Low Carb Lasagna Stuffed Peppers


  • 4 Bell Peppers, any color
  • 1 lb Ground Beef
  • 1 cup Marinara Sauce, No Sugar Added
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 1 Tbsp Olive Oil
  • 1 Tbsp Italian Seasoning
  • 1 tsp Garlic Powder
  • 1/2 tsp Red Pepper Flakes
  • 1 cup Whole Milk Ricotta
  • 1/2 cup grated Parmesan Cheese
  • 1 egg
  • 1 cup shredded Mozzarella
  • LC Garlic Breadsticks


  • Preheat oven to 375
  • Slice peppers in half lengthwise and remove seeds and stems, if desired
  • Place peppers in a glass casserole dish with 1 Tbsp water and cover with foil
  • Put them in the oven while preparing the filling
  • Heat olive oil in a large pan over medium heat, then add garlic and onion
  • Cook until translucent, about 2-3 minutes
  • Add ground beef and cook until no pink remains
  • Pour in marinara sauce and let it come to a simmer
  • In a small bowl whisk the egg, then add ricotta, Parmesan and seasonings
  • Stir to combine
  • Remove peppers from the oven
  • Add a scoop of the ricotta mixture to each pepper
  • Next add a scoop of the beef and sauce mixture to each pepper
  • Top with mozzarella cheese
  • Place in the oven to bake for 20 minutes
  • Once done, broil for a few minutes, if desired
  • Serve with LC Garlic Breadsticks

All LC Foods products have full nutritional detail on their labels and website. Total carb counts for a full recipe will vary and depend on the other ingredients used. Please refer to free apps, such as My Fitness Pal, My Net Diary or Carb Manager, to calculate nutritional information.