Low Carb Lasagna Stuffed Peppers - All the flavors of rich and cheesy lasagna without all the carbs!
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
- Total Time: 54 minutes
- Yield: Makes 8 Servings 1x
Ingredients
Scale
- 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 tablespoon Italian seasoning
Instructions
- Preheat oven to 400° Line a baking sheet with parchment paper.
- Slice bell peppers in half lengthwise and remove ribs and seeds. Place pepper halves on baking sheet and bake for 10 minutes on the middle rack.
- Remove peppers from oven. Fill each pepper with ¼ cup tomato meat sauce.
- Next, spoon 2 tablespoon of ricotta cheese on top of the meat sauce in each pepper cup. Pour an additional 1 tablespoon meat sauce on top of the ricotta cheese.
- Top each pepper with 2 tablespoon mozzarella cheese. Bake on middle rack for 12 minutes.
- Remove peppers from oven. Top each pepper with 1 tablespoon 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
- Prep Time: 14 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 Pepper Cup
