Low Carb Lasagne Peppers

6
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"low carb lasagne-"

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 350 F and place rack to middle position.

Step 2

Cut peppers in half lengthwise and remove the seeds with a spoon.

Step 3

Place in a 9×13 inch baking dish

Step 4

Add the olive oil to a medium pan set over medium heat.

Step 5

When the pan is hot cook the ground beef in the pan, breaking it up into small pieces until cooked through.

Step 6

Stir in the tomato sauce (marinara or your favorite) and cook until thickened.

Step 7

Cool and mix in 1/2 of the mozzarella cheese.

Step 8

Spoon the meat sauce into the peppers, filling halfway.

Step 9

Spoon 1 1/2 tbsp ricotta cheese into each pepper followed with the remaining meat sauce.

Step 10

Cover the peppers with a piece of parchment paper, tucking the access around them.

Step 11

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.]

Step 12

Step 13

Bake covered for 30 minutes.

Step 14

Then, remove the foil and parchment and top with remaining ricotta and mozzarella cheeses.

Step 15

Bake uncovered for an additional 10-15 minutes.

Step 16

Place under broiler for additional browning

Step 17

. Top with Parmesan cheese and serve.

Tips & Variations


  • Medium frying pan
  • 9×13 inch baking dish
  • Parchment Paper
  • Aluminum foil

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