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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/low-carb-keto-lasagna-stuffed-peppers-recipe/