I was contemplating the versatility of the stuffed pepper. There's the classic Spanish rice preparation, I've done well with quinoa, been toying with vegetarian turducken (a stuffed mushroom, stuffed in a tomato, stuffed in a pepper, stuffed in cabbage in a bed of sauerkraut).

Then it hit me. Lasagna. In a pepper. Of course, I googled and this has been done before, but every thing I can find halves the pepper vertically, and I just want to core it and keep it upright. I think you could get 4-5 layers of noodle-y, cheesy, goodness this way.

So, any pointers are welcome, but specifically, I'm worried about moisture. No one likes soupy lasagna. Here is the plan of attack:

Core peppers, removing as much of the ribbing as I can without breaking the pepper wall. Blanch for 3 minutes in salted water. perforate the side and bottom with small holes (probably my meat thermometer will or a sharp chopstick).

While all that is happening, make a tomato sauce that I let simmer until very thick, and make fresh noodles.

layer fresh uncooked noodles with sauce, mozzarella, and ricotta (more marinara for these, not the traditional bechemel).

My thought is that the fresh noodles dusted in flour and the perforations will do moisture control so that when pulled out of the oven and left to rest for 15 minutes, these could be halved without the layers sloshing out in a soupy mess.

Thoughts?

edit: I tried this with 6 peppers, 2 green, 2 yellow, and 2 red. They turned out pretty awesome, and the 2 other people I served it too loved them too. In retrospect, I'll say that it would have been a LOT less work to just make a roasted-red pepper lasagna, but the presentation on these was pretty awesome. http://imgur.com/a/1QwzY I waited until it was chilled (saving for leftovers) to take that so that it would hold together really well.

I ended up very briefly cooking the fresh noodles that I cut out with a wide mouth canning jar ring. It was very time intensive to assemble them, even working 6 at a time. I reduced the sauce for a long time and then thickened it with a light roux right before assembling, and that seemed to work perfectly.

Let me know if you have any questions.