Low Carb Lasagna Stuffed Peppers



Low Carb Lasagna Stuffed Peppers

A low carb spin on traditional stuffed peppers!

  • Author: LC Foods
  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Yield: 4 1x


  • 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


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


  • Serving Size: 1 stuffed pepper half
  • Carbohydrates: 4

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