If you follow me on Instagram then you know I have a true love for keto friendly stuffed peppers. In fact, I probably make them more than I should!
I also love Italian food, and miss pasta… a lot!
With this in mind, it should come as no surprise that the first recipe that ever made if to my blog was my Italian style stuffed peppers, combining my love of stuffed peppers and Italian food in a Keto friendly way, ha!
So, in keeping with that theme, I thought what other Italian favorites of mine could I make in a stuffed pepper that would be Keto? How about Lasagna!
Unlike my other stuffed pepper recipe where I slice the bell peppers down the middle to make them more like boats, these I cut the top off and stand up to cook. the best part is cutting these down the middle once they are done to reveal the layers inside!
When buying peppers for this recipe, try to look for peppers with a flat and even bottom. This will make it much easier to get them to sit straight up in the pan when cooking.
If you do end up with a pepper that isn’t flat, you can ball up some tin foil and put it in the pan to help keep the peppers from falling over.
Lasagna Stuffed Peppers
- 1 Lb Ground Beef
- 3-4 Red Bell Peppers Number of peppers depends on size, if they are small, get 4
- 1 Cup Marinara
- 1 Cup Ricotta Cheese
- 1/4 tspn Garlic Powder
- 1/4 tspn Onion Powder
- 1/2 Tbsp Italian Seasoning
- 1 Cup Mozzarella Shredded
- Salt and Pepper to taste
Preheat the oven to 400 degrees
Heat a medium size pan over medium heat. Once hot, add the ground beef and cook until no longer pink.
Once the beef is finished cooking, drain fat (if desired). Season with salt and pepper and add marinara. Mix to combine and set aside.
Next, prepare the peppers by slicing off the top (stem) and removing the ribs and seeds. Place them standing up in a square baking dish and place them in the oven. Bake for 10 minutes.
Meanwhile, prepare the ricotta filling. In a medium size mixing bowl, add the ricotta, Italian seasoning, garlic and onion powder and mix to combine.
Once the peppers have cooked, remove them from the oven and begin to add the filling starting with the beef. Add a tablespoon or two of the beef mixture to each pepper. Next, add a tablespoon or two of the ricotta mixture. Continue this pattern, alternating fillings until the peppers are full.
Top each pepper with mozzarella and cover with foil. Bake peppers for 20 minutes covered followed by 10 minutes uncovered, until the cheese is golden brown and ready to serve!