# What You'll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or green), tops trimmed, seeds removed
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 (14 oz) can diced tomatoes
05 - 1 cup baby spinach, chopped
→ Meats
06 - 1/2 pound ground beef or Italian sausage
→ Pasta
07 - 1 cup broken lasagne noodles (about 3 sheets), uncooked
→ Dairy
08 - 1 cup ricotta cheese
09 - 1 cup shredded mozzarella cheese, divided
10 - 1/4 cup grated Parmesan cheese
→ Liquids
11 - 2 cups low-sodium chicken or vegetable broth
12 - 1 tablespoon olive oil
→ Seasonings
13 - 1 teaspoon dried basil
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon crushed red pepper flakes (optional)
16 - Salt and freshly ground black pepper, to taste
# Steps to Follow:
01 - Set oven to 375°F (190°C) to begin preheating.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and sauté for an additional minute.
03 - Add ground beef or Italian sausage to the skillet and cook until browned, breaking up with a spoon, about 5 minutes. Drain any excess fat if necessary.
04 - Stir in diced tomatoes with juice, chopped spinach, dried basil, oregano, red pepper flakes, salt, and black pepper. Cook for 2 minutes until spinach wilts.
05 - Add chicken or vegetable broth and broken lasagne noodles. Mix well, cover the skillet, and simmer for 7 to 8 minutes until noodles are just al dente. Remove from heat.
06 - Stir in half of the shredded mozzarella cheese and all of the ricotta cheese until the mixture is creamy.
07 - Carefully stuff each prepared bell pepper with the lasagne soup mixture. Arrange peppers upright in a 9x13-inch baking dish.
08 - Sprinkle the remaining shredded mozzarella and the grated Parmesan cheese over the tops of the stuffed peppers.
09 - Add a small splash of water to the bottom of the baking dish. Cover tightly with foil and bake for 25 minutes.
10 - Remove foil and bake for an additional 10 minutes until the peppers are tender and cheese is golden and bubbling.
11 - Allow peppers to rest for 5 minutes before serving warm.
