Stupid-Easy Recipe for Grain-Free Lasagna Stuffed Peppers (#1 Top-Rated)

Filled with hearty meat sauce and herbed ricotta, no one will miss the carbs in these keto-friendly stuffed peppers.

Satisfy your sweet tooth with this easy-to-make recipe for Grain-Free Lasagna Stuffed Peppers.

1. Info for Grain-Free Lasagna Stuffed Peppers

• Cook Time: 1 hr 12 min
• Total Time: 1 hr 12 min
• Servings: 4
• Calories: 571.2 kcal

2. Ingredients for Grain-Free Lasagna Stuffed Peppers

• 4 large bell peppers
• 1 Tbsp. olive oil
• 12 oz. ground beef (85% lean)
• 1 1/4 tsp. salt (divided)
• 3/4 tsp. black pepper (divided)
• 1 1/2 tsp. garlic powder
• 1 1/2 tsp. Italian seasoning
• 1 cup marinara sauce
• 8 oz. low-moisture ricotta cheese
• 1/4 cup grated Parmesan cheese
• salt
• black pepper
• 1/2 tsp. garlic powder
• 1/2 cup shredded mozzarella cheese (divided)
• 1/3 cup marinara sauce
• shredded mozzarella cheese
• nonstick cooking spray

3. Directions:

3.1 Preheat

Preheat the oven to 375°F.

3.2 Prep

Slice the tops from the bell peppers, remove the stems, and set aside. Remove the internal seeds and membranes. Arrange the peppers open side up in a glass baking dish.

3.3 Stove

Set an extra-large skillet over medium-high heat and add the olive oil. Add the ground beef, salt, black pepper, garlic powder, and Italian seasoning to the skillet. Cook the beef, breaking it up with a spatula, until thoroughly browned, 5-6 minutes.

Drain the fat from the skillet. Return the skillet to the stove, and reduce the heat to medium-low. Pour the marinara sauce over the meat and stir to combine. Cover and simmer for 2-3 minutes. While the sauce simmers, prepare the cheese mixture.

3.4 Prep

Place the ricotta, Parmesan, remaining salt, black pepper, garlic powder, and the shredded mozzarella cheese in a large mixing bowl. Stir with a rubber spatula to thoroughly combine.

Remove the meat sauce from the heat. Spoon half of the meat sauce evenly between each bell pepper. Layer with a even amount of the ricotta mixture. Divide the remaining meat sauce evenly over the ricotta. Top each pepper with a generous tablespoon of the remaining marinara sauce, and sprinkle with the remaining shredded mozzarella cheese.

Carefully pour enough water into the baking dish to rise 1/2 inch up the sides of the peppers.

Spray a sheet of aluminum foil with nonstick cooking spray. Lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish.

3.5 Oven

Bake the stuffed peppers on middle rack of oven until they can be easily pierced with a fork, about 50 minutes.

Remove the foil and continue baking until the cheese on top is golden brown, 10-15 minutes.

3.6 Check

Check to see that stuffed peppers are done. Remove from oven or add time as needed.

3.7 Serve

Allow the peppers to rest for 5-10 minutes. Serve and enjoy.

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