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Low-Carb Stuffed Lasagna Bell Pepper Boats — All the Flavors of Lasagna Packed into a Pepper!

Low-Carb Stuffed Lasagna Bell Pepper Boats

yield: 8 SERVINGS

prep time: 30 MINUTES

cook time: 45 MINUTES

total time: 1 HOUR 15 MINUTES

Ingredients

  • 4 bell peppers, of various colors
  • 1/2 cup yellow onion, finely chopped
  • 3-4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 pound ground beef (I use 85/15)
  • 1/2 pound ground Italian sausage (with no added sugar)
  • 15 oz can crushed tomatoes in puree
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt (plus a pinch or two)
  • 1/2 teaspoon black pepper
  • 1 egg
  • 1 cup whole milk ricotta cheese
  • 1/2 cup fresh basil, finely chopped (more for garnish if desired)
  • 1 cup Parmesan cheese, grated
  • 1 cup mozzarella cheese, grated

Directions

1

Cover a large, lipped cookie pan with a sheet of aluminum foil. Set aside.

2

Slice bell peppers in half lengthwise. Carefully remove ribs and seeds. Place the peppers cut side up in a large pot. Fill the pot with water so that the peppers are fully submerged. Cover and place over high heat until water begins to boil. Reduce heat to medium-low and allow peppers to hard simmer for five minutes, then drain. Be sure no excess water remains in each pepper. Lightly salt the inside of peppers and set aside on prepared pan to cool.

3

Heat olive oil in a large pot over medium-high heat. Add onion and garlic, cook for 5 minutes or until soft.

4

Add the ground beef, Italian sausage, Italian seasoning, salt, and pepper. Brown the beef until fully cooked.

5

To the beef/sausage mixture, add the crushed tomatoes. Partially cover (to help with splatters), lower heat, and allow to simmer for 15 minutes. Then remove from heat.

6

Preheat the oven to 375-degrees.

7

In a medium bowl, add ricotta, parmesan, egg, and basil. Mix together until fully combined.

8

Assemble each pepper as follows: 1) Add a spoonful of meat sauce to the bottom of the pepper. 2) Top with a scoop of the ricotta cheese mixture. Spread it enough that it fully covers the first layer of sauce. 3) Add another spoonful of sauce. Pile it on, it's totally okay if it's higher than the side of the pepper. 4) Top the pepper with a helping of mozzarella cheese.

9

Bake in preheated oven for 20 - 25 minutes or until mozzarella cheese is beginning to brown on top.

10

Allow to cool for 10 minutes before serving.

Nutritional Information

Yield: 8 servings, Serving Size: 1 pepper boat
Amount Per Serving: Calories: 341, Total Carbohydrates: 10g, Fiber: 2g, Net Carbohydrates: 8g, Total Fat: 23g, Protein: 22g

Brought to you by Hip2Keto.
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low-carb stuffed lasagna bell pepper boats plated

Keto lasagna pepper boats that are so satisfying, you’ll never miss the noodles!

Three different kinds of cheese mingled with a hearty meat sauce make these stuffed low-carb keto lasagna bell pepper boats a heavenly combination. And the sweetness of the pepper balances the depth of the flavors within. Parboiling the peppers beforehand really helps to soften the pepper, making it easy to cut into and expose all those luscious layers.

low-carb stuffed lasagna bell pepper boats – eight pepper boats on a pan fresh from the oven

Dress up dinner time with these pretty keto stuffed peppers.

Vibrant, multi-colored stuffed peppers are quite lovely, which makes these low-carb lasagna pepper boats a great option if you’re entertaining. It’s very easy to double the recipe. For my family of five, I double up because we love the leftovers. My husband eats these peppers cold, straight out of the fridge!


Print

Low-Carb Stuffed Lasagna Bell Pepper Boats

yield: 8 SERVINGS

prep time: 30 MINUTES

cook time: 45 MINUTES

total time: 1 HOUR 15 MINUTES

All the flavors of lasagna packed into a pepper!

Ingredients

  • 4 bell peppers, of various colors
  • 1/2 cup yellow onion, finely chopped
  • 3-4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 pound ground beef (I use 85/15)
  • 1/2 pound ground Italian sausage (with no added sugar)
  • 15 oz can crushed tomatoes in puree
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt (plus a pinch or two)
  • 1/2 teaspoon black pepper
  • 1 egg
  • 1 cup whole milk ricotta cheese
  • 1/2 cup fresh basil, finely chopped (more for garnish if desired)
  • 1 cup Parmesan cheese, grated
  • 1 cup mozzarella cheese, grated

Directions

1

Cover a large, lipped cookie pan with a sheet of aluminum foil. Set aside.

2

Slice bell peppers in half lengthwise. Carefully remove ribs and seeds. Place the peppers cut side up in a large pot. Fill the pot with water so that the peppers are fully submerged. Cover and place over high heat until water begins to boil. Reduce heat to medium-low and allow peppers to hard simmer for five minutes, then drain. Be sure no excess water remains in each pepper. Lightly salt the inside of peppers and set aside on prepared pan to cool.

3

Heat olive oil in a large pot over medium-high heat. Add onion and garlic, cook for 5 minutes or until soft.

4

Add the ground beef, Italian sausage, Italian seasoning, salt, and pepper. Brown the beef until fully cooked.

5

To the beef/sausage mixture, add the crushed tomatoes. Partially cover (to help with splatters), lower heat, and allow to simmer for 15 minutes. Then remove from heat.

6

Preheat the oven to 375-degrees.

7

In a medium bowl, add ricotta, parmesan, egg, and basil. Mix together until fully combined.

8

Assemble each pepper as follows: 1) Add a spoonful of meat sauce to the bottom of the pepper. 2) Top with a scoop of the ricotta cheese mixture. Spread it enough that it fully covers the first layer of sauce. 3) Add another spoonful of sauce. Pile it on, it's totally okay if it's higher than the side of the pepper. 4) Top the pepper with a helping of mozzarella cheese.

9

Bake in preheated oven for 20 - 25 minutes or until mozzarella cheese is beginning to brown on top.

10

Allow to cool for 10 minutes before serving.

Nutritional Information

Yield: 8 servings, Serving Size: 1 pepper boat
Amount Per Serving: Calories: 341, Total Carbohydrates: 10g, Fiber: 2g, Net Carbohydrates: 8g, Total Fat: 23g, Protein: 22g

Brought to you by Hip2Keto.

Hips Tips:

1) To stabilize a wobbly, sideways sitting pepper: Before cooking, cut a small flat piece off the bottom portion of the pepper so it sits nice and even. Be careful not to cut all the way through the pepper or you risk your filling oozing out of the bottom (and that would be a bummer).

2) For easy stem removal, try a pepper corer!

low-carb stuffed lasagna bell pepper boats on a plate with garnish

If you’re in the mood for an Italian inspired meal—This is IT!

Try these keto lasagna pepper boats with a side of pesto zoodles or a leafy green salad. Spice it up a bit with a sprinkle of crushed red pepper!


Marley (marley@hip2keto.com) is a keto foodie that loves crafting and cooking unique recipes for Hip2Keto.com.

Up Next: Make this keto lasagna, another Italian favorite!

 

Join The Discussion

Comments 14

  1. Jessica Post

    Can these be frozen after being made?

    • Marley (Sister Sidekick)

      Hi Jessica. Honestly, I’ve never frozen the peppers because, in my house, we gobble them up! I think they would likely freeze just fine. If you do end up freezing them, I’d love to know how it goes! Thanks so much!!

  2. joanna

    I made these. They where so good, my husand and son loved them as well.

    • Marley (Sister Sidekick)

      Woohoo! I’m so glad you liked them!! Thanks for the great feedback.

  3. Karen

    I made these tonight. They were awesome!!!! Very filling. Keeper!!!!!

    • Marley (Sister Sidekick)

      Yippie! Thanks for letting us know. ❤️

  4. Mariposa

    WOW!! I am self-admitted foodie snob and these were FANTASTIC- no modifications needed! They are easy to make for any level cook and delicious. I was worried that the bell pepper flavor would be overwhelming, but it is not. Definitely keeping this receipt in my repertoire and recommending these stuffed peppers over and over again. Thank you!

    • Marley (Sister Sidekick)

      Well, WOW back at ya for such a kind & stellar review! It’s always nice to hear positive feedback and to know that I helped make someone’s dinner a successful and happy occasion. ❤️ Thank YOU, Mariposa!

  5. April

    I made these last night and they were so good. Even my picky kids liked them.

    • Marley (Sister Sidekick)

      YAY!! It’s always a score when the kiddos will eat them too. Thanks so much for sharing, April!

  6. Jaina

    Made these for dinner tonight and they were a big hit!! Thanks so much for sharing!!

    • Collin (Mrs. Hip)

      Woohoo! SO glad to hear that, Jaina! Thanks a bunch for letting us know how they turned out!

  7. Susan

    Just made this lasagna for dinner tonight. It was a huge hit with me and my husband! And we have leftovers for tomorrow!!

    • Marley (Sister Sidekick)

      Yep, I must agree… those stuffed lasagna peppers really are delish! Thanks Susan! 🥰

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