These Lasagna Stuffed Peppers are a delicious low carb dinner recipe.
Picture a mouthwatering lasagna layered with ricotta cheese, spinach, beef and plenty of cheese. Now picture that lasagna made in half of a fresh bell pepper instead of with traditional lasagna noodles. That’s this recipe!
I was so excited to make these lasagna stuffed peppers for dinner for my family. We’re always trying to skip pasta and eat semi-low carb, and this recipe fits the bill perfectly!
This Lasagna Stuffed Peppers recipe comes from The Everyday Ketogenic Kitchen cookbook, written by my friend Carolyn Ketchum. Carolyn writes the low carb, gluten-free food blog, All Day I Dream About Food. I am constantly recommending her website to readers who are looking for more diabetic-friendly recipes or gluten free and low carb. She’s quite an expert in this field when it comes to creating recipes.
I’m not following a Keto diet and no one in my family is either. But we do tend to like a lot of Keto recipes since they are low carb. Carolyn includes a lot more information about The Everyday Ketogenic Kitchen cookbook on her blog.
From this book, I’m excited to try Coconut Flour Pancakes, Apple Cider Donut Bites, Everything Bagel Crackers, Thai Chicken Zoodle Soup, Fried Goat Cheese Salad, Garlic Butter Steak Tips, Spicy Tuna Stuffed Avocados, Garlic Parmesan Spaghetti Squash, Coconut Oil Brownies and Banana Pudding Pops.
How do you make Lasagna Stuffed Peppers?
It’s just like making lasagna, really. Brown the beef and combine with ricotta and cheese and all of the classic filling ingredients for lasagna. Fill halved and hollowed out bell peppers with the lasagna mixture, sprinkle with cheese and top with a simple mix of tomato paste combined with water. Fresh basil on top finishes it off.
Bake about 30 minutes, until the cheese is browned and melted and bubbly. The peppers will be tender. One serving amounts to a half pepper stuffed with lasagna stuff. It’s surprisingly very filling. We like to eat these Lasagna Stuffed Peppers with a side green salad, and then we eat the leftovers for lunch the next couple of days.
If you’re looking for more “no pasta” dinner recipes, you might also enjoy my Parmesan Crusted Chicken or this Salsa Roasted Salmon. Herb Crusted Pork Tenderloin with Red Onion Jam and Slow Cooker Steak Fajitas are great low carb dinner choices too!
Lasagna Stuffed Peppers
- 16 ounces ground beef (can sub ground pork)
- 1¼ teaspoons salt, divided
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup whole-milk ricotta cheese (I use low fat)
- 4 ounces frozen chopped spinach, thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- 4 large bell peppers (any color)
- 2 tablespoons tomato paste
- 1/3 cup water
- 1/4 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil, for garnish
- Preheat the oven to 400 degrees F. Spray a 9x13-inch baking dish with nonstick spray.
- Heat a large skillet over medium heat. Add the ground beef and sprinkle with 3/4 teaspoon of the salt and pepper. Cook until no longer pink, about 10 minutes, breaking up any clumps with a wooden spoon. Add the garlic and red pepper flakes and cook for another minute.
- In a large bowl, combine the ricotta, spinach and Parmesan. Add the cooked beef and stir to combine.
- Cut each bell pepper in half lengthwise and remove the seeds and ribs, keeping the stem as intact as possible. Set the pepper halves into the prepared baking dish. Spoon the beef and ricotta mixture into each half, mounding it on top.
- In a medium bowl, whisk the tomato paste with the water until smooth. Whisk in the garlic powder and remaining 1/2 teaspoon of salt. Spoon the tomato sauce over the peppers. Sprinkle with the mozzarella.
- Bake for 30 minutes, then turn the oven to broil and broil the peppers 6 inches from the heat for 1 to 3 minutes, until lightly browned. Remove from the oven and sprinkle with the chopped basil.
- Store leftovers in the refrigerator for up to 4 days.