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Home » Recipes » Low Carb Lasagna Stuffed Peppers

Low Carb Lasagna Stuffed Peppers

11/30/20

Beef
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These Low Carb Lasagna Stuffed Peppers are filled with ground beef, ricotta, spinach and pasta sauce then topped with mozzarella cheese!

Lasagna Stuffed Peppers

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Ingredients in this recipe

Here's what you need on hand – full instructions are in the recipe card at the bottom of this page.

  • 1 lb ground beef
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 jar pasta sauce
  • 1/2 tsp each salt & pepper
  • 2 cups spinach, chopped
  • 3 bell peppers any colour
  • 3/4 cup ricotta cheese
  • 1 1/2 cups mozzarella cheese, grated
  • Fresh parsley or basil, for garnish (optional)

Lasagna Stuffed Peppers

How to make stuffed peppers

  1. Slice peppers in half and scoop out seeds. Drizzle peppers with olive oil and season with salt & pepper. Bake 10 minutes.
  2. Meanwhile, brown ground beef, then add onion and garlic, sauteeing for 5 minutes.
  3. Stir in pasta sauce and spinach, then remove from heat.
  4. Add beef mixture to each pepper, filling up about halfway.
  5. Spread with a layer of ricotta cheese (about 2 tbsp), then finish with more beef mixture.
  6. Top with mozzarella cheese and bake 15 minutes until melted. Serve and enjoy!

Lasagna Stuffed Peppers

Ingredient substitutions

  • Meat – Extra lean ground beef, or any other lean ground meat may be used.
  • Onion – I use yellow onion, but white and red onion are great choices too.
  • Minced garlic – For the best flavour, mince fresh cloves of garlic. It's also available pre-minced, usually sold in jars or tubes.
  • Pasta sauce – Use your favourite brand of store bought sauce, or feel free to use homemade marinara sauce or meat sauce.
  • Spinach – Either fresh baby or regular spinach are fine. Just avoid using frozen chopped spinach. There's a lot of moisture in it, which tends to water down the sauce.
  • Bell peppers – Any colour or colours of your choice will work. Green peppers are cheaper than red, yellow or orange so that's something to keep in mind if you want to control costs.
  • Ricotta cheese – Full fat, part skim, and non-fat are fine. You can use cottage cheese as a substitute if you'd like to, but you'll want to strain it to remove excess moisture before using it.

Lasagna Stuffed Peppers

Should peppers be cooked before stuffing?

Yes, you will want to bake them before stuffing to soften them up. If you like your peppers extra crunchy, you will still need to pre-bake them before baking with stuffing because you risk them staying on the raw side if you bake them while stuffed.

If you want them to be more tender-crisp, pre-bake them for half the time (5 minutes instead of 10).

How do you keep stuffed peppers from getting soggy?

The trick to preventing soggy peppers lies in the amount of time you bake them before adding the filling. Baking the peppers before stuffing is a technique for partially cooking them, but you don't want to overbake them. 10 minutes in the oven is enough time to ensure they are tender but not overcooked.

You can always bake in 5 minute intervals and test the tenderness as you go before stuffing.

What do you eat with stuffed peppers?

Many stuffed pepper recipes include the use of meat, some vegetables, dairy products, and a grain such as rice or quinoa. Truly, this makes them a complete meal on their own. My low carb version includes meat, dairy, and vegetables, but no grains or starchy carbs.

If you want to serve something on the side, here are some healthy, low carb options to consider:

  • Garden salad
  • Cloud bread
  • Dinner rolls

They're also great with a side of cauliflower rice instead of regular rice, which also keeps the carbs down.

Lasagna Stuffed Peppers

Storing and reheating

This is a fantastic meal prep recipe! Just assemble the peppers the day before you want to serve them, then keep them in the fridge until you are ready to bake.

Note: Everything will be cold, so the meal may need an extra 10 minutes to cook through.

Store any leftovers in the fridge and use them within 5 days. Reheat them in the microwave until they are warm in the center. Or, place them in a baking dish covered with aluminum foil and bake in the oven at 375° F for 30 minutes.

Freezing the peppers

Although the texture won't be exactly the same after reheating, you can definitely freeze stuffed peppers.

After allowing them to cool to room temperature, freeze the fully cooked peppers in an airtight, freezer-safe storage container. Thaw them in the fridge overnight. Then, just uncover and bake in the oven at 375° F. for 30 minutes, or until they are hot all the way through.

Lasagna Stuffed Peppers

More stuffed vegetable recipes

  • Philly Cheesesteak Stuffed Peppers
  • Taco Stuffed Avocados
  • Pizza Stuffed Mushrooms

Meal prep tools for this recipe

  • Grab some glass meal prep bowls if you plan on turning this recipe into leftovers
  • I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen
  • Freeze this recipe in glass microwave-safe bowls up to 3 months

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Lasagna Stuffed Peppers

Low Carb Lasagna Stuffed Peppers

These Low Carb Lasagna Stuffed Peppers are filled with ground beef, ricotta, spinach and pasta sauce then topped with mozzarella cheese!
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: lasagna, low carb, stuffed peppers
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 296kcal
Author: Taylor Stinson

Ingredients

  • 1 lb extra-lean ground beef
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 jar pasta sauce
  • 1/2 tsp each salt & pepper
  • 2 cups spinach, chopped
  • 3 bell peppers any colour
  • 3/4 cup ricotta cheese
  • 1 1/2 cups mozzarella cheese, grated
  • Fresh parsley or basil, for garnish (optional)

Instructions

  • Preheat oven to 400 F. Slice peppers in half and scoop out seeds/white piths. Drizzle peppers with a bit of olive oil and season with salt & pepper. Bake 10 minutes, then remove from oven.
  • Meanwhile, heat a large skillet over med-high heat. Add ground beef, breaking up with a spoon.
  • Once beef is browned, add onion and garlic, sauteeing for another 5 minutes. Stir in pasta sauce and salt & pepper, bringing to a boil. Stir in spinach, then remove from heat.
  • Add beef mixture to each pepper, filling up about halfway. Spread with a layer of ricotta cheese (about 2 tbsp), then finish with more beef mixture. Top with mozzarella cheese.
  • Bake peppers for another 12-15 minutes until cheese is melted. Remove from oven, garnish with fresh herbs if desired, then serve and enjoy!

Video

Notes

NOTE: One serving is half a pepper and is noted in the nutritional values. One half may not seem like a lot but it's filled with 28g of protein! I suggest serving with a side salad for a complete meal.

Nutrition

Calories: 296kcal | Carbohydrates: 13g | Protein: 28g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 856mg | Potassium: 898mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3617IU | Vitamin C: 88mg | Calcium: 245mg | Iron: 4mg

These Low Carb Lasagna Stuffed Peppers are filled with ground beef, ricotta, spinach and pasta sauce then topped with mozzarella cheese! #lasagna #stuffedpeppers These Low Carb Lasagna Stuffed Peppers are filled with ground beef, ricotta, spinach and pasta sauce then topped with mozzarella cheese! #lasagna #stuffedpeppers These Low Carb Lasagna Stuffed Peppers are filled with ground beef, ricotta, spinach and pasta sauce then topped with mozzarella cheese! #lasagna #stuffedpeppers These Low Carb Lasagna Stuffed Peppers are filled with ground beef, ricotta, spinach and pasta sauce then topped with mozzarella cheese! #lasagna #stuffedpeppers

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Cheryl Evola says

    December 3, 2020 at 13:14

    5 stars
    Very tasty and easy to make.

    Reply
    • Taylor Stinson says

      December 3, 2020 at 13:43

      So happy you enjoyed 🙂

      Reply

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