Keto Stuffed Peppers Recipe
These Keto Stuffed Peppers are filled with a hearty mix ground beef, ricotta, spinach, and cheese, then baked until tender. All the flavor of lasagna with a fraction of the carbs!
Servings 8 servings
Calories 375kcal
Ingredients
- 1 1/2 lb ground beef
- 3/4 tsp salt divided
- 1/2 tsp black pepper
- 3 cloves garlic minced
- ½ tsp red pepper flakes
- 4 ounces frozen spinach thawed and drained
- 1 cup ricotta cheese
- 1/3 cup grated parmesan cheese
- 4 large bell peppers
- 1 cup roasted tomato sauce (or marina sauce)
- 1 cup shredded mozzarella cheese
- Basil or parsley for garnish
Instructions
- Preheat the oven to 400ºF.
- In a large skillet over medium heat, sauté the beef and sprinkle with salt and 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 mix well.
- Cut each bell pepper in half and remove the seeds and ribs. Set the pepper halves in a 9x13 glass or ceramic baking dish. Spoon the beef/ricotta mixture into each half, mounding the tops.
- Spoon about 2 tablespoons of tomato sauce over the tops of the peppers. Sprinkle with the mozzarella.
- Bake 30 minutes, until the cheese is melted and the peppers have softened. Turn the oven to broil and broil the peppers 6 inches from the heat, until the cheese is lightly browned, 1 to 3 minutes.
- Sprinkle the tops of the peppers with chopped basil or parsley before serving.
Video
Notes
Storage Information: Store the leftovers in a covered container in the fridge for up to 5 days.
Nutrition
Serving: 1pepper half | Calories: 375kcal | Carbohydrates: 7.3g | Protein: 33g | Fat: 20.3g | Saturated Fat: 10g | Fiber: 1.9g