Lasagna Style Stuffed Peppers with a Twist


  • 4 slices of Galbani® Sliced Mozzarella Cheese
  • 4 large fresh peppers
  • 1  small package store bought fresh cheese & spinach ravioli
  • 1 24oz jar marinara
  • 1 lb. ground beef, (80/20)
  • 1/2 Tbsp. olive oil
  • 1 small onion, chopped
  • 1 tsp. garlic, minced
  • fresh basil, chopped
  • salt and pepper


  • Clean, rinse and dry peppers. Cut the tops off the peppers, carefully clean out the seeds.
  • Place all 4 peppers in a small baking dish, standing up, side by side. Place in oven at 350 degrees F for 25 minutes.
  • Meanwhile, brown the ground beef, drain the excess grease and set aside.
  • Using the same pan, sauté chopped onion and minced garlic in olive oil. Add the jar of marinara and salt and pepper, to taste. Stir and let simmer.
  • Add chopped meat. Stir in chopped basil. Leave on low heat, to keep warm.
  • Boil water and add the ravioli. Cook ravioli according to package.*
  • Use a slotted spoon to remove each ravioli from water and gently place on a lined baking sheet or a flat surface.  This is to keep ravioli from sticking together.
  • Remove peppers from oven.  Let sit for a couple of minutes, to cool slightly.
  •  Remove one pepper at a time from pan. Spoon in about 1 Tbsp. of chopped meat sauce. Followed by 1 ravioli. Repeat until you are at the top of the pepper, finishing with sauce.
  • Cover pepper with 1 slice of cheese. Place pepper back into the baking pan and assemble the next pepper and so on.
  • Once all 4 are stuffed, return to oven and bake an additional 20-25 minutes, or until cheese is melted and brown.

*Note: cook ravioli about 2 minutes shorter than package suggests to keep firm