Low Carb Lasagna Stuffed Peppers
A delightful and healthy twist on classic lasagna, these Low Carb Lasagna Stuffed Peppers are filled with ground beef or turkey, creamy ricotta, and topped with mozzarella and marinara sauce.
Ingredients
Vegetables
- 4 pieces bell peppers Choose medium-sized bell peppers.
Meat
- 1 pound ground beef or turkey Use lean meat for a healthier option.
Dairy
- 1 cup ricotta cheese Can use low-fat or dairy-free alternatives.
- 1 cup shredded mozzarella cheese Reserve some for topping.
Sauce
- 1 cup marinara sauce Choose your favorite brand.
Seasoning
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Cooking Essentials
- 1 tablespoon Olive oil For cooking the meat.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds, keeping the peppers intact.
Cooking
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add the ground beef or turkey and cook for 5-7 minutes, stirring occasionally, until browned.
- Stir in the marinara sauce, ricotta cheese, Italian seasoning, and season with salt and pepper. Cook for an additional 2-3 minutes until hot and combined.
- Generously stuff the bell peppers with the meat and cheese mixture, pressing down gently.
- Place the stuffed peppers upright in a baking dish.
- Top each with shredded mozzarella cheese.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 10-15 minutes until cheese is bubbly and golden brown, and peppers are tender.
- Serve warm and enjoy.
Notes
Serve hot, garnished with fresh basil or parsley. Pairs well with a crisp salad or garlic bread. Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.