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Lasagna Stuffed Peppers - Low Carb, Gluten Free | Peace Love and Low Carb

Keto Lasagna Stuffed Peppers

  • Author: Kyndra Holley
  • Total Time: 54 minutes
  • Yield: Makes 8 Servings 1x


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.


Units Scale
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 1 large orange bell pepper
  • 2 1/2 cups Tomato Meat Sauce
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 tablespoon Italian seasoning


  1. Preheat oven to 400° Line a baking sheet with parchment paper.
  2. 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.
  3. Remove peppers from oven. Fill each pepper with ¼ cup tomato meat sauce.
  4. 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.
  5. Top each pepper with 2 tbsp mozzarella cheese. Bake on middle rack for 12 minutes.
  6. 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.


Makes 8 Servings | Per Serving: Calories: 204 | Fat: 11g | Protein: 18g | Net Carbs: 8g

  • Prep Time: 14 minutes
  • Cook Time: 40 minutes


  • Serving Size: 1 Pepper Cup