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I had a major Italian comfort food craving… lasagna specifically. But I wanted it to be a little simpler, and you know, a little lower in carbs. Lasagna stuffed peppers it is! This keto stuffed peppers recipe will fill that comfort food craving in a light and healthy way! And I think you’ll love it as much as we do. 🙂 These low carb stuffed peppers are packed with layers of meat sauce, ricotta cheese, and mozzarella cheese.
Italian food is perfect for a gluten-free, lower-carb, and keto makeover, don’t you think? You can get SO much flavor, without the carbs. And these keto stuffed bell peppers are the perfect example of that.
Of course, my top priority with my easy stuffed peppers idea was how to keep it simple, without too many ingredients. Making your own marinara sauce is delicious, so if you have the time to do it for this recipe, by all means go for it. But I’ll be the first to admit, there is definitely something to be said for convenience foods that help make meals come together quickly! Fortunately, marinara is the kind of thing that can be store bought without having weird or artificial ingredients in it – just watch for no added sugar or preservatives.
My goal was to make my gluten-free, low carb lasagna stuffed peppers with all the comfort and deliciousness of lasagna, but without the carbs or complicated steps. Don’t be intimidated by the long cooking duration. Most of it is totally hands off. Once you’ve made the meat sauce, layer it along with ricotta and shredded mozzarella inside your bell peppers, then bake.
The result is pure comfort food, minus the carbs and totally gluten-free. It totally satisfies the need for lasagna. No noodles required! 😉
How To Make Keto Stuffed Peppers
- Make the meat sauce. Brown the ground beef then add in the marinara and Italian seasoning. Let the stuffed peppers keto filling simmer a bit.
- Prepare the peppers. Chop off the top of the peppers and scoop the seeds out.
TIP: If the peppers are wobbly when you stand them upright, slice a tiny bit off of the bottom so that they will stand up.
- Assemble your easy keto stuffed peppers. Layer meat sauce into the bottom of the peppers, then add ricotta cheese, and shredded mozzarella on top. Repeat with the layers until peppers are filled to the top, with mozzarella being the top layer.
- Bake. Your keto stuffed bell peppers are done when the cheese is melted and golden brown, which will take about 40 minutes.
Are Stuffed Peppers Keto Friendly?
Yes, these no carb stuffed peppers are definitely keto friendly! At just 8 grams net carbs per stuffed pepper, they make a great keto dinner option.
Can You Make Lasagna Stuffed Peppers Ahead?
Yes, you can make lasagna stuffed peppers ahead of time. There are a couple options:
- Make the lasagna meat sauce and cheese mixture ahead. When you are ready to eat, you just need to layer and bake the low carb stuffed peppers.
- Bake the keto friendly stuffed peppers, cool and store in the fridge. Reheat in the microwave or stove when you are ready to eat.
Can You Freeze This Keto Stuffed Peppers Recipe
Yes, and this keto stuffed peppers recipe freezes quite well! Simply cool them down and freeze. You can wrap them individually with plastic wrap or aluminum foil, or wrap the entire casserole container up well and freeze.
The low carb stuffed bell peppers will last about 2-3 months in the freezer. When you are ready to eat them, reheat in a 350 degree F oven until hot.
What To Serve With Keto Stuffed Bell Peppers
One thing that I love about this keto stuffed bell pepper recipe is that there are already veggies included! But sometimes you want a little extra on the side. 😉 I love serving it with a low carb salad, here are some side ideas for keto friendly stuffed peppers:
- Chopped Mediterranean Salad – This dressing is SO flavorful. It’s a bright addition to any meal.
- Italian Marinated Artichoke Salad – The flavors of this salad pair perfectly with this keto stuffed peppers recipe.
- Zucchini Noodle Salad – If you love a crunchy salad, this one is for you!
- Low Carb Garlic Bread – Turns out you can get extra veggies in garlic bread form. It’s the best of both worlds. 🙂
More Low Carb Stuffed Peppers Recipes
- Bacon Cream Cheese Jalapeno Poppers– A low carb twist on the favorite bar snack.
- Buffalo Ranch Chicken Stuffed Peppers – Everyone loves this flavor combo!
- Paleo Stuffed Peppers – Try this recipe with low carb stuffed green peppers or red ones!
- Cheesy Stuffed Pepper Casserole – Swap the rice with cauliflower rice to keep it low carb.
- Fajita Whole30 Stuffed Peppers – Try out Mexican flavors in your next low carb stuffed pepper recipe!
Tools To Make Low Carb Keto Stuffed Peppers:
Click the links below to see the items used to make this recipe.
- Paring Knife– Your lasagna stuffed peppers need to be cut with precision, and this knife makes it easy.
- Ceramic Nonstick Chef Pan – I love these white pans. No sticking and they clean up easily!
- Baking Casserole Dish – Your low carb peppers will stand out in this white baking dish.
Keto Low Carb Lasagna Stuffed Peppers Recipe:
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Low Carb Keto Lasagna Stuffed Peppers Recipe
This low carb keto stuffed peppers recipe is the best kind of comfort food! Layers of meat sauce and cheese fill lasagna stuffed peppers for easy low carb lasagna with just 7 ingredients.
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Instructions
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To prepare the meat sauce, heat a pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
Stir in marinara sauce and Italian seasoning. Add sea salt and black pepper to taste. Reduce heat to a gentle simmer. Simmer for about 10 minutes while preheating the oven and preparing the peppers.
Meanwhile, preheat the oven to 375 degrees F (191 degrees C). Line a baking sheet with foil or a silicone mat.
- To prepare the peppers, chop off the tops and scoop out the seeds and ribs inside. Slice a tiny layer off the bottoms (without making a hole if possible) so that the peppers are stable standing upright.
To assemble the lasagna cups, layer 1-2 tablespoons (15-30 mL) each of meat sauce, ricotta cheese, and shredded mozzarella cheese inside the bell peppers. (You'll want a little more meat sauce compared to the other two layers.) Repeat until peppers are filled to the top, with mozzarella being the top layer.
Place the peppers on the lined baking sheet and tent with aluminum foil, making sure the foil is not touching the cheese. Bake for 30 minutes. Remove the foil and bake 10 more minutes, until cheese is melted and browned.
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Recipe Notes
Nutrition facts are based on whole milk ricotta and 85/15 ground beef.
Serving size: 1 stuffed bell pepper
Video Showing How To Make Lasagna Stuffed Peppers:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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54 Comments
Stephanie Watson
Hi….my husband is the only one who can eat a whole stuffed pepper. I was wondering, if I mix the ricotta in with the meat, can I cut the bell peppers in half and cook that way. It would make it much easier to serve to the family. If so, would I need to cut down on the cook time and maybe even the amount of meat??? Thanks!
Wholesome Yum M
Hi Stephanie, Sure. Change the servings to fit your family size (accounting for a half pepper for each family member) and it will give you new measurements of each ingredient.
Audrey
I’m making these right now, but with a couple twists. Because I keep kosher, I don’t mix meat and milk in the same meal, so I’m using Yves Ground “Beef” (tofu based) and I used a pre made Primos’s tomato sauce with garlic and herbs. It smells yummy – hope it tastes just as good.
T-Ray
Hard to eat these although I like this recipe very much! The first time I made it I followed the recipe. The 2nd time I adjusted it. I cut the peppers lengthwise & charred them a little on the grill before stuffing and cooking in the oven. To me, your recipe made the peppers too al dente for me. Also, when you eat yours it ends up in a big pile of mush on the plate. I love having the peppers a little bit more softer & slicing them lengthwise makes the bites stay full instead of all of the filling mush out all over and ending up in a big pile on the dish.
PATRICIA
CAN I USE COTTAGE CHEESE INSTEAD OF RICOTTA?
Wholesome Yum M
Hi Patricia, Yes, but it will change the carb count slightly.
DK Reppucci
Directions say cooking time is 1 hour – but recipe says 30 minutes covered and 20 minutes uncovered. Does not add up to one hour! Which is it?
Wholesome Yum M
Hi DK, This recipe shows total cook time, which includes the cook and simmer times on the stovetop. Add up the stovetop cook time with the oven cook time and you’ll get 1 hour. I hope this helps.
Cheryl
I loved this!!!! I am new too Keto and I even prefer it over the pasta lasagna. I didn’t have to add a thing and I am a pretty picky eater. This was spot on perfect! With recipes like this I’m going to have no problems sticking to Keto. Keep the recipes coming!
Katie
Yummmm
Khadra
Delish and simple to make….a win win!!!
Paula
Delicious!! I have made both ways and prefer to cut the peppers in half lengthwise and make them as “boats”
Michael D.
I have made this 2 weeks in a row. It’s amazing, easy and the left overs are as great as the original meal! Thank you so much!
Michael D.
We made this last night. We made the marinara sauce using tomatoes we canned last year. So quick and easy! The flavors were amazing. This is without a doubt going into our meal plans and I believe a new craving has been created! Thank you SO MUCH for sharing. With very little planning I will be making this when we are in the RV even. Imagine coming in from a trail ride on the horses to sitting with friends by a nice campfire and eating this! Oh we can’t wait!
LInda
Tried them last night. Delicious especially since we miss lasagna not eating pasta. We’ll definitely make them again.
JD
Looking forward to more recipes.
Debbie B
I just made these tonight. My husband said they were the best stuffed peppers he’s ever had!
I did cut my red peppers horizontally and baked them in the oven for 10 minutes prior to filling them. They turned out perfect!
30 min bake covered, then 10 min uncovered . I will definitely be making these again!
Neely Beddoe
This is so yummy! Super easy to make Made xtra sauce for my dinner to make next recipe tomato mushroom spaghetti squash!
Sadbeka
Can I make these in a instant crockpot?
Wholesome Yum M
Hi Sadbeka, You can try cooking this recipe in a slow cooker, but it will result in a ‘wetter’ texture. When baking in an oven, the peppers and filling will steam and lose some of its water content. This will result in browned peppers and thicker filling inside them. When you cook the peppers in a crock pot, it will trap the moisture in the vessel, creating softer peppers and looser texture. It’s also not recommended to cook dairy in a slow cooker for extended periods, as the texture can be “off”.
Dawn R
I made it in the slow cooker today. The only mistake I feel I made was putting it on high for 5 hours, I should’ve put it on low or keep warm. The cheese texture was still perfect. Even with the peppers being a touch mushier than I would have liked, the flavor was great.
I also used Italian sausage instead of ground beef. I liked the beginning Italian-ey flavor. This could’ve easily been served to someone not following low carb with some garlic bread, or with some sort of makeshift low carb garlic bread.
My entire family enjoyed it, two loves and two likes. Thank you for the inspiration.
Janet
Tried this recipe last night. I always like changing up stuffed peppers, however this was the ultimate favourite!! Thank you!
Kaye
A keeper! Everyone liked it. A couple of tweaks:
1. I baked it in my 2 1/2 qt. deep dish casserole with the lid on for about 45 minutes before removing the lid and baking an additional 10 minutes. The peppers were just right.
2. I added a third layer of sauce and topped it with grated Parmesan.
Kimberly
Made these for dinner and they turned out great. I did cook them for 30 minutes in the oven, but wanted the bell pepper softer, so I put them in the Instant Pot for 5 minutes.
Cindy
Best Ever! The entire family LOVED them- we are talking picky veggie eater teens, too. But stuffing the veggie with lasagna won them over. Also,I drained the fat from the meat-and it was delicious! Thank you!
Maya | Wholesome Yum
Hi Cindy! I am so happy your family loved them! Thank you!
Lisa K
These stuffed peppers were amazing. The best I’ve ever made! My pickiest eater still won’t eat the pepper, but really enjoyed the filling. These were a big win in my house!
Maya | Wholesome Yum
Thank you, Lisa! So glad to hear it was a hit at your house.
Jacqui
Lasagna stuffed peppers is an awesome idea!! Thank you for sharing my casserole! 🙂
Maya | Wholesome Yum
Thank you, Jacqui! That casserole looks awesome.
Nancy Melone
I just made these for our evening meal using ground beef, but having had some leftover rotisserie chicken I made myself a small bowl for lunch using the chicken and it was great! For those wondering about beef or chicken I would trade off using whatever I have available.
Maya | Wholesome Yum
Thank you, Nancy!
Marcia
Oh, so good! I haven’t had lasagna in years. I will certainly be making this again. And again.
Maya | Wholesome Yum
Thank you, Marcia! I’m so happy to hear that. 🙂
Machelle McKissick
Are you supposed to drain the meat at some point?
Maya | Wholesome Yum
Hi Machelle, I didn’t find that necessary. If you cook it at medium-high heat in step one, any extra moisture should evaporate by the time it browns. If it doesn’t, you could drain it before adding the marinara sauce.
Hannah
Freeze before cooking or after? Want to make this for someone to cook later.
Maya | Wholesome Yum
Hi Hannah, To freeze, complete everything in the recipe through step 5, then place on parchment paper in the freezer. Once they are solid, you can wrap them in plastic to prevent freezer burn. You can thaw them in the fridge prior to final baking (step 6). IF you want to put them in the oven frozen, you’ll need a lower oven temperature, at least at first, to avoid burning the cheese before the rest of the peppers are heated through. Hope this helps!
Janelle Paramore
Can these be assembled before hand and left in the refrigerator overnight? Then placed in the oven the next day?
Maya | Wholesome Yum
Hi Janelle, I haven’t tried that, but I think you could! Let me know how it goes if you try it.
David McGinley
The bell pepper lasagna looks delish. I will let you know.
Maya | Wholesome Yum
Thank you, David! Would love to hear what you thought of them.
Suzy jaco
The peppers are looking great; however I am letting them cook awhile longer (20min) because we like the peppers softer, then brown for the ten minutes. I can’t wait for my lasagna loving 16 year old grandson to give these a try.
Maya | Wholesome Yum
Thank you, Suzy! In the original recipe you would bake for 30 minutes covered in foil first, before the 10 minutes uncovered for browning. Mine came out pretty soft that way, but you could cook them covered for longer if you want them even softer.
Emily Howard
These are too yummy!! For the last 10 minutes I found that I needed to turn the oven up. I took the foil off and cooked for 10 minutes and they still weren’t quite done, I turned the oven up to 450 and then they cooked to just right!
Laura strnad
Can I use cottage cheese in place of ricotta here? To cut back on some calories or wouldn’t that work?
Maya | Wholesome Yum
Yes, cottage cheese would work just fine. You could also use a 2% ricotta instead of whole milk ricotta if calories are a priority over carbs.
Kim | Low Carb Maven
I love this recipe. My husband is always complaining that I don’t cook with ground beef. I think I’ll make this recipe and make him happy because it sounds great. ps. I love Italian comfort food, too.
Kim | Low Carb Maven
Stacey, me too! The green bell peppers are actually immature peppers and I’m sure that’s why they taste more bitter and sharp or “green”.
Katrin
Peppers are always amazing when they are stuffed. Your recipe sounds amazing
Taryn
These look like a great low carb alternative to classic lasagna!
STACEY
This sounds lovely! I like the orange and red peppers, but not the green ones, lol. Loving the melted cheesy deliciousness.
Georgina
LOVE stuffed peppers – as long as they’re not green ones LOL! And these look great!
Moonbeam
Yes I do know what you’re saying re: green bells! My hubby can’t eat those so I have started using orange or yellow for stuffed peppers and they work great! I also don’t eat beef anymore so I use ground turkey for an alternative source and it works great! Can’t wait to try this recipe, doing it tonight!