Lasagna Stuffed Peppers

Looking for a low carb version of lasagna? My Lasagna Stuffed Peppers taste great and are low carb!

Low Carb, Keto, Gluten Free, Grain Free, Soy Free, Sugar Free

My husband loves lasagna, and he’s always asking me to make it. However, since I stopped eating pasta, I never make it anymore.

I have come to learn there are multiple ways to make a low carb lasagna without pasta noodles.

I’ve made lasagna with zucchini noodles, which is delicious. But it’s a LOT of work! That’s why I prefer these Lasagna Stuffed Peppers – they are so easy to put together!

Just make the meat sauce, cut the peppers in half, and add everything to the pepper!

You won’t even miss the noodles.

Lasagna Stuffed Peppers

A delicious and low carb way to enjoy lasagna.

• CourseMain Dish

Servings4

Prep Time15 minutes

Cook Time30 minutes

Ingredients

• 1lb ground beef
• 1 670 ml jar low sugar pasta sauce
• 1whole red pepper
• 1 whole yellow pepper
• 1whole green pepper
• 1whole orange pepper
• 1/2cup ricotta cheese
• 1/2cup mozzarella cheese
• 1/2cup Parmesan cheese
• 1Tbsp Italian seasoning

Instructions

1. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
2. Slice bell peppers in half lengthwise and remove ribs and seeds. Place pepper halves on baking sheet and bake in oven for 15 minutes.
3. While peppers are baking, add ground beef to a skillet and cook on medium heat until browned. Once cooked, add pasta sauce and stir to combine. Remove from heat and set aside.
4. Remove peppers from oven and add 1/4 cup of meat sauce to each pepper half. Spoon 1 Tbsp of ricotta cheese on top of meat sauce. Spoon an additional 1 Tbsp of meat sauce on top of the ricotta cheese.
5. Top each pepper with 1 Tbsp mozzarella cheese, 1 Tbsp Parmesan cheese, and a sprinkle of Italian seasoning.
6. Place peppers back in oven for 15 minutes, or until cheese is melted and bubbly.

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