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    Home » Keto Dinner Ideas » Keto Lasagna Stuffed Peppers

    Published: Sep 19, 2021 · Modified: Oct 28, 2021 by Carolyn

    Keto Lasagna Stuffed Peppers

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    5.0K shares
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    These keto stuffed peppers are filled with hearty ground beef, ricotta, spinach, and cheese. It’s a fabulous way to enjoy lasagna without all the carbs!

    Titled image of keto lasagna stuffed peppers in a white ceramic baking dish.

    Stuffed peppers are really kind of brilliant, when you think about it. The hollow interior of a pepper is the perfect vessel for containing any number of wonderful fillings.

    Like lasagna! Minus the pasta, of course, because this is a keto recipe blog after all. Keto stuffed peppers are a great way to indulge those lasagna cravings.

    And stuffed peppers have a distinct advantage over recipes like zucchini lasagna or keto lasagna skillet. They come neat little edible containers that make for a wonderful presentation.

    Not to mention, they are absolutely delicious!

    Top down image of 3 keto stuffed peppers in an oval baking dish.

    From my keto cookbook

    I originally wrote this recipe for keto stuffed peppers for my first cookbook, The Everyday Ketogenic Kitchen.

    The goal of that book was to provide a well-rounded guide to keto cooking and baking for the everyday cook. I wanted people to see that keto need not be difficult or intimidating. And that with a little ingenuity, you can still enjoy all your old favorite flavors.

    So including some sort of keto lasagna recipe was paramount. But I wanted it to also be simple and accessible, without having to purchase specialty ingredients or make some sort of keto pasta.

    I flatter myself that I succeeded with these keto lasagna stuffed peppers. And once you taste them, I am sure you will agree!

    A collage of photos showing the steps for making keto stuffed peppers.

    How to make keto stuffed peppers

    It’s easy to make keto friendly stuffed peppers and you can really fill them with all sorts of delicious things. Consider taco meat, chili, keto pulled pork, etc.

    Here’s the lowdown on these lasagna stuffed peppers:

    1. Brown the ground beef. The meat won’t cook through properly if you put it into the peppers raw, so always cook it until no longer pink.
    2. Squeeze out the spinach. Frozen spinach introduces a lot of moisture into recipes and can make these stuffed peppers soupy, so be sure to squeeze it out properly.
    3. Mix up the filling. Whisk together the ricotta, Parmesan, spinach and then stir in the ground beef.
    4. Halve the peppers. You can do this lengthwise or straight through the middle. I like to do it lengthwise and keep the stems intact.
    5. Remove the seeds and ribs. Because they don’t taste very good!
    6. Stuff the peppers with the filling. Mound it at the top because it will shrink a bit as it cooks.
    7. Add a little tomato sauce. You could use a commercial tomato sauce but they tend to have unnecessary carbs. I like to whisk a little tomato paste with water, garlic powder, and salt and pepper.
    8. Sprinkle on some cheese. Melty mozzarella makes these keto stuffed peppers extra enticing.
    9. Bake until tender.
    A keto lasagna stuffed pepper cut open to show the inside.

    Frequently Asked Questions

    Can I use chicken or turkey instead of ground beef?

    Absolutely. Any ground meat, including pork and sausage, works well in keto stuffed peppers.

    What are the best peppers to use?

    Medium to large sweet bell peppers work best and any color will do. Green peppers have a slightly lower carbohydrate count but it’s really not enough to change the carbs per serving significantly.

    What kind of baking pan should I use?

    I recommend glass or ceramic for this recipe. Metal heats up too quickly and can brown the bottoms of the peppers before they are cooked through.

    I don’t need 8 servings, can I make a smaller amount?

    Yes, you can easily cut this recipe in half to make only 4 servings. Just use half a pound of ground meat and freeze the rest for another time. There is a nifty feature on my recipe card where you can adjust the servings and it will change the amount of all the ingredients.

    Can these keto stuffed peppers be prepped in advance?

    Because the ground meat is cooked first, you can prepare these peppers in advance and bake them later. Simply follow the instructions through step 5, then cover the pan with plastic wrap and refrigerate for up to 2 days before baking.

    The fully cooked peppers reheat well too. Simply store in the fridge in a covered container for up to 4 days.

    Can I make keto stuffed peppers in a slow cooker or Instant Pot?

    I can’t see why not! The preparation of the peppers will be the same, up to the point of baking. They will take about 4 to 5 hours in a slow cooker, and 10 to 15 minutes in an Instant Pot.

    A close up shot of keto stuffed peppers on a white plate with a fork.

    More keto ground beef recipes

    Ground beef is a staple in our house and I have so many wonderful keto ground beef recipes. Here are a few of my favorites:

    • Keto Korean Beef
    • Mexican Cauliflower Rice
    • French Onion Meatloaf
    • Easy Taco Pie
    • Keto Tamale Pie
    • Cheddar Jalapeno Meatballs
    Titled image of keto lasagna stuffed peppers in a white ceramic baking dish.

    Keto Stuffed Peppers Recipe

    These keto stuffed peppers are filled with hearty ground beef, ricotta, spinach, and cheese. It's a fabulous way to enjoy lasagna without all the carbs!
    5 from 15 votes
    Print Pin Rate
    Course: dinner
    Cuisine: American
    Keyword: keto stuffed peppers, lasagna stuffed peppers
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 8 servings
    Calories: 311kcal

    Ingredients

    • 1 lb ground beef or ground pork
    • 1 ¼ teaspoon salt divided
    • 2 cloves garlic minced
    • ½ teaspoon red pepper flakes
    • 4 ounces frozen spinach thawed and drained
    • 1 cup whole milk ricotta cheese
    • ½ cup grated parmesan cheese
    • 4 large bell peppers
    • 2 tablespoon tomato paste
    • ⅓ cup water
    • ¼ teaspoon garlic powder
    • 1 cup shredded mozzarella cheese
    • ¼ cup chopped fresh basil
    US Customary – Metric

    Instructions

    • Preheat the oven to 400F.
    • Heat a large skillet over medium heat. Add the beef and sprinkle with ¾ teaspoon of the salt and the pepper. Cook until no longer pink, about 10 minutes, breaking up any clumps with the back of a wooden spoon. Add the garlic and red pepper flakes and cook another minute.
    • Squeeze the spinach to remove the excess moisture. In a large bowl, combine the ricotta, spinach, and parmesan. Add the cooked beef and stir to combine.
    • Cut each bell pepper in half and remove the seeds and ribs. Set the pepper halves in a 9×13 glass or ceramic baking dish. Spoon the beef/ricotta mixture into each half, mounding the tops.
    • In a medium bowl, whisk together the tomato paste, water, garlic, and remaining half teaspoon of salt. Spoon over the tops of the peppers and sprinkle with the mozzarella.
    • Bake 30 minutes, then turn the oven to broil and and broil the pepper 6 inches from the heat for 1 to 3 minutes, until lightly browned. Remove from the oven and sprinkle with chopped basil.

    Video

    Nutrition Facts
    Keto Stuffed Peppers Recipe
    Amount Per Serving (1 pepper half)
    Calories 311 Calories from Fat 168
    % Daily Value*
    Fat 18.7g29%
    Carbohydrates 7.3g2%
    Fiber 1.8g7%
    Protein 22.7g45%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Nancy Roth says

      January 31, 2023 at 4:45 pm

      5 stars
      This is a recipe that my non-keto hubby actually asks me to make! I make enough meat mixture for 2 nights and refrigerate half so I can make it “fresh” in the peppers the second night. I actually air fry mine in my Ninja Foodi 6 in 1. Put the filled peppers with tomato mixture in at 350 for 10 minutes, then add the mozzarella cheese on top and cook for another 5 minutes. Perfect! I will have to try it with cottage cheese because I usually have it on hand but not ricotta. Plus I made and canned my own sugar free pasta sauce and I never thought to use it instead of the tomato paste mixture. Have to try that the next time.

      Reply
    2. Dave Thomas says

      October 01, 2022 at 5:57 pm

      5 stars
      Amazing recipe! We loved this and will definitely make it again!

      Reply
    3. Jody Spivey says

      August 20, 2022 at 8:41 pm

      Delicious..the only change I made was adding Italian seasoning to the meat and a small sprinkle on top before putting it in the oven. This will now be a regular in my recipe box. Thank you for such a yummy and easy meal.

      Reply
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