I made Low Carb Lasagna Stuffed Peppers that somehow cram full lasagna flavor and melty mozzarella into a single bell pepper and I’m already plotting the leftovers.

Jump to Recipe

I’m obsessed with Low Carb Lasagna Stuffed Peppers because they hit that rich, cheesy craving without wrecking my Low Carb Dinner plan. I love how ground beef and ricotta cheese combine to feel like lasagna wrapped in a pepper.

It’s messy in the best way, saucy and cheesy but still somehow fresh. I can picture ripping into melty cheese, juice spilling, tang cutting through.

And yes, it feels like a proper meal, not a diet option. But mostly I love that each bite actually tastes like lasagna.

So simple, so loud, so wildly satisfying. I want it every single week.

Ingredients

Print Recipe (No Advertisments)

Bell peppers: crunchy, colorful low-carb shells.
Ground beef: meaty protein, savory comfort.
Onion: sweet-savory base and aroma.
Garlic: punchy aroma, little heat.
Ricotta: creamy, mild filling binder.
Egg: keeps ricotta from falling apart.
Spinach: sneaky greens, fresh color.
Mozzarella: melty, gooey topping you’ll love.
Parmesan: sharp salty kick in small amounts.
Pasta sauce: tomato tang without added sugars.
Italian seasoning: basic herb mix for warmth.
Oregano: earthy herb, tiny bitter zip.
Salt: wakes flavors up, honestly necessary.
Black pepper: subtle heat and bite.
Olive oil: helps sauté and adds fruitiness.
Plus basil: fresh finish, really brightens.

Ingredient Quantities

6 medium bell peppers (any color, tops cut off and seeds removed)

1 lb ground beef (85 15 is fine)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup ricotta cheese

1 large egg (to help bind the ricotta)

2 cups fresh baby spinach, chopped (or 1 cup frozen, thawed and drained)

1 1/2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 1/2 cups low carb pasta sauce (sugar free marinara)

1 tsp Italian seasoning

1 tsp dried oregano

1 tsp salt, or to taste

1/2 tsp black pepper

1 tbsp olive oil (for sautéing)

Fresh basil, chopped, about 2 tbsp (optional but nice)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375 F and grease a 9 by 13 baking dish or similar with a little olive oil.

2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook until softened about 4 minutes, then add the minced garlic and cook 30 to 45 seconds until fragrant.

3. Add the ground beef to the skillet, break it up and cook until no longer pink about 6 to 8 minutes. Drain any excess fat, then stir in 1 teaspoon Italian seasoning, 1 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Let the meat cool a few minutes.

4. In a bowl combine ricotta cheese, the large egg, chopped spinach (make sure frozen spinach is well thawed and squeezed dry), half of the shredded mozzarella and the grated Parmesan. Mix in about 3/4 cup of the low carb pasta sauce to moisten the mixture, then fold in the cooled seasoned ground beef. Taste and adjust salt and pepper if needed.

5. Pour roughly 1/2 cup of the remaining pasta sauce into the bottom of the prepared baking dish so the peppers won’t stick and will get saucy while baking.

6. Stuff each bell pepper cavity tightly with the beef and ricotta mixture, packing it down so each pepper is well filled. Place the stuffed peppers upright in the baking dish; if they wobble, trim a sliver off the bottom to level them.

7. Spoon the remaining pasta sauce over the tops of the stuffed peppers, then sprinkle the remaining 3/4 cup mozzarella evenly over all peppers.

8. Cover the dish tightly with foil and bake in the preheated oven for 35 to 40 minutes, until the peppers are tender and the filling is hot through.

9. Remove foil and bake uncovered for another 8 to 12 minutes until the cheese is bubbly and starting to brown. Let rest 5 minutes before serving, then sprinkle with chopped fresh basil if using.

Equipment Needed

1. 9×13 inch baking dish (or similar)
2. Large skillet or frying pan
3. Cutting board
4. Chef knife (for chopping onions, peppers, spinach)
5. Mixing bowls (one medium for ricotta mix and one small for egg/beef cooling)
6. Wooden spoon or spatula (for browning beef and stirring)
7. Measuring cups and spoons
8. Aluminum foil and oven mitts (for covering and handling hot dish)

FAQ

Q: Can I make these ahead of time?

A: Yes. You can stuff the peppers and keep them covered in the fridge up to 24 hours before baking. If you want to prep farther ahead, assemble and freeze them (see freezing FAQ). Just let cold peppers sit at room temp 20 minutes before baking so they heat more evenly.

Q: How long and at what temperature do I bake them?

A: Bake at 375 F (190 C). Cover with foil and bake 25 minutes, then remove foil and bake another 10 to 15 minutes until cheese is bubbly and peppers are tender. If your peppers are huge add 10 minutes to the covered time.

Q: Can I freeze these, and what is the best way?

A: Yes. Freeze unbaked stuffed peppers on a tray until firm then transfer to freezer bags for up to 3 months. To bake from frozen, thaw overnight in the fridge then bake as directed. You can also freeze fully baked peppers up to 2 months, but texture may change slightly.

Q: What if I want a vegetarian version?

A: Swap cooked lentils or finely chopped mushrooms for the beef. Season them like the beef and sauté well to lose extra moisture. You can also add chopped zucchini or eggplant to bulk it up.

Q: My ricotta mixture is runny, what do I do?

A: Make sure you beat the egg into the ricotta, it helps bind. If it's still loose, drain excess liquid from ricotta or stir in a couple tablespoons of grated Parmesan or almond flour to firm it up a bit.

Q: Any tips for peppers that end up too watery or too firm?

A: For watery peppers, pat them dry and pre-roast them cut side down on a sheet for 10 minutes to remove moisture. If peppers stay too firm, slice the bottoms slightly so they sit on the baking dish without wobbling and cover for longer during baking to steam them softer.

Low Carb Lasagna Stuffed Peppers Recipe Substitutions and Variations

Bell peppers: Use poblano or large tomatoes hollowed out if you want a smokier or juicier shell; if you need smaller portions, halve mini sweet peppers and stuff those instead.
Ground beef (85/15): Swap for ground turkey or chicken for leaner calories, or use Italian sausage for more flavor but cut back on added salt.
Ricotta cheese: Cottage cheese blended smooth works great, or use mascarpone for a richer, creamier filling though it’s higher in fat.
Low carb pasta sauce: Use crushed tomatoes seasoned with garlic, basil and a pinch of sweetener to control carbs, or a sugar free pesto for a different flavor profile.

Pro Tips

1. Don’t overstuff the peppers or they’ll split while baking, pack them snug but leave a little room at the top so the filling can expand a bit.

2. Squeeze excess moisture from spinach and drained beef well, otherwise the filling gets watery and the peppers go soggy — sorry, no em dash meant; instead: if it seems wet, pat it dry with paper towels.

3. Brown the beef until it has some color, not just gray, that caramelization adds a lot of flavor. Also drain most of the fat but leave a tablespoon for cooking the onions, it helps flavor the whole dish.

4. Make these a few hours ahead and refrigerate before baking, or even assemble and freeze. Thaw in fridge overnight then bake a bit longer. Let them rest 5 to 10 minutes after baking so the filling firms up and won’t spill out when you cut them.

Low Carb Lasagna Stuffed Peppers Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made Low Carb Lasagna Stuffed Peppers that somehow cram full lasagna flavor and melty mozzarella into a single bell pepper and I’m already plotting the leftovers.

Servings

servings

Calories

480

kcal

Equipment: 1. 9×13 inch baking dish (or similar)
2. Large skillet or frying pan
3. Cutting board
4. Chef knife (for chopping onions, peppers, spinach)
5. Mixing bowls (one medium for ricotta mix and one small for egg/beef cooling)
6. Wooden spoon or spatula (for browning beef and stirring)
7. Measuring cups and spoons
8. Aluminum foil and oven mitts (for covering and handling hot dish)

Ingredients

6 medium bell peppers (any color, tops cut off and seeds removed)
1 lb ground beef (85 15 is fine)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup ricotta cheese
1 large egg (to help bind the ricotta)
2 cups fresh baby spinach, chopped (or 1 cup frozen, thawed and drained)
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 1/2 cups low carb pasta sauce (sugar free marinara)
1 tsp Italian seasoning
1 tsp dried oregano
1 tsp salt, or to taste
1/2 tsp black pepper
1 tbsp olive oil (for sautéing)
Fresh basil, chopped, about 2 tbsp (optional but nice)

Directions

Preheat oven to 375 F and grease a 9 by 13 baking dish or similar with a little olive oil.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook until softened about 4 minutes, then add the minced garlic and cook 30 to 45 seconds until fragrant.
Add the ground beef to the skillet, break it up and cook until no longer pink about 6 to 8 minutes. Drain any excess fat, then stir in 1 teaspoon Italian seasoning, 1 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Let the meat cool a few minutes.
In a bowl combine ricotta cheese, the large egg, chopped spinach (make sure frozen spinach is well thawed and squeezed dry), half of the shredded mozzarella and the grated Parmesan. Mix in about 3/4 cup of the low carb pasta sauce to moisten the mixture, then fold in the cooled seasoned ground beef. Taste and adjust salt and pepper if needed.
Pour roughly 1/2 cup of the remaining pasta sauce into the bottom of the prepared baking dish so the peppers won't stick and will get saucy while baking.
Stuff each bell pepper cavity tightly with the beef and ricotta mixture, packing it down so each pepper is well filled. Place the stuffed peppers upright in the baking dish; if they wobble, trim a sliver off the bottom to level them.
Spoon the remaining pasta sauce over the tops of the stuffed peppers, then sprinkle the remaining 3/4 cup mozzarella evenly over all peppers.
Cover the dish tightly with foil and bake in the preheated oven for 35 to 40 minutes, until the peppers are tender and the filling is hot through.
Remove foil and bake uncovered for another 8 to 12 minutes until the cheese is bubbly and starting to brown. Let rest 5 minutes before serving, then sprinkle with chopped fresh basil if using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.