Low Carb Keto Lasagna Stuffed Peppers Recipe

Introduction

Low Carb Keto Lasagna Stuffed Peppers offer a delicious twist on traditional lasagna, swapping pasta for vibrant bell peppers to keep carbs low. This comforting, flavorful dish combines seasoned ground meat, cheese, and marinara sauce for a meal that’s perfect for keto diets and family dinners alike.

Ingredients

• 4 large bell peppers (any color)
• 1 pound ground beef or turkey
• 1 cup ricotta cheese
• 1 ½ cups marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Slice the tops off the bell peppers and remove seeds and membranes. Set them aside.
3. Step 3: In a large skillet over medium heat, cook the ground beef or turkey until browned, then drain any excess fat.
4. Step 4: Add the marinara sauce, Italian seasoning, garlic powder, onion powder, salt, and pepper to the skillet. Stir to combine and simmer for about 5 minutes.
5. Step 5: In a bowl, mix together the ricotta cheese and half of the shredded mozzarella cheese.
6. Step 6: Spoon a layer of the meat sauce mixture into each pepper, then add a layer of the ricotta cheese mixture.
7. Step 7: Top each pepper with the remaining meat sauce and sprinkle the rest of the mozzarella cheese on top.
8. Step 8: Place the stuffed peppers upright in a baking dish and pour a little water into the bottom to help steam them as they cook.
9. Step 9: Cover the dish with aluminum foil and bake for 25 minutes.
10. Step 10: Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
11. Step 11: Let the peppers cool slightly before garnishing with fresh basil, if desired.

Tips & Variations

• Use fresh, high-quality ingredients to enhance flavor, and don’t be shy with Italian seasoning or herbs like oregano and thyme.
• Try different cheeses such as provolone or gouda for a unique twist.
• Make a vegetarian version by substituting the meat with sautéed mushrooms, zucchini, and spinach.
• Add spice by mixing in diced jalapeños or chili powder, balancing heat with a dollop of sour cream.
• For a southwestern flair, use black beans, corn, and taco seasoning instead of marinara and Italian spices.

Storage

Store leftover stuffed peppers covered in the refrigerator for 3 to 4 days. For longer storage, freeze cooked peppers in airtight containers for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven at 350°F (175°C) until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of peppers?

Yes, poblano or Anaheim peppers can be used if you prefer a bolder flavor than the sweetness of bell peppers.

What if I don’t have ricotta cheese?

Cottage cheese or cream cheese can be good substitutes, though the texture will differ slightly from ricotta.

Low Carb Keto Lasagna Stuffed Peppers Recipe

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4.5 from 87 reviews

Low Carb Keto Lasagna Stuffed Peppers offer a delicious, keto-friendly alternative to traditional lasagna by using bell peppers instead of pasta. Packed with ground meat, ricotta, mozzarella, and a flavorful sugar-free marinara sauce, this dish delivers all the rich, comforting flavors of lasagna while keeping carbohydrates low. Perfect for meal prep or family dinners, these stuffed peppers are nutrient-dense, kid-friendly, and easy to customize based on dietary needs or preferences.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Peppers

• 4 large bell peppers (any color)

Meat and Sauce Mixture

• 1 pound ground beef or turkey
• 1 ½ cups sugar-free marinara sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper, to taste

Cheese Mixture

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese (divided)

Garnish

• Fresh basil, for garnish (optional)

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
2. Prepare the peppers: Slice the tops off the bell peppers, and carefully remove the seeds and membranes. Set them aside for filling.
3. Cook the meat: In a large skillet over medium heat, cook the ground beef or turkey until fully browned, then drain any excess fat to keep the dish lean.
4. Add seasonings and simmer: Stir in the sugar-free marinara sauce, Italian seasoning, garlic powder, onion powder, salt, and pepper into the skillet with the cooked meat. Let the mixture simmer gently for about 5 minutes to meld flavors.
5. Mix the cheeses: In a separate bowl, combine the ricotta cheese with half (½ cup) of the shredded mozzarella cheese.
6. Assemble the peppers: Spoon a layer of the meat sauce mixture into each prepared bell pepper, then add a layer of the ricotta and mozzarella cheese mixture on top of the meat layer.
7. Top with remaining meat sauce and cheese: Spoon the remaining meat sauce over the ricotta layer, and sprinkle each pepper with the remaining shredded mozzarella cheese.
8. Prepare to bake: Place the stuffed peppers upright in a baking dish. Pour a little water into the bottom of the dish to create steam during cooking, which helps soften the peppers.
9. Bake covered: Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
10. Bake uncovered for finishing: Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is bubbly and golden brown.
11. Cool and garnish: Allow the stuffed peppers to cool slightly before garnishing with fresh basil if desired. Serve warm.

Notes

• Use fresh, high-quality ingredients for the best flavor and texture.
• Adjust seasonings according to your taste; adding red pepper flakes can add a spicy kick.
• Substitute different cheeses like provolone or gouda for variety.
• Fresh herbs such as oregano or thyme can be incorporated into the meat sauce for enhanced aroma.
• For a decorative touch, cut the tops of the peppers into fun shapes before baking.
• Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
• To reheat, bake at 350°F (175°C) for 15-20 minutes until warmed through.

Keywords: keto lasagna, stuffed peppers, low carb recipe, keto dinner, keto meal prep, keto Italian, ketogenic diet, low carbohydrate, healthy lasagna alternative