Low Carb Lasagna Stuffed Peppers
Experience the flavors of lasagna in a healthy and low-carb format with these delightful stuffed peppers filled with seasoned beef and creamy ricotta. A delicious twist that’s perfect for any dinner!
Servings: 3
Calories: 690kcal
Ingredients
Stuffed Pepper Components
- 3 large bell peppers (any color) halved and seeds removed
- 1 lb extra-lean ground beef
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 24 oz no-sugar-added pasta sauce
- 1 tsp Italian seasoning
- 1 cup ricotta cheese
- 1.5 cups shredded mozzarella cheese divided
- 0.5 tsp dried oregano
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tsp crushed red pepper flakes optional for heat
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise, discarding the seeds and membranes. Place them cut-side up on a baking sheet and drizzle with olive oil. Roast for about 20 minutes or until they begin to soften.
- While the peppers are roasting, heat a large skillet over medium heat. Add the ground beef, chopped onion, and garlic. Cook until the beef is nicely browned and the onion is translucent, about 7 to 8 minutes. Drain any excess grease.
- To the skillet, add the pasta sauce, salt, black pepper, and crushed red pepper flakes for an added kick if desired. Stir to combine and let it simmer for 5 minutes, allowing the flavors to meld.
- In a separate bowl, combine ricotta cheese with Italian seasoning and dried oregano. Stir until well blended.
- Once the peppers are roasted, remove them from the oven. Start by scooping a layer of the ricotta mixture into each pepper half, followed by a generous spoonful of the beef and sauce mixture. Top each pepper with about 1/2 cup of shredded mozzarella cheese.
- Return the stuffed peppers to the oven and bake for another 15-18 minutes, or until the cheese is bubbly and golden brown. Let cool slightly before serving.
Notes
For a colorful presentation, use a mix of different colored bell peppers. These stuffed peppers store well in the fridge for up to three days and can be frozen for up to a month.
This recipe is an original creation inspired by classic Low Carb Lasagna Stuffed Peppers flavors. All ingredient ratios and instructions are independently developed.