7-Ingredient Low Carb Lasagna Stuffed Peppers (Gluten-free)

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I’ve had a major craving for Italian comfort food lately. Maybe that’s because it’s finally starting to cool off outside, so I’m seeking out comfort foods to warm up. Low carb lasagna came to mind, but I wanted something simpler.

Why the Italians have so many warm comfort food dishes, I have no idea – I mean, it doesn’t even get that cold in Italy – but I’m not complaining. That just gives me an excuse to transform their classic favorites into healthy, low carb and gluten-free versions.

Looking for creative new ways to make something new with an Italian twist, I hopped over to my local Walmart just to see what fresh produce would jump out at me. I’m always pondering new veggie vessels to use in place of bread or pasta in various dishes. Italian entrees are absolutely perfect for that because they have so much flavor even without the carbs. I spotted some delicious looking sweet bell peppers. Right away, stuffing them with beef lasagna filling popped into my head. Low carb lasagna stuffed peppers, anyone?

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 sometimes.

Fortunately, marinara is the kind of thing that can be store bought without having weird or artificial ingredients in it – yay! I picked up a jar of Prego Farmers’ Market Classic Marinara to include in my recipe. It’s made mostly with the same ingredients I’d use if I were making my own from farmer’s market produce – vine-ripened tomatoes, garlic, basil, olive oil, black pepper, salt, and oregano. I definitely would have omitted the cane sugar in a homemade version, but the amount is so small that it really doesn’t raise the carb count much.

My goal was to make my gluten-free and 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, because 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. And, I have to say, these low carb lasagna stuffed peppers make a fantastic all-in-one dinner. Just in time to enjoy as the temperature drops. I’ll be making a few extra batches this week to freeze for later.

Low Carb Lasagna Stuffed Peppers (Gluten-free):
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7-Ingredient Low Carb Lasagna Stuffed Peppers (Gluten-free)

This easy, gluten-free, low carb stuffed peppers recipe is like a cheesy ground beef lasagna packed into sweet bell peppers. It's the easiest way to make low carb lasagna!

Servings	Prep Time	Cook Time
servings	15 minutes	1 hour

7-Ingredient Low Carb Lasagna Stuffed Peppers (Gluten-free) This easy, gluten-free, low carb stuffed peppers recipe is like a cheesy ground beef lasagna packed into sweet bell peppers. It's the easiest way to make low carb lasagna! Servings Prep Time Cook Time servings 15 minutes 1 hour

Ingredients

• 6 large Bell peppers
• 1 1/2 lb Ground beef *
• 4 cloves Garlic (minced)
• 2 cup Marinara sauce (or homemade marinara)
• 1 tbsp Italian seasoning
• 1 cup Ricotta cheese *
• 1 cup Mozzarella cheese (shredded)
• Sea salt (to taste)
• Black pepper (to taste)

Instructions

1. 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.
2. 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.
3. Meanwhile, preheat the oven to 375 degrees F. Line a baking sheet with foil or a silicone mat.
4. 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.
5. To assemble the lasagna cups, layer 1-2 tablespoons 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.
6. 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.

Notes

Nutrition Facts

Amount Per Serving

Calories 412 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Total Carbohydrates 10g 3%

Dietary Fiber 2g 8%

Sugars 5g

Protein 30g 60%

Vitamin A 27%

Vitamin C 101%

Calcium 27%

Iron 17%

* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per serving: 8g

*Nutrition facts are based on whole milk ricotta and 85/15 ground beef.

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Want more low carb, gluten-free ideas for peppers? Try these:

Breakfast Stuffed Peppers (Low Carb, Gluten-free)

Cream Cheese Jalapeno Poppers with Bacon (Low Carb, Gluten-Free)

Stuffed Mini Peppers with Asparagus & Cheese (Low Carb, Gluten-free)