These Low Carb Lasagna Stuffed Peppers are filled with ground beef, ricotta, spinach and pasta sauce then topped with mozzarella cheese!
Ingredients and substitutions
- Extra-lean ground beef – you can 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.
- Salt & pepper – to taste.
- 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.
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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!
What to serve 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 lasagna 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.
Frequently Asked Questions
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).
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.
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.
Storing and reheating
This is a fantastic meal prep recipe! Just assemble the low carb lasagna peppers the day before you want to serve them, then keep them in the fridge until you are ready to bake. Since everything will be cold, you might need to add an extra 10 minutes to the cooking time.
Store any leftovers in the fridge for up to 5 days. Reheat them in the microwave or place them in a baking dish covered with aluminum foil and bake in the oven at 375° Fahrenheit for 30 minutes.
Freezing this recipe
Although the texture won't be exactly the same after reheating, you can definitely freeze these lasagna stuffed peppers.
After allowing them to cool to room temperature, freeze the fully cooked peppers in an airtight, freezer-safe storage container and freeze them for up to 3 months. When you’re ready to enjoy, thaw them in the fridge overnight then uncover and bake them in the oven at 375° F. for 30 minutes, or until they are hot all the way through.
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Low Carb Lasagna Stuffed Peppers
- 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!
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