Beef Lasagna Stuffed Peppers
Beef lasagna stuffed peppers are a comforting low-carb twist on classic lasagna, featuring tender bell peppers filled with seasoned beef, rich marinara sauce, and layers of creamy ricotta and melted mozzarella. Baked until bubbly and flavorful, this dish delivers all the cozy satisfaction of lasagna without the pasta, making it perfect for weeknight dinners, meal prep, or keto-friendly meals.
Ingredients
Stuffed Peppers
- 4 large bell peppers halved and seeded
- 1 pound ground beef
- 1 cup marinara sauce thick, low sugar if possible
- 1 cup mozzarella cheese shredded
- 1/2 cup ricotta cheese
- 2 cloves garlic minced
- 1/2 medium onion finely chopped
- 1 teaspoon Italian seasoning
- to taste salt
- to taste black pepper
Optional Garnish
- as desired fresh basil or parsley chopped
Instructions
- Preheat oven to 180°C (350°F) and lightly grease a baking dish.
- Cut bell peppers in half lengthwise and remove seeds and membranes.
- In a skillet over medium heat, cook ground beef with chopped onion until browned. Drain excess fat.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in marinara sauce and Italian seasoning. Simmer for 5 minutes to develop flavor.
- Fill each pepper half with the beef mixture.
- Add a layer of ricotta cheese, then top with shredded mozzarella.
- Place stuffed peppers in the baking dish and bake uncovered for 25–30 minutes until peppers are tender and cheese is melted and bubbly.
- Remove from oven and let rest for 5–10 minutes before serving.
- Garnish with fresh herbs if desired and serve warm.
Notes
For softer peppers, pre-bake them for 10 minutes before stuffing. Use thick marinara sauce to prevent excess moisture. Do not overcrowd the baking dish, and allow peppers to rest after baking so the filling sets properly.