Description
A delightful twist on traditional lasagna, these Low Carb Lasagna Stuffed Peppers are filled with savory ground beef, creamy ricotta, and gooey mozzarella, all wrapped in vibrant bell peppers.
Ingredients
Scale
- 3 large bell peppers (any color)
- 1 lb extra-lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 24 oz no-sugar-added pasta sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1/2 tsp dried oregano
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers: Slice the tops off and remove the seeds and membranes.
- Roast the peppers on a baking sheet for about 20-22 minutes until tender.
- Brown the beef: In a skillet, cook the ground beef, diced onion, and minced garlic over medium heat.
- Drain excess grease from the skillet.
- Incorporate the pasta sauce, salt, and pepper; simmer for 5 minutes.
- Prepare the cheese filling by mixing ricotta with Italian seasoning in a bowl.
- Stuff each pepper with the ricotta mixture and top with seasoned beef sauce and mozzarella.
- Finish in the oven for an additional 15-18 minutes until cheese is bubbly and golden.
Notes
Consider adding vegetables like spinach or mushrooms for extra nutrition. Make ahead by preparing the filling in advance.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg
Keywords: low carb, stuffed peppers, lasagna alternative, healthy dinner, Italian cuisine