Low Carb Keto Stuffed Peppers (Lasagna Style)

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.

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.

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.

Meanwhile, preheat the oven to 375 degrees F (191 degrees C).

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).

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.

Tent aluminum foil over the baking dish, making sure the foil is not touching the cheese. Bake stuffed peppers for 30 minutes.

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.)