Low Carb Lasagna Stuffed Peppers

4.97 from 26 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

Cook Time25

Total Time40

Course: Main Course

Cuisine: American, Italian

Servings: 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.

Serve these stuffed peppers with a garden salad, dinner rolls or cauliflower rice.

Store the leftovers in the fridge for up to 5 days. Reheat them in the microwave or in the oven covered in aluminum foil for 30 minutes at 375 F.

Freeze these stuffed peppers for up to 3 months. Thaw them in the fridge overnight then reheat as normal.

Nutrition