Cheesy Stuffed Mini Peppers

Written by chanie on January 25th, 2012

At one of our Chanukah parties recently (was Chanukah really that recent? It feels like ages ago!), my sister in-law decided to bring over some food for the low-carb dieters at the party. I was really intrigued by her idea of making stuffed shells without the pasta. Mini peppers stand in as a great replacement, adding color and sweetness to the dish. I decided to whip up my own variation by peppering up (pun intended!) a version of my mom’s famous lasagna recipe. Truth be told – I still made some stuffed shells for my pasta-loving kids, but I was more than satisfied with my lighter and lower-carb variation.

1 year ago: spinach pasta

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8 Comments so far ↓

  1. This idea is brilliant. I love milchigs, but I mostly swear them off when I am dieting, because it usually means pizza, pasta, and other dieter’s enemies. Yay for healthy milchigs!


  2. Fashion-isha says:

    Looks amazing and a perfect low carb alternative to salad!!

  3. chumi says:

    this is also a great pesach recipe!

  4. Linda says:

    1. Can this receipe be frozen?
    Is so, how does one reheat it?

    2. Can it be made the day before?
    If so, how can one reheat it?

    Thank you.
    Please delete my email after use.
    Thank you.

    • chanie says:

      Hi Linda,

      I have frozen this recipe using pasta successfully, and I’ve also frozen roasted peppers, so I think this could be frozen. I would heat it by putting it in the oven frozen and cooking it until defrosted and hot.

      It can also be made the day before and reheated in the oven until the cheese is bubbly.

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