Low Carb Lasagna Stuffed Peppers
A low carb spin on traditional stuffed peppers!
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 4 1x
Ingredients
- 4 Bell Peppers, any color
- 1 lb Ground Beef
- 1 cup Marinara Sauce, read labels
- 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
Instructions
- Preheat oven to 375
- Slice peppers in half lengthwise and remove stem and seeds
- 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
Nutrition
- Serving Size: 1 stuffed pepper half
- Carbohydrates: 4