Description
Individualized keto lasagna made with roasted bell peppers stuffed with seasoned ground beef, creamy ricotta, and melted mozzarella. A satisfying low-carb meal that delivers Italian comfort food without pasta.
Ingredients
Scale
- 3 large bell peppers (any color)
- 1 lb extra-lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 24 oz no-sugar-added pasta sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1/2 tsp dried oregano
- 1 tbsp olive oil
Instructions
- Step: Preheat oven to 375°F (190°C)
- Step: Place bell peppers on baking sheet, cut side up. Drizzle with olive oil. Roast for 20-22 minutes until tender
- Step: Meanwhile, cook ground beef, onion, and garlic in large skillet over medium heat until browned. Drain excess fat
- Step: Stir in pasta sauce, salt, and pepper. Simmer 5 minutes. Remove from heat
- Step: In a bowl, mix ricotta cheese with Italian seasoning and 1/2 tsp garlic powder
- Step: Fill roasted peppers with ricotta mixture, then spoon beef sauce inside
- Step: Top each with 1/2 cup mozzarella cheese. Return to oven for 15-18 minutes until bubbly
Notes
Use bell peppers that are 4-5 inches high for proper filling capacity. For FODMAP adjustments: substitute 1/4 tsp onion powder for raw onion, 1/2 tsp garlic powder for raw garlic. Freeze assembled peppers (unbaked) for up to 3 months. Cover and reheat leftovers at 350°F (180°C) for 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Quick Dinner Recipes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 1000 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: low carb lasagna, stuffed peppers, keto dinner, Italian comfort food, cheesy dinner