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Low carb lasagna stuffed peppers filled with cheese and marinara sauce

Low Carb Lasagna Stuffed Peppers

A healthy twist on traditional lasagna, these stuffed peppers are filled with ground beef, ricotta, and mozzarella, offering all the comfort of lasagna without the carbs.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

For the stuffed peppers
  • 4 large bell peppers Choose red, yellow, or orange for sweetness.
  • 1 pound ground beef Can substitute with ground turkey or chicken.
  • 1 cup ricotta cheese Dairy-free alternatives can be used.
  • 1 cup mozzarella cheese, shredded Use a combination of cheeses for more flavor if desired.
  • 1/2 cup marinara sauce Can substitute with tomato sauce.
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • to drizzle tablespoons Olive oil For drizzling on top.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
  4. In a bowl, mix the cooked beef with ricotta cheese, half of the mozzarella, marinara sauce, Italian seasoning, salt, and pepper.
  5. Stuff each bell pepper with the beef and cheese mixture.
  6. Place the stuffed peppers in a baking dish and drizzle with olive oil.
  7. Top each pepper with the remaining mozzarella cheese.
Baking
  1. Cover with foil and bake for 25-30 minutes.
  2. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  3. Serve hot.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Perfect for meal prep!
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