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
Lisa says
Made these last night, and we loved them. Very tasty and easy to make.
Denise Spencer says
So easy and SO good!!!
Margo says
I made these this week and they were fantastic. They will definitely be a staple in our meal plan.
Peace Love and Low Carb says
So happy you enjoyed them. Thanks for taking the time to come back and let me know. 🙂
Lauren says
Is there a way to make these vegetarian? Any good veggies to add that would work with the recipe?
Peace Love and Low Carb says
You can just omit the meat and it would still be really tasty. Add your favorite low carb veggies instead
Jennifer Caldwell says
Excellent! 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!
Nickie A Bray says
Thanks 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.
Jayme says
I 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!
Beth says
I 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.
Linda says
Having 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!
Peace Love and Low Carb says
Click the link and it will take you to the recipe.