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Lasagna Stuffed Peppers

Prep Time10 minutes
Cook Time45 minutes
Rest for 10-15 minutes after removing from oven10 minutes
Course: Main Course
Keyword: Gluten Free, Keto, Lasagna, Lasagna stuffed peppers, Low Carb, Stuffed peppers, thescrambledeggs
Servings: 6 people

Ingredients

  • 3 Bell Peppers I use Green, however any color will work
  • 15 oz Ricotta Cheese
  • 1.5 cup Mozzarella Cheese (Shredded) divided
  • 1/2 cup Parmesan Cheese (Shredded) divided
  • 2 eggs
  • 1 tsp Italian Seasoning
  • 1 tsp garlic powder
  • 1 tsp salt (or to taste)
  • 1/4 tsp pepper
  • 1 lb ground beef
  • 1 jar Spaghetti Sauce I use Rao's Marinara

Instructions

  • Wash and cut Bell pepper in half from top to bottom. (remove seeds, veins and stem)
  • In a pot of hot water cook the bell pepper halves for a few minutes (about 3-5 minutes) until bright in color. This also helps soften the peppers a bit but do not cook long they should still be slightly firm.
  • Remove the peppers and lay on a paper towel lined pan to allow any water to drain off.
  • In Dutch oven, cook ground beef until fully cooked, drain any grease from the beef.
  • Add Spaghetti sauce and turn heat down simmer.
  • In a large bowl combine Ricotta, 1 cup of Mozzarella and 1/4 cup of Parmesan Cheeses along with Egg, Italian seasoning, garlic powder, salt and pepper.
  • Cover the bottom of the pan with about 3/4 cup of the meat sauce and lay peppers in the pan open side up.
  • Spoon Cheese mixture into peppers and top off with remaining meat sauce (or to cover) - see tips and tricks!
  • Place in oven at 375 for about 25-30 minutes.
  • Add remaining Mozzarella and Parmesan Cheese to top and place back in over for an additional 15 minutes.
  • Serve and Enjoy!