Description
A low-carb, keto-friendly twist on classic lasagna, featuring bell peppers stuffed with a savory mixture of ground beef, ricotta, spinach, and marinara sauce, topped with melted mozzarella cheese.
Ingredients
Units
Scale
- 1 lb (450 g) extra-lean ground beef
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 jar (24 oz/680 g) marinara sauce
- 1/2 tsp each salt & pepper
- 2 cups fresh spinach, chopped
- 3 large bell peppers (any color), halved and seeded
- 3/4 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- Fresh parsley or basil, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Slice bell peppers in half lengthwise and remove seeds and membranes. Place them cut-side up on a baking sheet.
- In a large skillet over medium-high heat, cook ground beef until browned, breaking it apart with a spoon. Drain excess fat.
- Add diced onion and minced garlic to the skillet with the beef. Sauté for 3–5 minutes until softened.
- Stir in marinara sauce, salt, and pepper. Bring to a simmer and cook for 5 minutes. Remove from heat and mix in chopped spinach until wilted.
- In a small bowl, combine ricotta cheese with 1/2 cup of shredded mozzarella.
- Fill each bell pepper half with the beef and spinach mixture. Top with a spoonful of the ricotta mixture, then sprinkle with remaining mozzarella cheese.
- Place stuffed peppers on the baking sheet and bake for 15–20 minutes, until peppers are tender and cheese is melted and bubbly.
- Garnish with fresh parsley or basil before serving, if desired.
Notes
- For a spicier kick, add red pepper flakes to the beef mixture.
- Substitute ground turkey or chicken for a leaner option.
- Ensure the bell peppers are firm to prevent them from collapsing during baking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 296 kcal
- Sugar: 9 g
- Sodium: 856 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg