Inside: My recipe for Keto Lasagna Stuffed Peppers. A low carb lasagna recipe that gives you all of the flavor and none of the grains.
My husband and I have been trying to eat a bit healthier these past few weeks. We’ve found that we really love how we feel when we follow a Keto diet. More energy, greater mental clarity, better sleep, reduced cravings for sugar and carbs…the list goes on and on.
It’s also been fun recreating our favorite dishes into more keto-friendly versions.
What I love about this recipe is that it has all the flavors of a classic lasagna, without all the gluten and excess carbs.
I like to use a mix of sausage and ground beef, but you can do all of one or the other. I bet it would also be delicious with ground turkey and turkey sausage!
Pasta sauce in general can be very high in sugar and carbs. I generally like to make my own and usually have some homemade sauce in the freezer. If you’d prefer to buy pre-made sauce, a great brand is Rao’s.
A 1/2 cup of this marinara sauce only contains 4 grams of carbs!
Keto Lasagna Stuffed Peppers
These Keto Lasagna Stuffed Peppers have all the flavors of a traditional lasagna, without the excess carbs.
- 4 peppers, any color
- 1 lb ground beef
- 1/2 lb hot italian bulk sausage Feel free to substitute favorite bulk sausage
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp italian seasoning
- 2 cups low carb pasta sauce I love Rao's!
- 1/2 cup shredded mozzarella cheese
- 1/2 cup ricotta mixture, recipe to follow
- 1/4 cup water
- 1 Tbl olive oil
- 1/2 cup whole milk ricotta
- 1/2 tsp italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp kosher salt
- 2 Tbl grated parmesan cheese
Preheat oven to 350 degrees.
Cut tops off peppers, and rinse out the membranes and seeds. Place cleaned peppers in small baking dish.
Optional: I like to cut around the stem and chop up any usable portions of bell pepper to add into the filling mixture.
In a large skillet over medium-high heat, crumble and brown ground beef. Once browned, dump into a colander set in large bowl to drain.
While the ground beef is draining, add bulk sausage to pan and crumble and brown.
Drain sausage if needed. Add back the drained ground beef, and any chopped pepper bits if using.
Add the salt, garlic powder, onion powder, and Italian seasoning to meat mixture. Give a good stir.
Add in sauce, and simmer for a few minutes until nicely thickened. Take off heat.
In a small bowl, add whole milk ricotta, spices and parmesan. Stir until well combined.
Place a large spoon of the meat sauce into the bottom of each pepper. Layer in 1/4 of the ricotta mixture. Top with another large spoon of the meat sauce, and sprinkle with mozzarella cheese.
Add 1/4 cup water, and 1 tbl of olive oil to the bottom of the baking dish and bake peppers for about 30 minutes, until the peppers have softened and the cheese has melted.
I like to serve this low carb keto lasagna with a nice green salad!
Keto Lasagna Stuffed Peppers – In pictures!
Start by browning lean ground beef.
I love Italian sausage in my keto lasagna, so next, I browned some sausage in the same pan.
I hate wasting the pepper tops, so I finely diced and added them into the low carb lasagna filling.
Saute meat and vegetables, and add sauce. To keep this lasagna low carb and keto, make sure you’re using either homemade sauce, or a low carb marinara sauce.
Pretty colors! Even if you’re not low carb, you’re going to love these keto lasagna stuffed peppers!
I put a heaping scoop into each pepper.
Next, mix up the ricotta filling. I recommend using a whole milk ricotta.
Add a spoon of the ricotta mixture on top of the sauce. And layer until peppers are stuffed.
Top with mozzarella cheese.
Bake, and enjoy!