A vegetarian alternative of the Italian classic, these lasagne stuffed peppers from Naturally Ella are perfect for picnics, packing for a light lunch or serving alongside a crisp salad. The crispy, crunchy peppers are stuffed with ricotta, oregano, mozzarella and fragrant black pepper to bring together all the fun flavours of a lasagne.
2 red or green bell peppers
2 ounces whole wheat orzo
1/2 cup whole milk ricotta
1 egg white
1/2 teaspoon dried oregano
1/4 teaspoon sea salt
1/4 teaspoon black pepper
3/4 cup tomato sauce
2 ounces shredded mozzarella cheese
Heat the oven to 240°C and cook the peppers turning occasionally until just soft. Allow them to cool slightly and place on a roasting pan.
Cook the orzo, drain, and set aside. Mix the ricotta, egg white, oregano, salt and pepper.
Layer the peppers with the tomato sauce, orzo, ricotta and then more tomato sauce. Layer the cheese on top and bake until the cheese is melted and bubbling (about 20-25 minutes).