Low Carb Lasagne Peppers
December 17, 2020
"low carb lasagne-"
- Serving Size: 1 (218.5 g)
- Calories 539.5
- Total Fat - 33.6 g
- Saturated Fat - 12.8 g
- Cholesterol - 98.3 mg
- Sodium - 915.7 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 2.5 g
- Sugars - 2 g
- Protein - 36.9 g
- Calcium - 524.9 mg
- Iron - 3.3 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.1 mg
Preheat oven to 350 F and place rack to middle position.
Cut peppers in half lengthwise and remove the seeds with a spoon.
Place in a 9×13 inch baking dish
Add the olive oil to a medium pan set over medium heat.
When the pan is hot cook the ground beef in the pan, breaking it up into small pieces until cooked through.
Stir in the tomato sauce (marinara or your favorite) and cook until thickened.
Cool and mix in 1/2 of the mozzarella cheese.
Spoon the meat sauce into the peppers, filling halfway.
Spoon 1 1/2 tbsp ricotta cheese into each pepper followed with the remaining meat sauce.
Cover the peppers with a piece of parchment paper, tucking the access around them.
Then, cover the dish tightly with foil. [At this point the stuffed peppers can be refrigerated up to 2 days. Let sit on the counter for 30 minutes before baking.]
Bake covered for 30 minutes.
Then, remove the foil and parchment and top with remaining ricotta and mozzarella cheeses.
Bake uncovered for an additional 10-15 minutes.
Place under broiler for additional browning
. Top with Parmesan cheese and serve.
Tips & Variations
- Medium frying pan
- 9×13 inch baking dish
- Parchment Paper
- Aluminum foil