How to make low carb lasagna stuffed peppers

Matt Jenner

Contributing Writer

These lasagna stuffed peppers are so easy and fun to make, you won't even realize they're both low carb AND gluten-free! Each pepper is its own individual portion, and there are limitless ways how to put your lasagna together, which makes it great for a family activity with kids in the kitchen or with a group of friends. The recipe below calls for ground beef, but that could easily be replaced or substituted to make this meal 100% vegetarian.
This dish allows you and your friends to use your imagination and play with different fillings, colors, and textures, so each pepper can be as personalized as you'd like! Even just differentiating the colors of the peppers themselves will add a different flavor to each stuffed pepper. Let your imagination run wild and see what other combinations you can come up with!

Cooktop Cove

Low-Carb Lasagna Stuffed Peppers

15 mins

45 mins

60 mins

2 whole red bell peppers

2 whole yellow bell peppers

2 whole green bell peppers

1 1/2 pounds ground beef

1 medium sized onion, diced

4 cloves garlic, minced

2 cups homemade or store-bought marinara sauce

1 tablespoon Italian seasoning

2 tablespoons olive oil

1 cup shredded mozzarella cheese

1 cup ricotta cheese

1 teaspoon freshly chopped parsley

Kosher salt & fresh ground black pepper to taste

Coat the bottom of a large skillet with olive oil on medium-high heat.

Add the garlic and onions to the skillet and sauté until onions are soft and translucent, about 3-5 mins.

Add ground beef and Italian seasoning to the skillet. Stir and break up the beef so the pieces are small and consistent. Cook until fully browned.

Add marinara sauce. Reduce heat to medium-low and simmer about 10 mins. Set aside and allow to cool.

While the meat is cooking, preheat your oven to 375 F, and line a baking sheet with aluminum foil.

To prepare the bell peppers, carefully cut off the tops of each pepper, and remove all the seeds and ribs inside. If needed, cut the bottoms of the peppers so they can sit flat, but try to avoid making a hole in the bottom!

To build the stuffed peppers, take one hollowed bell pepper, and add 2 tablespoons of meat sauce, followed by 1-2 tablespoons each of the ricotta and mozzarella cheeses.

Repeat this process with all the peppers, making sure the top layer of each pepper is mozzarella cheese.

Carefully place the loaded peppers on the foil-lined baking sheet, and make an aluminum foil tent that goes over the peppers, but does not touch the top layer of cheese.

Place baking sheet in the oven, and cook with foil tent for 30 minutes.

Remove foil tent, and cook for another 5-10 mins, until the top layer of mozzarella cheese is melted and bubbling.

Carefully remove peppers from the oven, add salt and pepper to taste, garnish with chopped parsley, serve and enjoy!

Pro-tip: For an extra layer of lasagna, include a small piece of grilled or sautéed eggplant while building the pepper - this could be the lasagna "noodle!"

Pro-tip: Any color bell pepper works for this recipe! Choose any color of the rainbow, or mix and match!

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