Low Carb Lasagna Stuffed Peppers
A delicious and healthy twist on lasagna, featuring bell peppers stuffed with seasoned beef, spinach, and cheeses, perfect for a low carb diet.
Equipment
- oven
- skillet
Ingredients
Meat and Vegetables
- 1 lb extra-lean ground beef
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 jar pasta sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups spinach, chopped
- 3 bell peppers, any colour
Cheeses
- ¾ cup ricotta cheese
- 1 ½ cups mozzarella cheese, grated
Garnish
- Fresh parsley or basil, for garnish optional
Instructions
Cooking 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 for 10 minutes, then remove from oven.
- Meanwhile, heat a large skillet over medium-high heat. Add ground beef, breaking it up with a spoon.
- Once beef is browned, add onion and garlic, sautéing 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!
Notes
Feel free to use any color bell peppers for a vibrant dish. For a vegetarian option, substitute ground beef with a plant-based meat alternative. Make sure to adjust seasoning according to your preference.
Nutrition
Serving: 1stuffed pepperCalories: 350kcalCarbohydrates: 13gProtein: 30gFat: 22gSaturated Fat: 10gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 780mgFiber: 3gSugar: 5g
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