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Low Carb Lasagna Stuffed Peppers Recipe
Marigold Voss

Low Carb Lasagna Stuffed Peppers Recipe

A delicious low-carb twist on classic lasagna, these stuffed bell peppers are filled with savory meat sauce, creamy cheese, and Italian herbs—perfect for a healthy, keto-friendly dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 People
Course: Main Course
Cuisine: American, Italian
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 large Bell peppers halved and seeded
  • 1 lb Ground beef lean
  • 1 cup Marinara sauce low carb
  • 1 cup Ricotta cheese full fat
  • 1 cup Mozzarella cheese shredded
  • ¼ cup Parmesan cheese grated
  • 1 tsp Italian seasoning dried
  • ½ tsp Garlic powder optional
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 1 tbsp Olive oil for cooking
  • 2 tbsp Fresh basil chopped, garnish

Equipment

  • 1 Baking dish Medium size
  • 1 Skillet Large
  • 1 Cutting board Prep vegetables
  • 1 Knife Sharp
  • 1 Spoon For stuffing

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat.
  3. Add ground beef and cook until browned.
  4. Stir in marinara sauce, Italian seasoning, garlic powder, salt, and black pepper.
  5. Simmer the meat sauce for 5 minutes.
  6. Remove skillet from heat and mix in ricotta cheese.
  7. Place bell pepper halves in a baking dish.
  8. Spoon the meat mixture evenly into each pepper.
  9. Top with mozzarella and Parmesan cheese.
  10. Bake uncovered for 25 minutes until peppers are tender and cheese is melted.
  11. Garnish with fresh basil and serve warm.

Video

Notes

  • Use ground turkey for a lighter version.
  • Make it vegetarian by substituting meat with mushrooms.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in the oven for best texture.