rather dull. Noodles, marinara sauce in a green pepper. Hmmm. Well. The thing is, I am a little fussy about what I eat. I'm not a noodle person. Tomatoes aren't my thing if they are cooked, and, blah, blah, blah.

But, he needs to eat, so, I mused about it.


Frozen Lasagna

I believe the day I thought of this, we were watching our granddaughters, and since they pretty much eat what my hubby eats, we thought to put this frozen lasagna in the oven.

It occurred to me, that lasagna was noodles and tomato-based sauce and, what if I cut off some lasagna and put it in a pepper. My thoughts were that it would be almost the same as having noodles and pasta sauce in that pepper.

I asked my hubby if I could experiment and he agreed that I could do this. I did half and half. I stuffed some peppers and left the majority of the lasagna in the middle of the pan, so a person could choose which type of food they wanted to eat.

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Bell Pepper Bottoms

First I cut a small amount off the bottom of the pepper so that it would stand up without tipping over.

So, then the bottom was square instead of rounded. Flat. Yes, there is a small hole in the bottom, but, remember, we start with frozen lasagna, so nothing will leak out the bottom. I did pour V8 vegetable juice in the pepper around the frozen lasagna, but the lasagna got diluted.

Peppers are a very wet vegetable when they cook, so, there would have been plenty of liquid with the lasagna as it cooked.

Prepping Top and Inside of Pepper

After you cut the piece off the bottom, you'll need to open the pepper at the top. Cut about an inch down from the top.

Some people like to put the top back on after they fill it. I did not. It compares to putting the top back on the pumpkin after you pull all the goop out of the middle.

Cutting the Lasagna

The lasagna was frozen and hard.

I started with a serrated blade and sawed back and forth for what seemed like an eternity.

Cover With Aluminum Foil

You need to retain some of the moisture so, I covered the pan for the first hour. Well, I thought I needed to cover it. Perhaps you have other ideas.

© 2017 Char Milbrett

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