Ingredients in low carb lasagna stuffed peppers
- Bell Peppers: I like to use a variety of bell peppers - yellow, orange, red, and green. But you can use all of one color, or any combination of colors that you prefer. (Try these Supreme Pizza Stuffed Peppers)
- Tomato Sauce: For these keto lasagna stuffed peppers, I use my homemade Tomato Meat Sauce as the base. For a quicker version, you can use a jarred marinara sauce and mix in some cooked ground beef. They are also delicious made with my Pesto Marinara Sauce.
- Cheeses: For the cheeses in this recipe, I used full-fat ricotta cheese, mozzarella and parmesan.
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Keto Lasagna Stuffed Peppers
- Total Time: 54 minutes
- Yield: Makes 8 Servings 1x
Description
This low carb Lasagna Stuffed Peppers recipe is so good that you won’t even miss the noodles. The Tomato Meat Sauce 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.
Ingredients
Units
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
Christine Castaneda says
Kyndra, 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!!
Lisa says
Made 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!!!! 🙂
Angela Snellen says
I 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
I'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!
Kymberly says
Hey, 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
Hi 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. 🙂
Baggman says
Is "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!
Izzy says
It 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!
Julie says
These were wonderful!! Can you freeze left overs?
Rachel Chandler says
Very, very good! Mine looked exactly like the picture, which hardly ever happens the first time with a new recipe! Thanks for sharing 🙂
Anonymous says
I 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
I'm happy you liked them. Thanks for taking the time to let me know 🙂
Angeloco says
I 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
No problem. I'm so happy you enjoyed it.