Are you looking for healthier recipes that your family will love? Look no further, these Lasagna Stuffed Peppers are a dream to make and eat! You take the flavor components of a traditional lasagna and pack them into halved bell peppers to create a new family favorite!
This is such an easy recipe to make and even picky eaters will enjoy it. Who doesn’t love sauteed meat mixed with ricotta and Parmesan cheese? It even sneaks in some spinach but they will never notice because they will be too busy scarfing it down.
While green bell peppers may be the most common variety, I like to use the milder red, orange, and yellow for bright pops of color. Which are your favorites?
Today’s recipe is from The Everyday Ketogenic Kitchen cookbook by Carolyn Ketchum. Carolyn is the remarkably talented voice and personality behind the massively popular food blog, All Day I Dream About Food. Packed with over 150 delectable recipes and stunning photographs that Carolyn took herself. Such a multi-talented woman!
Carolyn’s recipes are low carb and gluten-free, making them great options for many people in today’s world. Even if you don’t follow the ketogenic diet, these are recipes that will tantalize you and the book is a welcome reference when you are cooking for those on low carb and gluten-free diets. No need to panic, just pull out this book and enjoy making something delicious and new!
The recipes are so delicious that you could serve them to everyone and they would never know that they were eating a low carb meal. The Artist and I inhaled our stuffed peppers, fully satisfied and delighted at the combination of flavors. It definitely tastes like lasagna and the still slightly firm peppers were a lovely bonus. The slightly crunchy texture was a welcome contrast to the creamy cheese and meat filling.
Other recipes I can’t wait to try from The Everyday Ketogenic Kitchen are Easy Taco Pie, New Mexico-Style Smothered Pork Chops, Sheet Pan Chicken and Veggies, Easy Caprese Chicken, Cilantro-Line Cauliflower Rice, Maple Bacon Pancake Muffins, and Duck Fat Chocolate Chip Cookies. How delicious do all of these sound and just think, they are all healthy for us!
Have fun making this new take on the traditional lasagna, one that is naturally gluten-free and totally delicious! I hope you and your family will love these Lasagna Stuffed Peppers just like we did! And pick up a copy of Carolyn’s cookbook, The Everyday Ketogenic Kitchen to get all of her amazing recipes!
This dish is naturally gluten-free!!
- 1 lb ground beef or ground pork (not sausage)
- 1-1/4 tsp salt, divided
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 4 oz frozen spinach, thawed and drained
- 1 cup whole-milk ricotta cheese
- 1/2 oz Parmesan cheese, grated (about 1/2 cup)
- 4 large bell peppers, any color
- 2 tbsp tomato paste
- 1/3 cup water
- 1/4 tsp garlic powder
- 1 cup shredded mozzarella cheese (about 4 oz)
- 1/4 cup chopped fresh basil, for garnish
- Preheat the oven to 400°F.
- Heat a large skillet over medium heat. Add the ground beef and sprinkle with 3/4 tsp of the salt and the pepper. Cook until no longer pink, about 10 minutes, breaking up clumps with a wooden spoon. Add the garlic and red pepper flakes and cook for 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 lengthwise and remove the seeds and ribs, keeping the stem end as intact as possible. Set the pepper halves into a 9 by 13-inch baking dish. Spoon the beef and ricotta mixture into each pepper half, mounding it on top.
- In a medium bowl, whisk the tomato paste with the water until smooth. Whisk in the garlic powder and remaining 1/2 tsp of salt. Spoon the tomato sauce over the peppers. Sprinkle with the mozzarella.
- Bake for 30 minutes, then turn the oven to broil and broil the peppers 6 inches from the heat for 1 to 3 minutes, until lightly browned. Remove from the oven and sprinkle with the chopped basil. Serve while hot.
- Store leftovers in the refrigerator for up to 4 days.
- Yield: 8 servings (1/2 pepper each)
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Disclosure: I received a copy of the cookbook for review purposes. I was not asked to write a review or compensated to do so. As always, these opinions are my own.
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