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These low carb keto stuffed peppers are the perfect way to satisfy lasagna cravings without any pasta whatsoever! With classic flavor from gooey cheese and rich, meaty sauce, these have all the easy prep of spaghetti squash lasagna boats, but in a single-serving pepper. I’ll show you how to make keto stuffed bell peppers with super simple ingredients and just minutes of hands-on time.
There are so many ways to enjoy lasagna on keto (like classic keto lasagna, no noodle lasagna, cauliflower lasagna, and eggplant lasagna)! Lasagna stuffed peppers are just one more classic way to use this veggie to make Italian night so quick and easy.
Are Stuffed Peppers Keto?
While some stuffed peppers may be keto friendly, it depends on what the stuffing contains. Some recipes call for rice or other grains that would increase the carb count, so always check ingredients to be certain. Luckily, it’s easy to make stuffed bell peppers keto with the right fillings!
Why You’ll Love This Low Carb Keto Peppers Recipe
- Classic Italian flavors
- Meaty sauce with melty cheese and tender peppers
- Basic ingredients
- 10 minutes prep
- 8g net carbs per serving
- Easy Italian keto dinner, no noodles required!
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto stuffed peppers, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Olive Oil – I use extra virgin olive oil for classic Italian flavor in these stuffed keto peppers, but you can substitute any neutral cooking oil.
- Garlic – It tastes best freshly minced (especially with the 4 cloves garlic needed here!), but you can use jarred minced garlic to save time.
- Ground Beef – It’s the classic meat choice for this keto stuffed peppers recipe, but you could easily substitute ground chicken, ground turkey, or even ground Italian sausage with casings removed.
- Bell Peppers – Use your favorite color! Just make sure they’re full size peppers and not mini sized.
- Marinara Sauce – Find a keto friendly marinara tomato sauce at the store, or make your own sugar free marinara sauce in minutes.
- Italian Seasoning – Use a store-bought mix or make Italian seasoning mix fresh!
- Cheese – A combination of ricotta cheese and mozzarella cheese — the classic choices for any lasagna. Although not as traditional, you could easily substitute other keto cheese options such as cheddar cheese or parmesan cheese.
- Sea Salt & Black Pepper
How To Make Lasagna Stuffed Peppers
This section shows how to make keto stuffed peppers, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make meat sauce. Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, followed immediately by ground beef. Cook beef, breaking apart with a spoon, until browned. Add marinara, Italian seasoning, and salt and pepper to taste. Simmer.
- Prep peppers. Remove tops of the bell peppers with a sharp paring knife and scoop out seeds and ribs. Place in a rectangular baking dish.
TIP: Got wobbly peppers?
If peppers fall when you stand them upright, slice a tiny portion off the bottom to make a flat space to stand on. Be careful not to cut a hole in the bottom.
- Assemble. Stuff peppers with 1/4 cup meat mixture, 2 tablespoons ricotta, and 2 tablespoons mozzarella. Repeat until peppers are filled, finishing with mozzarella as the top layer.
- Tent. Tent foil over the baking dish, making sure it does not touch the cheese on the keto stuffed peppers.
- Bake. Bake the stuffed pepper recipe for 30 minutes. Remove the foil and continue baking until the peppers are tender and cheese is browned. If desired, place under the broiler for a couple of minutes to brown the cheese more. You can garnish with fresh parsley, basil leaves, or both.
- Store: Cover keto lasagna stuffed peppers and store 3-4 days.
- Meal prep: Cook meat sauce ahead of time and store until ready to assemble. Alternatively, make the full stuffed peppers low carb recipe and store until ready to reheat and eat.
- Reheat: Warm in the microwave at low power, or in the oven at 350 degrees F, until heated through.
- Freeze: Wrap the baked low carb stuffed bell peppers individually to freeze, or wrap the full casserole container and store in the freezer for 2-3 months. Reheat in a 350 degree F oven, until hot. It’s best to freeze after baking rather than before; I don’t recommend freezing raw peppers.
What To Serve With Keto Stuffed Bell Peppers
Lasagna stuffed peppers are one of those healthy Italian recipes that pairs with almost anything. Try these ideas!
- Salad – Any keto salad recipes can work with this dish, but I love serving it with chopped Mediterranean salad, Italian marinated artichoke salad, zucchini noodle salad, or spinach bacon salad.
- Keto breads – Try it with keto garlic bread, keto dinner rolls, or keto cheese bread.
- Easy veggies – Make this meal with cauliflower rice, roasted zucchini, or air fryer broccoli.
- Low carb Italian desserts – Serve your keto stuffed pepper with a berry ricotta dessert, keto tiramisu, or homemade mascarpone cheese with strawberries for an impressive finish.
More Low Carb Stuffed Peppers Recipes
Stuffed peppers are so quick and easy to make! Try these satisfying stuffed pepper ideas next.
Low Carb Keto Stuffed Peppers (Lasagna Style)
Low carb keto stuffed peppers need just 7 ingredients! With layers of meat sauce and cheese, lasagna stuffed peppers are pure comfort food.
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Servings: 6 (adjust to scale recipe)
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Tap on the times in the instructions below to start a kitchen timer while you cook.
To prepare the meat sauce, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant.
Add the ground beef and stir right away so the garlic doesn’t burn. Cook for about 10 minutes, breaking apart the meat with a spoon or spatula, until browned.
Stir in marinara sauce and Italian seasoning. Add sea salt and black pepper to taste. Reduce heat to a gentle simmer. Simmer for 5-8 minutes.
Meanwhile, preheat the oven to 375 degrees F (191 degrees C).
To prepare the peppers, chop off the tops and scoop out the seeds and ribs inside. Slice a tiny layer off the bottoms (without making a hole if possible) so that the peppers are stable standing upright. Place into a medium to large baking dish (this one I use is the perfect size).
To assemble, stuff the peppers with 1/4 cup of meat sauce, 2 tablespoons of ricotta cheese, and 2 tablespoons shredded mozzarella cheese. Repeat with the same amounts again, until the peppers are filled to the top, with mozzarella being the top layer.
Tent aluminum foil over the baking dish, making sure the foil is not touching the cheese. Bake stuffed peppers for 30 minutes.
Remove the foil and bake 10 more minutes, until cheese is melted and browned. (If you want extra browning, you can place under the broiler for 1-2 minutes at the end.)
Serving size: 1 stuffed bell pepper
Nutrition facts are based on whole milk ricotta and 85/15 ground beef.
Amount per serving. Serving size in recipe notes above.
Total Carbs 10g
Net Carbs 8g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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