Low Carb Lasagne Peppers

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.