KETO LASAGNA STUFFED PEPPERS

KETO LASAGNA STUFFED PEPPERS
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This low carb keto lasagna stuffed peppers recipe is easy to make and so delicious! Packed full of layers of ground meat, Italian marinara sauce and ricotta cheese, it just couldn’t get any tastier. Ready in only 15 minutes of easy prep time.

Of course, you don’t need to be following a keto diet to enjoy these delicious peppers, all your family and friends will love them whatever diet they follow.

Check out this Keto Quiz and receive your very own custom keto plan!!!

KETO LASAGNA STUFFED PEPPERS STORAGE

FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.

FREEZER: Place in an airtight container and store in the freezer for up to 6 months.

KETO LASAGNA STUFFED PEPPERS REHEATING

OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 15-20 minutes

MICROWAVE: Place in a microwave dish and cook on full power for 2-3 minutes.

KETO LASAGNA STUFFED PEPPERS RECIPE

INGREDIENTS  

6 large Bell pepper

1 & 1/2 lb Ground Beef

4 Garlic Cloves (minced)

2 Cups Marinara sauce 

1 Tbsp Italian seasoning

1 Cup Ricotta Cheese 

1 Cup Mozzarella Cheese (shredded)

1 tsp Sea Salt 

1 tsp Black pepper 

INSTRUCTIONS 

1.Preheat the oven 375F/190C

2. Heat a frypan/skillet and add the garlic, cook for 1 minute until slightly browned

3. Next add the ground beef and break up, cook until fully cooked and browned.

4. Pour in the marinara sauce and add the Italian seasoning, stir until fully mixed and the meat is fully covered, add the sea salt and black pepper, stir again, cook for a further 10 minutes.

5. Prepare the peppers by chopping off the top and scooping out the seeds, slice a tiny layer off the bottom so that the peppers will stand upright.

6. Line a baking sheet with foil and stand the peppers upright on the sheet.

7. Spoon 2 tbsp of meat mixture into each of the bell peppers, follow with 1 tbsp of ricotta cheese, and fill to the top with shredded mozzarella cheese.

8. Cover with aluminum foil, making sure the foil is not touching the cheese, bake for 30 minutes then remove the foil and return to the oven for a further 10 minutes until the cheese is melted and browned.

9. Serve immediately, or cool and store ready for later.

EQUIPMENT

Frypan/Skillet

Casserole Dish/Ovenproof Dish

TIME

PREP TIME: 15 Minutes

TOTAL TIME: 40 Minutes

NUTRITIONAL VALUE

Fat: 27g

Protein: 30g

Net Carbs: 8g

Total Carbs: 10g

Calories: 412 Calories

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KETO LASAGNA STUFFED PEPPERS

This recipe is easy to make and so delicious! Packed full of layers of ground meat, Italian marinara sauce and ricotta cheese, it just couldn’t get any tastier. Ready in only 15 minutes of easy prep time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Servings 6
Calories 412 kcal

Equipment

  • Frypan/Skillet
  • Casserole Dish/Ovenproof Dish

Ingredients
  

  • 6 Large Bell pepper
  • 1½ lb Ground Beef
  • 4 Garlic Cloves minced
  • 2 Cups Marinara Sauce
  • 1 Tbsp Italian seasoning
  • 1 Cup Ricotta Cheese
  • 1 Cup Mozzarella Cheese shredded
  • 1 tsp Sea Salt
  • 1 tsp Black pepper

Instructions
 

  • Preheat the oven 375F/190C
  • Heat a frypan/skillet and add the garlic, cook for 1 minute until slightly browned
  • Next add the ground beef and break up, cook until fully cooked and browned.
  • Pour in the marinara sauce and add the Italian seasoning, stir until fully mixed and the meat is fully covered. Add the sea salt and black pepper, stir again and cook for a further 10 minutes.
  • Prepare the peppers by chopping off the top and scooping out the seeds, slice a tiny layer off the bottom so that the peppers will stand upright.
  • Line a baking sheet with foil and stand the peppers upright on the sheet.
  • Spoon 2 tbsp of meat mixture into each of the bell peppers, follow with 1 tbsp of ricotta cheese, and fill to the top with shredded mozzarella cheese.
  • Cover with aluminum foil, making sure the foil is not touching the cheese, bake for 30 minutes then remove the foil and return to the oven for a further 10 minutes until the cheese is melted and browned.
  • Serve immediately, or cool and store ready for later.

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