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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. And since I love low carb stuffed peppers so much, it’s no surprise what I came up with…
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, gluten-free, low carb recipes.
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. Which is why I make things like zucchini boats and low carb stuffed peppers so often. 😉
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, 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! 😉
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.
More Low Carb Stuffed Peppers Recipes
- Bacon Cream Cheese Jalapeno Poppers
- Buffalo Ranch Chicken Stuffed Peppers
- Paleo Stuffed Peppers
- Cheesy Stuffed Pepper Casserole – swap the rice with cauliflower rice to keep it low carb
- Fajita Whole30 Stuffed Peppers
Keto Low Carb Lasagna Stuffed Peppers Recipe:
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Low Carb Lasagna Stuffed Peppers (Gluten-free) - 7 Ingredients
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RECIPE TIPS in the post above! VIDEO + nutrition info + recipe notes below!
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.
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:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Lasagna Stuffed Peppers!
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. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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