Keto Lasagna-Style Stuffed Peppers
This delicious recipe is a beautiful twist to your regular Keto Italian stuffed peppers. They combine wonderful flavors of lasagna and juicy peppers for a fantastic lunch or dinner you can enjoy with your loved ones. This recipe is also an excellent way to add some authentic Italian flavors to your Keto recipes. Although it takes some extra time to prepare, this flavorsome dish is well worth it! We prepared homemade Keto marinara sauce for this recipe, but you can use your favorite store-bought brand to save some time. You can also add some extra cheese on top and garnish everything with freshly chopped parsley. Enjoy!
How to Make It
Step 1
Peel and mince the garlic. Heat one tablespoon of olive oil in a large pan over medium-high heat. Add the garlic and cook for 2 minutes.
Step 2
Add the ground beef and reduce the heat to medium. Stir well, breaking apart the meat with a wooden spoon. Cook for 10-12 minutes.
Step 3
Finely chop the parsley and basil. Add the tomatoes, basil, sweetener (optional), salt, black pepper, dried thyme, tomato paste, and parsley to the pan. Mix well to combine.
Step 4
Continue to cook for another 8-10 minutes. Taste and optionally add more salt or black pepper. Stir well and remove from the heat.
Step 5
Wash and pat dry the peppers. Chop off the tops and scoop out the seeds. Slice a thin layer off the bottoms so that the peppers stand upright, being careful not to create any holes in the pepper.
Step 6
Preheat the oven to 190°C (375°F). Shred the mozzarella cheese. Stuff the peppers with approximately 1/3 cup of the meat mixture and top with ricotta and shredded mozzarella. Tent the aluminum foil over the baking dish, ensuring the foil is not touching the cheese. Bake for 30-35 minutes.
Step 7
Shred the parmesan cheese. After about 30-35 minutes, remove the peppers from the oven and top with parmesan. Bake, uncovered, for another 8-10 minutes.
Step 8
Serve the peppers immediately or store them for later. Optionally, garnish with freshly chopped parsley. These stuffed peppers pair perfectly with mashed cauliflower or zucchini noodles.
Ingredients
- Extra virgin olive oil
1 tbsp
- Ground beef
500 g
- Garlic
2 clove
- Tomato, canned
400 g
- Basil
1 tbsp
- Granulated Allulose
2 tsp
- Salt
0.5 tsp
- Black pepper
0.25 tsp
- Thyme, dried
0.5 tsp
- Tomato paste
2 tbsp
- Parsley
2 tbsp, chopped
- green bell pepper
2 medium – 2 1/2″ diameter x 2 3/4″
- Red pepper
2 medium – 2 1/2″ diameter x 2 3/4″
- Yellow pepper
2 medium – 2 1/2″ diameter x 2 3/4″
- Mozzarella cheese, whole milk
1 cup, shredded
- Ricotta cheese
0.5 cup
- Parmesan cheese, fresh (hard)
0.5 cup, shredded