Name: Low Carb Lasagna Stuffed Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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)

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

When I’m craving lasagna but don’t want the carb overload, I make these low carb lasagna stuffed peppers recipe. They pack all the cheesy, meaty goodness you love, but with way fewer carbs and way more protein.

Why you’ll love this recipe

Comfort food made lighter: All the cheesy, saucy comfort of lasagna, but in a protein-packed, low-carb stuffed pepper.
Meal prep friendly: Assemble these lasagna stuffed peppers ahead of time for an easy, ready-to-bake weeknight dinner.

Ingredients and substitutions

Extra-lean ground beef – use any ground meat here like ground turkey or pork.
Onion – I used yellow onion, but white or red onion would work too.
Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
Pasta sauce – use your favourite store-bought version or make your own if you’re feeling fancy.
Spinach – another dark leafy green like kale would also be good in these stuffed peppers.
Bell peppers – use any colour bell peppers of your choice.
Ricotta cheese – cottage cheese can also be used, but make sure you strain it to get out any excess moisture.
Mozzarella cheese – feel free to swap out the mozzarella for another shredded cheese of your choice.
Fresh parsley – use fresh basil instead or leave this off altogether.

How to make stuffed peppers

Step 1: Bake the peppers.

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.

Step 2: Brown the beef.

Meanwhile, heat a large skillet over med-high heat. Add ground beef, breaking up with a spoon.

Step 3: Make the sauce.

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.

Step 4: Layer the beef.

Add beef mixture to each pepper, filling up about halfway.

Step 5: Add the cheese.

Spread with a layer of ricotta cheese (about 2 tbsp), then finish with more beef mixture. Top with mozzarella cheese.

Step 6: Bake and then serve!

Bake peppers for another 12-15 minutes until cheese is melted. Remove from oven, garnish with fresh herbs if desired, then serve and enjoy!

Tips & Variations

Here are some key tips and variations to ensure your lasagna stuffed peppers turn out perfect every time:

Make them ahead: Assemble the stuffed peppers up to a day ahead and keep them covered in the fridge until you’re ready to bake. Add about 10 minutes to the baking time since they’ll be starting cold.
Don’t overcook the peppers: They’ll continue softening as they bake, so you want them tender but still sturdy enough to hold the filling.
Cut the peppers evenly: Try to choose peppers that are similar in size so they cook at the same rate.
Remove excess moisture: If your ricotta or cottage cheese is particularly watery, drain it first to help prevent a soggy filling.
Let them rest: Give the peppers a few minutes to cool before serving. This helps the filling set up a little and makes them easier to eat.
Add more veggies: Try adding zucchini, mushrooms, or grated carrot into the meat and sauce mixture.
Make it vegetarian: Skip the meat and add sautéed mushrooms, spinach, zucchini, or your favourite plant-based ground meat.
Switch up the protein: Ground turkey, chicken, beef, or Italian sausage all work well in the filling.

Frequently asked questions

Should peppers be cooked before stuffing?

Yes, you will want to bake peppers before stuffing to soften them up for this lasagna stuffed peppers recipe. 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 make sure they’re not 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.

How many calories are in this recipe?

These ricotta stuffed peppers have 296 calories per serving, so they’re a great low-calorie meal option. They also have just 13 grams of carbs per serving – you’re getting all those amazing lasagna flavours without any of the extra calories or carbs.

What to serve with lasagna stuffed peppers

Garden salad with homemade Italian dressing
Rice or cauliflower rice to keep it low carb
Dinner roll or garlic bread

Storing and reheating

Make ahead: Assemble the lasagna stuffed peppers up to 1 day ahead and store them covered in the fridge until ready to bake.

Storing: Store leftovers or meal prep portions in airtight containers in the fridge for up to 5 days.

Reheating: Reheat in the microwave, or place them in a baking dish, cover with aluminum foil, and bake at 375°F for about 30 minutes, or until heated through.

Freezing: Allow the fully cooked peppers to cool to room temperature, then transfer to an airtight, freezer-safe container. Freeze for up to 3 months.

Defrosting and reheating: Thaw overnight in the fridge. Uncover and bake at 375°F for about 30 minutes, or until heated through. The texture may be slightly different after freezing and reheating.

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4.97 from 28 votes (21 ratings without comment)

Low Carb Lasagna Stuffed Peppers

Why you’ll love this recipe

Ingredients and substitutions