Low Carb Keto Lasagna Stuffed Peppers


6 large bell peppers

1 1/2 lb ground beef

4 cloves (2 tsp) minced garlic

2 cups Marinara sauce

1 tbsp Italian seasoning

1 cup ricotta cheese

1 cup mozzarella cheese (shredded)

Sea salt (to taste)

Black pepper (to taste)


1. To prepare the meat sauce, heat a pan over medium-high heat.  Add the garlic and cook for about 30 seconds, until fragrant.  Add the ground beef.  Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.

2. Stir in marinara sauce and Italian seasoning.  Add salt and pepper to taste.  Reduce heat to a gentle simmer.  Simmer for about 10 minutes, while preheating the oven and preparing the peppers.

3. Meanwhile, preheat the oven to 375 F.  Line a baking sheet with foil or a silicon sheet.

4. To prepare peppers chop off the tops and scoop out the seeds and ribs inside.  Slice a tiny layer off the bottoms (without making a hole), so that the peppers do not wobble.

5. To assemble the lasagna cups, layer 1 - 2 tbsp each of meat sauce, ricotta cheese, and shredded mozzarella cheese inside the bell peppers.  You will want a bit more meat sauce on the first layer.  Repeat until the peppers are filled to the top, with mozzarella being the top layer.

6. Place the peppers on the lined baking sheet and tent with aluminum foil, making sure the foil is not touching the cheese.

7. Bake for 30 minutes.  Remove the foil and bake 10 more minutes, until cheese is melted and browned.

Serving size: 1 pepper

Per serving: 412 calories, Fat 27 g, total carbs 10 g, Net carbs 8 g, Fiber 2 g, Sugar 5g, Protein 30 g.