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

Step 1 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  Meanwhile, heat a large skillet over med-high heat. Add ground beef, breaking up with a spoon.

Step 3 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 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.

Step 5 Bake peppers for another 12-15 minutes until cheese is melted. Remove from oven, garnish with fresh herbs if desired, then serve and enjoy!

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. 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 This Recipe 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.