Jump to Recipe Jump to Video Print Recipe
Ah, the classic lasagna – layers of pasta, meat, and cheese that we all adore. But for those of us on the keto journey, traditional lasagna can be a carb-loaded no-go.
Enter Keto Lasagna Stuffed Peppers! They capture the heart and soul of lasagna without the carb-heavy pasta. Instead, we nestle those familiar, comforting flavors inside a vibrant bell pepper, making it a keto-friendly dream come true.
Not only do these cheesy low carb lasagna stuffed peppers give you a lasagna fix, but they also add a delightful crunch and freshness to every bite. This dish will make you feel elated, like a festival.
Imagine something that’s eye-catching, smells delicious and tastes great. That’s what you get when you combine peppers, ground beef, marinara sauce and cheese!
In place of traditional lasagna noodles, which are full of carbs, I replaced them with peppers or capsic*ms! Peppers are the perfect shape to hold all of your traditional lasagna fillings in place of noodles.
Plus, they are much lower in calories and contain more vitamins, minerals, antioxidants and fiber. You’ll need four big bell peppers for this recipe and we recommend going with different colors so that you get a variety of nutrients.
When picking out ground beef, I recommend going with a grass-fed brand. Be sure your beef is organic and does not contain hormones, antibiotics, or preservatives.
Research shows that grass-fed animal products contain higher levels of omega 3 fatty acids and certain vitamins and antioxidants when compared to its grain-fed counterparts.
Our recipe also calls for garlic, which fights all types of infections, regulates blood sugar, and lowers blood pressure and cholesterol. Garlic also pairs nicely with olive oil and spices. The healthy fat in the olive oil helps you absorb the nutrients in the garlic and spices.
This recipe and preparation couldn’t be simpler. You will enjoy the soft texture of the cooked peppers with the addition of a traditional lasagna filling.
These are best served hot out of the oven, but you can also make a large batch and put them in the fridge to enjoy leftovers during the week.
How to Make Low Carb Lasagna Stuffed Peppers
To make, start by browning the beef in a stove top saucepan in olive oil. Add the garlic and cook until the beef is cooked all the way through.
Stir in the cheese and tomato sauce. Add the seasonings, salt, and pepper. Stir all ingredients.
Cut the peppers in half and remove the seeds from the middle. I like my food to be colorful so I chose green, yellow and red peppers.
Immerse them to hot water for five minutes until they are soft (optional step). Make sure you leave the skin intact.
Add spoonfuls of the beef and cheese mixture into the peppers.
Top with mozzarella cheese and bake in the oven for 30 minutes at 375 degrees.
Serve hot!
You’ll also love these:
- Noodle-less Zucchini Lasagna
- Low Carb Eggplant Lasagna
- Lasagna Cabbage Rolls
- Ground Turkey Stuffed Peppers
- Keto Halloween Stuffed Peppers
- Ground Beef Stuffed Jalapenos
Print Pin This!
4.72 from 25 votes
Keto Lasagna Stuffed Peppers
These easy, cheesy and delicious low carb baked peppers stuffed with ground beef, cheese, marinara sauce and seasonings will be your perfect keto dinner.
Course Dinner, Lunch, Main Dish
Cuisine Italian, Ketogenic, Low Carb
Keyword keto stuffed peppers, lasagna stuffed peppers
Prep Time 10 minutes minutes
Cook Time 40 minutes minutes
Total Time 50 minutes minutes
Servings 4
Calories 602kcal
Author Tanya K.
Ingredients
- 4 bell peppers large
- 1 lb ground beef
- 2 cloves garlic minced
- 2/3 cup marinara sauce
- 1 cup ricotta cheese
- 1 ½ cup mozzarella cheese shredded
- 1 tsp Italian seasoning
- salt and pepper to taste
- 1 tbsp olive oil
US Customary – Metric
Instructions
Preheat oven to 375F
Heat olive oil in a skillet and brown beef and garlic cloves. Stir in tomato sauce and ricotta cheese. Season to taste with Italian seasoning, salt and pepper.
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!
Video
Notes
*You can also use ground chicken instead of beef. To reduce/increase the fat and protein macros per serving, simply adjust the amount of meat and cheese you use in this recipe.
Nutrition/Macros
Nutrition Facts
Keto Lasagna Stuffed Peppers
Amount Per Serving
Calories 602Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 20g100%
Cholesterol 145mg48%
Sodium 610mg25%
Potassium 789mg23%
Carbohydrates 13g4%
Fiber 3g12%
Sugar 7g8%
Protein 38g76%
Vitamin A 4460IU89%
Vitamin C 155mg188%
Calcium 383mg38%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Pin To Save This Recipe
*This recipe is inspired by a similar recipe shared by our reader Melissa J (@melissakutty)
FAQ
Do peppers need to be blanched before stuffing?
Not necessarily, peppers do not need to be blanched before stuffing; however, I often blanch to soften them slightly and reduce overall baking time.
Why are my stuffed peppers watery?
Stuffed peppers can become watery due to the natural moisture content in the peppers and the filling, especially if the filling contains ingredients like tomatoes, zucchini, or meat sauce. Overcooking can also release more moisture from the peppers.
How to cook stuffed peppers in an air fryer
To cook stuffed peppers in an air fryer, preheat the air fryer to 370°F (190°C), place the prepared stuffed peppers in the basket without overcrowding, and cook for 15-20 minutes or until peppers are tender and filling is cooked through.
How to reheat lasagna stuffed peppers
To reheat lasagna stuffed peppers, place them in a preheated oven at 350°F (175°C) and bake for 10-15 minutes or until heated through. If using a microwave, cover the peppers with a microwave-safe lid or plastic wrap and heat on medium power for 2-3 minutes, checking for warmth before serving.
