Low Carb Lasagna Stuffed Peppers
Individualized keto lasagna made with roasted bell peppers stuffed with seasoned ground beef, creamy ricotta, and melted mozzarella. A satisfying low-carb meal that delivers Italian comfort food without pasta.
- Prep Time: 15
- Cook Time: 27
- Total Time: 42
- Yield: 3 servings 1x
- Category: Quick Dinner Recipes
- Method: Baking
- Cuisine: Italian
- Diet: Low Carbohydrate
Ingredients
3 large bell peppers (any color)
1 lb extra-lean ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
24 oz no-sugar-added pasta sauce
1/2 tsp salt
1/4 tsp black pepper
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1 tsp Italian seasoning
1/2 tsp dried oregano
1 tbsp olive oil
Instructions
Preheat oven to 375°F (190°C)
Place bell peppers on baking sheet, cut side up. Drizzle with olive oil. Roast for 20-22 minutes until tender
Meanwhile, cook ground beef, onion, and garlic in large skillet over medium heat until browned. Drain excess fat
Stir in pasta sauce, salt, and pepper. Simmer 5 minutes. Remove from heat
In a bowl, mix ricotta cheese with Italian seasoning and 1/2 tsp garlic powder
Fill roasted peppers with ricotta mixture, then spoon beef sauce inside
Top each with 1/2 cup mozzarella cheese. Return to oven for 15-18 minutes until bubbly
Notes
Use bell peppers that are 4-5 inches high for proper filling capacity
For FODMAP adjustments: substitute 1/4 tsp onion powder for raw onion, 1/2 tsp garlic powder for raw garlic
Freeze assembled peppers (unbaked) for up to 3 months
Cover and reheat leftovers at 350°F (180°C) for 15 minutes
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 520
- Sugar: 2g
- Sodium: 1000mg
- Fat: 35g
- Saturated Fat: 15g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
Find it online: https://www.makeourrecipes.com/low-carb-lasagna-stuffed-peppers/