Low Carb Keto Stuffed Peppers (Lasagna Style)

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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Ingredients

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Get It NowInstructions
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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.)
Recipe Notes
Serving size: 1 stuffed bell pepper
Nutrition facts are based on whole milk ricotta and 85/15 ground beef.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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