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Get It NowMy Keto Stuffed Peppers Taste Just Like Lasagna Without the Noodles
I came up with these keto stuffed peppers on a night when I was craving lasagna but had zero interest in layering noodles, or dealing with all the cleanup after. I’d already been making low carb stuffed peppers for years, so I figured… why not stuff them with all the best parts of lasagna instead? Cheesy, saucy, meaty perfection packed into a tender roasted pepper. It was an instant hit. Here’s why you’ll love them too:
- All the lasagna flavor – These are loaded with rich marinara, seasoned beef, creamy ricotta, and plenty of melty cheese. I don’t miss the pasta, but if you do, try my keto lasagna instead.
- Quick & easy – These come together with less than 10 ingredients you probably already have on hand, and just 10 minutes of hands-on time. I usually prep the filling while the oven heats up to save even more time.
- Perfect for portion control – Since each one is already individually stuffed, it’s easy to serve, store, or freeze. No slicing required.
Once you try them, you’ll see why they’re a regular in my rotation of healthy dinner recipes. Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my keto stuffed peppers recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Bell Peppers – Any color you like is fair game. I usually mix it up for variety, just make sure they’re full-sized and not the mini ones!
- Ground Beef – This is my go-to for that traditional lasagna flavor, but feel free to swap in ground turkey, chicken, or even Italian sausage with the casings removed. All of them work great.
- Olive Oil – I like using extra virgin olive oil for that classic Italian flavor, but honestly, any neutral cooking oil works just fine if that’s what you have.
- Garlic – Freshly minced gives the best flavor (especially with all four cloves!), but I’ve definitely used the jarred kind when I’m in a rush. You can also toss in some diced onions and sauté them together if you’re into that.
- Marinara Sauce – I grab a store-bought keto-friendly one when I need to save time, but making your own sugar-free marinara is super quick and gives you full control over the ingredients.
- Italian Seasoning – A jar from the store works, but if you’ve got the dried herbs, mixing up your own Italian seasoning blend only takes a minute and smells amazing.
- Cheese – Ricotta and mozzarella are the classics here, but you can totally use whatever keto cheeses you love. Cheddar cheese or parmesan cheese would be delicious in keto stuffed peppers, too.
- Sea Salt & Black Pepper
How To Make Keto Stuffed Peppers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the meat sauce. Heat the oil in a skillet over medium-high, cook the garlic for a minute, then add the ground beef and brown it. Stir in the marinara, Italian seasoning, salt, and pepper, and let it simmer.
- Prep the peppers. Slice the tops off the bell peppers and scoop out the seeds and ribs. I use a small paring knife for this part. Set them upright in a baking dish so they’re ready to fill.
- Assemble. Stuff each pepper with about 1/4 cup of the meat sauce, then layer in a couple tablespoons each of ricotta and mozzarella. Keep going until they’re full, with mozzarella on top.
- Tent with foil. Cover the baking dish with foil, but keep it lifted so it doesn’t stick to the cheesy tops.
- Bake keto stuffed peppers. Pop the dish in the oven and bake for 30 minutes. Take the foil off and bake a little longer until the peppers are tender and the cheese is golden.
My Recipe Tips
- Got wobbly peppers? Just slice a thin layer off the bottom to help them stand up straight. Be careful not to cut all the way through.
- Give the sauce a little taste once it’s simmered. This is the perfect time to adjust the salt or Italian seasoning if it needs a little something.
- Use a dish that fits your peppers snugly. If your baking dish is too big, the peppers might tip over while baking. I use this one and it holds six large peppers just right.
- Layer the cheese for melty goodness. I like to tuck some mozzarella in the middle and finish with more on top. It melts into every bite instead of just sitting on top.
- Want that golden, bubbly cheese on top? Broil your keto stuffed peppers for a minute or two at the end, then finish with a sprinkle of fresh parsley or basil.
- Once they’re out of the oven, give them a few minutes to cool. The filling sets up a bit and they’re easier (and less messy) to serve.
- Want an even easier version? My newer Italian stuffed peppers are a lot like these, but without the ricotta layer and use sausage instead of beef.
Keto Stuffed Peppers
Low carb keto stuffed peppers need just 7 ingredients! With layers of meat sauce and cheese, lasagna stuffed peppers are pure comfort food.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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To prepare the meat sauce, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant.
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Add the ground beef and stir right away so the garlic doesn't burn. Cook for about 10 minutes, breaking apart the meat with a spoon or spatula, until browned.
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Stir in marinara sauce and Italian seasoning. Add sea salt and black pepper to taste. Reduce heat to a gentle simmer. Simmer for 5-8 minutes.
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Meanwhile, preheat the oven to 375 degrees F (191 degrees C).
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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. Place into a medium to large baking dish (this one I use is the perfect size).
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To assemble, stuff the peppers with 1/4 cup of meat sauce, 2 tablespoons of ricotta cheese, and 2 tablespoons shredded mozzarella cheese. Repeat with the same amounts again, until the peppers are filled to the top, with mozzarella being the top layer.
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Tent aluminum foil over the baking dish, making sure the foil is not touching the cheese. Bake stuffed peppers for 30 minutes.
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Remove the foil and bake 10 more minutes, until cheese is melted and browned. (If you want extra browning, you can place under the broiler for 1-2 minutes at the end.)
Did You Like It?
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Maya’s Recipe Notes
Serving size: 1 stuffed bell pepper
- Tips: Check out my recipe tips above to help your peppers stay upright, your filling stay juicy, and your cheese come out melty and golden.
- Variations: Don’t miss my recipe variations for fun ways to change up the flavors in your stuffed peppers.
- Serving ideas: See my serving ideas easy sides and extras to round out your meal.
- Store: Keep keto lasagna stuffed peppers covered in the fridge for 3-4 days.
- Meal prep: Make the meat sauce ahead and store it, or prep the whole dish and reheat when ready.
- Reheat: Microwave on low or bake at 350 degrees F until warm.
- Freeze: Wrap baked peppers individually or freeze the whole dish for 2-3 months. Reheat at 350 degrees F. I don’t recommend freezing raw peppers—they get mushy!
- Note on nutrition info: The nutrition facts are based on whole milk ricotta, 85/15 ground beef, and my sugar-free marinara.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Stuffed Peppers
Serving Ideas
These low carb stuffed peppers make a full meal on their own, but you can definitely round it out. I usually serve them with a simple chopped Mediterranean salad or some roasted zucchini on the side, and if I’m feeling extra, a slice of keto garlic bread.
And, If you’re in the mood for a treat, my berry ricotta dessert or keto tiramisu really takes these keto stuffed peppers over the top.
Recipe Variations
Here are a few fun filling ideas to try next time you make these low carb stuffed peppers:
- Mediterranean – Try ground lamb or turkey seasoned with oregano, cumin, and coriander. I like stuffing the peppers with sautéed spinach, feta, and diced or sun-dried tomatoes.
- Mexican – Use ground pork or chorizo with taco seasoning (about 3 tablespoons), then fill with cauliflower rice, diced tomatoes, and cheddar. Or switch it up with my turkey taco or fajita chicken stuffed peppers.
- Pizza – Go with ground beef mixed with marinara sauce or pizza sauce. I layer in pepperoni, bell peppers, the beef mixture, and mozzarella. Check out my pizza bowls for more inspo.
96 Comments
Cindy
0Best 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
0Hi Cindy! I am so happy your family loved them! Thank you!
Lisa K
0These 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
0Thank you, Lisa! So glad to hear it was a hit at your house.
Jacqui
0Lasagna stuffed peppers is an awesome idea!! Thank you for sharing my casserole! 🙂
Maya | Wholesome Yum
0Thank you, Jacqui! That casserole looks awesome.
Nancy Melone
0I 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
0Thank you, Nancy!
Marcia
0Oh, so good! I haven’t had lasagna in years. I will certainly be making this again. And again.
Maya | Wholesome Yum
0Thank you, Marcia! I’m so happy to hear that. 🙂
Machelle McKissick
0Are you supposed to drain the meat at some point?
Maya | Wholesome Yum
0Hi 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
0Freeze before cooking or after? Want to make this for someone to cook later.
Maya | Wholesome Yum
0Hi 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
0Can these be assembled before hand and left in the refrigerator overnight? Then placed in the oven the next day?
Maya | Wholesome Yum
0Hi Janelle, I haven’t tried that, but I think you could! Let me know how it goes if you try it.
David McGinley
0The bell pepper lasagna looks delish. I will let you know.
Maya | Wholesome Yum
0Thank you, David! Would love to hear what you thought of them.
Suzy jaco
0The 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
0Thank 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
0These 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
0Can I use cottage cheese in place of ricotta here? To cut back on some calories or wouldn’t that work?
Maya | Wholesome Yum
0Yes, 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
0I 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
0Stacey, 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
0Peppers are always amazing when they are stuffed. Your recipe sounds amazing
Taryn
0These look like a great low carb alternative to classic lasagna!
STACEY
0This sounds lovely! I like the orange and red peppers, but not the green ones, lol. Loving the melted cheesy deliciousness.
Georgina
0LOVE stuffed peppers – as long as they’re not green ones LOL! And these look great!
Moonbeam
0Yes 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!