This low carb Lasagna Stuffed Peppers recipe is so good that you won’t even miss the noodles. The Tomato Meat Sauce Recipe used in this recipe is a great recipe to make ahead of time. It keeps well in the freezer and can be used for so many different dishes. If you are a big fan of stuffed peppers like I am, check out my round up of 36 Low Carb Stuffed Pepper Recipes.
Check out my other low carb lasagna variations:
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Lasagna Stuffed Peppers – Low Carb, Gluten-Free
- Prep Time: 14 minutes
- Cook Time: 40 minutes
- Total Time: 54 minutes
- Yield: Makes 8 Servings 1x
Print Recipe
Pin RecipeIngredients
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper
- 1 large orange bell pepper
- 2 ½ cups Tomato Meat Sauce
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 tbsp Italian seasoning
Instructions
- Preheat oven to 400° Line a baking sheet with aluminum foil.
- Slice bell peppers in half lengthwise and remove ribs and seeds. Place pepper halves on baking sheet and bake for 20 minutes on the middle rack.
- Remove peppers from oven. Fill each pepper with ¼ cup tomato meat sauce.
- Next, spoon 2 tbsp of ricotta cheese on top of the meat sauce in each pepper cup. Pour an additional 1 tbsp meat sauce on top of the ricotta cheese.
- Top each pepper with 2 tbsp mozzarella cheese. Bake on middle rack for 12 minutes.
- Remove peppers from oven. Top each pepper with 1 tbsp Parmesan cheese and a sprinkle of Italian seasoning. Bake 5 additional minutes on top rack.
Notes
Makes 8 Servings | Per Serving: Calories: 204 | Fat: 11g | Protein: 18g | Net Carbs: 8g
Nutrition
- Serving Size: 1 Pepper Cup
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***
Angeloco says
June 3, 2013 at 11:12 amI made this for a family party and it was delicious.I also used some portobellos. Great also. Thanks so much for the recipe. Love your site.
Kyndra Holley says
July 17, 2013 at 10:43 pmNo problem. I’m so happy you enjoyed it.
Anonymous says
July 30, 2013 at 11:22 pmI thought of these in my head and decided to look and see if anyone had made them before, and sure enough, here they are! Love it! I made them last night and my hubby ate 4! I used my own meat sauce recipe and layered them just how you said, and they came out beautifully. I think they tasted even better today for lunch. Thanks for doing all the hard work and posting the awesome pic’s!
Kyndra Holley says
July 30, 2013 at 11:31 pmI’m happy you liked them. Thanks for taking the time to let me know 🙂
Rachel Chandler says
January 9, 2014 at 12:07 amVery, very good! Mine looked exactly like the picture, which hardly ever happens the first time with a new recipe! Thanks for sharing 🙂
Julie says
February 3, 2014 at 5:42 pmThese were wonderful!! Can you freeze left overs?
Izzy says
March 4, 2014 at 8:33 amIt was my husbands night to cook last night, and I showed him this recipe so he made it! I came home to them being taken out of the oven, and they were FANTASTIC. I wouldn’t make a single change (other than maybe adding sauteed mushrooms just cause I’m a mushroom whore), thanks for the recipe!
Baggman says
May 13, 2014 at 12:10 pmIs “net carbs” an accurate measurement? Are you simply using carbs minus fiber to get that number? Wouldn’t it be be more accurate to just post the total carbs, and then fiber, as “net carbs” is not really an accepted nutritional value.
None the less, many great recipes!
June Bieker says
June 24, 2014 at 8:19 pmThese are absolutely fantastic. You definitely don’t miss the noodles. I used red bells (which I already had), added turkey sausage sprinkles. Used Pepper Jack, because that’s all I had on hand. I did find out that leaving the stems in holds the sauce in better. They are wonderful reheated. Will make these at least once a week. Thanks for something else wonderful.
Kymberly says
August 8, 2014 at 2:03 pmHey, I’ve bought/downloaded your cookbooks. Can’t find which book this stuffed pepper recipe is in. I’m going to make it tonight and it looks soooo good. Was hoping to be able to keep it handy!
Peace Love and Low Carb says
August 9, 2014 at 12:04 pmHi Kymberly, This one has not been published in any of my books. If you scroll to the bottom of my posts, you will see a share bar (Pinterest, FB, twitter, etc.) Click on the button on the far right of that bar and it brings up about 300 other options. There is a print-friendly button in there that will allow you to remove photos and any unwanted stuff so that you can print the recipe without wasting too much ink. I hope you enjoy it. 🙂
Angela Snellen says
September 4, 2014 at 7:34 amI made these in an attempt to eat healthier and hoped my family would join me. They all tried it and loved it!! They do not like peppers but really liked them made this way. Thanks for sharing!!
Peace Love and Low Carb says
September 4, 2014 at 8:20 amI’m so happy that it turned out to be a dish the whole family can love. I used my pepperoni pizza stuffed peppers recipe to get my kids to start eating peppers. Worked like a charm!
Lisa says
September 18, 2014 at 10:59 amMade these last night and just had the leftovers for lunch, I swaer they tasted better today!!! Just wish there was more!!! Will def use this recipe again and again!!!!! DELICIOUS!!!! 🙂
Christine Castaneda says
November 5, 2014 at 9:02 pmKyndra, this has been on my list to make for the past year and all I have to say is why did I wait so long. . Made them last night and they are soooo delicious! Had to hold myself back to get a 3rd one but was excited to know what my lunch was today, haha. I have been raving about your meat sauce too. I will never go back to jar again. Thank you for this awesome recipe!!
LINDA REDDEN says
May 12, 2015 at 9:23 amWHAT IS IN YOUR MEAT SAUCE????
Peace Love and Low Carb says
May 12, 2015 at 4:08 pmClick the link and it will take you to the recipe.
Linda says
July 7, 2015 at 1:37 amHaving so much cheese and meat layers with nothing else didn’t really appeal to me so I sliced some zucchini to layer between the meat sauce and cheese. Delicious!
Charlotte says
March 10, 2016 at 6:25 pmSuper easy, very tasty!!! I halved the recipe because I am only feeding 2 and it was perfect!!! Cant wait to heat up the leftovers
Leonora Anderson says
July 25, 2016 at 8:27 pmMade these for my family and it was such a nice change from regular stuffed peppers. Very tasty. Thanks:)
Beth says
September 22, 2016 at 2:27 pmI made this last night for supper. It was DELICIOUS! I used my own canned pasta sauce and added it to 1# browned ground beef (seasoned in olive oil with onions and garlic salt). The assorted sweet peppers came fresh from my garden. I cannot believe such an easy recipe could taste so dang good! And low carb to boot. This will be made again. Soon.
Jayme says
October 3, 2016 at 5:21 pmI made these for supper for the second time tonight. We had canned while tomatoes so I used those and bought fresh yellow, red and orange peppers from a farm. Tonight was no different than the first time I made the recipe. THEY ARE SO YUMMY!!!!! I also love the meat sauce for the recipe. I now make it, vacuum seal it and keep some in the feeezer. I am definitely buying your cookbook because I have tried so many of your recipes and they are wonderful. What a gift you have!
Nickie A Bray says
October 16, 2016 at 1:44 pmThanks for a great idea. I think I could do these with enchilada sauce and cheddar cheese, too. Maybe add cauliflour rice. I know there are other variations. My biggest problem is hubby does not like peppers, but he will like the filling so I can make this work.
Jennifer Caldwell says
November 5, 2016 at 6:00 pmExcellent! For the sauce, I used a half ground beef, half sausage mixed in jarred garden vegetable pasta sauce. It tasted like Supreme Pizza! Wonderful! Thank you!
Lauren says
February 20, 2017 at 7:44 pmIs there a way to make these vegetarian? Any good veggies to add that would work with the recipe?
Peace Love and Low Carb says
February 21, 2017 at 6:29 amYou can just omit the meat and it would still be really tasty. Add your favorite low carb veggies instead
Emily says
June 17, 2017 at 4:47 pmI made these for the first time last night for my family, including my niece, and they LOVED them!! My son said this my be one of the best recipes I have found on Pinterest & that we definitely have to make these again! Thank you for sharing ????
Margo says
November 1, 2017 at 4:32 amI made these this week and they were fantastic. They will definitely be a staple in our meal plan.
Peace Love and Low Carb says
November 1, 2017 at 8:23 amSo happy you enjoyed them. Thanks for taking the time to come back and let me know. 🙂
Denise Spencer says
February 10, 2018 at 3:38 pmSo easy and SO good!!!
Lisa says
February 17, 2018 at 4:52 amMade these last night, and we loved them. Very tasty and easy to make.
alilduckling says
March 1, 2018 at 7:38 pmFamily loved this! Cooked on non-stick aluminum foil. Thanks for a delicious recipe.
Sidney says
April 7, 2018 at 8:07 amMy daughter made them for her family and gave me the leftover so we can try it. Boy they r wonderful specially when they r leftovers. I’m gonna make them just for us lol.