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Lasagna Stuffed Peppers
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4.93 from 13 votes

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!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Italian
Servings: 6 servings
Calories: 296kcal


  • 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)


  • 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!



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.


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