These lasagna stuffed peppers taste incredible. It is definitely a low-carb way to enjoy lasagna without eating the noodles. You can simply make the fillings and put them in peppers and bake in the oven.
This recipe is super easy to make. We use ground beef as the main meat but you can use other meat of your choice such as ground pork, chicken and even sausages.
To make it cheesy and tasty, we have ricotta and mozzarella cheese. You can use whichever cheese you have available at home.
If you want your dish to look colorful, you can choose green, red and yellow bell peppers.
To make it saucy and juicy, we use Rao’s Homemade Marinara Sauce. It’s the most keto friendly sauce we find. You can use other low-carb pasta sauces or make your own.
Let’s Ketofy It!
Sauté the garlic cloves with the beef until brown. Pour the tomato sauce in and add the ricotta cheese. Stir the mixture continuously then adjust the flavor with salt, pepper, crushed red pepper flakes, Italian seasonings, and any other spices of your choice.
Slice the peppers in halves. Blanch in boiling water for 5 minutes. Fill the peppers with the beef and cheese mix then sprinkle with generous amounts of mozzarella on top. Leave in the 375 F preheated oven for 30-35 minutes.
Serve and enjoy!
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Preheat oven to 375F
Brown beef and garlic cloves. Stir in tomato sauce and ricotta cheese. Season to taste with Italian seasoning, salt, pepper, crushed red pepper flakes etc.
Cut and blanch peppers for 5 minutes in boiling water. Stuff with beef and ricotta mixture. Top with mozzarella and bake for 30-35 minutes. Enjoy!
Macros (per serving): Calories: 454 – Fat: 28.5 g – Net carbs: 8 g (total carbs: 11 g, dietary fiber: 3 g) – Protein: 38.4 g
This recipe and photos are submitted and shared by Melissa J (@melissakutty)