Are you craving the rich, hearty flavors of lasagna but want to keep things low-carb and guilt-free? Look no further! These Lasagna Stuffed Peppers are about to revolutionize your dinner game, combining the classic taste of Italian comfort food with a healthy, low-carb twist that will have your taste buds dancing and your diet plan intact. Imagine all the gooey cheese, savory meat, and zesty marinara sauce, all nestled inside a perfectly roasted bell pepper – it's a meal that promises to satisfy your cravings without breaking your nutritional goals!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large bell peppers
- 1 lb ground beef or turkey
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) to ensure it's ready for baking the stuffed peppers.
- While the oven is preheating, prepare the bell peppers. Cut the tops off the peppers and remove the seeds and membranes. This will create a cavity for the filling. Set the prepared peppers aside.
- In a large skillet over medium heat, add the ground beef or turkey. Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes. Drain any excess fat if necessary.
- Once the meat is cooked, stir in the marinara sauce and Italian seasoning. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- In a separate bowl, combine the ricotta cheese with half of the shredded mozzarella cheese. Mix well until smooth and creamy. This will add richness to the filling.
- Take the skillet off the heat and mix the ricotta mixture into the meat and marinara mixture. Stir until everything is well combined.
- Carefully spoon the filling into each of the prepared bell peppers, packing it in gently but firmly. Fill each pepper generously, ensuring they are well-stuffed.
- Place the stuffed peppers upright in a baking dish. If they don’t stand up well, you can slice a small amount off the bottom to create a flat base.
- Once all the peppers are filled, sprinkle the remaining shredded mozzarella cheese evenly over the tops of the stuffed peppers.
- Cover the baking dish with aluminum foil to prevent the cheese from burning. Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
- Once done, remove the baking dish from the oven and let the stuffed peppers cool for a few minutes before serving. This will help the filling set slightly.
- Serve the Low Carb Lasagna Stuffed Peppers warm, garnished with fresh basil or parsley if desired. Enjoy your delicious Italian-inspired meal!
Tips
- Choose the right peppers: Select large, firm bell peppers that can stand upright and have thick walls for easy stuffing.
- Drain excess fat: When cooking the ground meat, make sure to drain any excess fat to keep the dish light and prevent sogginess.
- Don't overcook: Watch the peppers carefully in the last 10 minutes of baking to ensure they remain tender but not mushy.
- Customize your filling: Feel free to add extra herbs like fresh basil or swap ground beef for ground turkey or even a plant-based alternative.
- Make ahead friendly: These stuffed peppers can be prepared in advance and refrigerated, making them perfect for meal prep.
- Cheese tip: For extra flavor, try using a blend of cheeses like adding some parmesan to the ricotta mixture.
- Serving suggestion: Serve with a light side salad or some roasted vegetables to complete your low-carb meal.
Nutrition Facts
Calories: 435kcal
Carbohydrates: 21g
Protein: 35g
Fat: g
Saturated Fat: g
Cholesterol: mg
