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Keto Lasagna Stuffed Peppers

Keto Lasagna Stuffed Peppers

Keto Lasagna Stuffed Peppers are a flavorful, low-carb alternative to traditional lasagna that the whole family will love. These vibrant bell peppers are filled with a savory blend of seasoned ground beef, creamy ricotta, and gooey mozzarella, all enveloped in rich keto-friendly tomato sauce. Perfect for busy weeknights or meal prep, this dish is not only easy to make but also packed with classic Italian flavors. Simply bake until bubbly, and enjoy a satisfying meal that keeps the carbs at bay without sacrificing taste.

  • Total Time: 55 minutes
  • Yield: Serves 3

Ingredients

Scale
  • 3 large bell peppers
  • 1 pound lean ground beef
  • 1 cup keto tomato sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup whole milk ricotta cheese
  • 1/4 cup Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds; brush with olive oil.
  3. In a skillet, heat olive oil and fennel seeds over medium heat, then add ground beef and cook until browned. Stir in the keto tomato sauce and half of the mozzarella.
  4. In a mixing bowl, combine ricotta and Parmesan cheeses until smooth.
  5. Layer each pepper: start with ricotta, then meat mixture, finishing with remaining mozzarella on top.
  6. Place stuffed peppers in a baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 stuffed pepper (approximately 300g)
  • Calories: 380
  • Sugar: 4g
  • Sodium: 780mg
  • Fat: 24g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 85mg

Keywords: Feel free to customize by adding your favorite veggies or swapping out ground beef for turkey or sausage. Make ahead by prepping the peppers and storing them in the fridge for up to 3 days before cooking.

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