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Low Carb Lasagne Peppers

Here's how you make Low Carb Lasagne Peppers
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  • Servings: 6
  • Prep: 20m
  • Cook: 45m
  • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 360 grams bell peppers (3 large red peppers)
  • 1 teaspoon olive oil
  • 1 pound lean ground beef
  • 1 cup tomato sauce (keto sauce, or your favorite sauce)
  • 1 1/2 cup shredded mozzarella cheese (divided use, 6 oz)
  • 1 cup ricotta cheese (whole milk)
  • 1/4 cup Parmesan cheese
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • Medium frying pan
  • 9×13 inch baking dish
  • Parchment Paper
  • Aluminum foil

We hope you enjoy this recipe!

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