Description
A delicious low-carb twist on traditional lasagna, using bell peppers as a hearty and healthy vehicle for flavorful ingredients.
Ingredients
Scale
- 1 lb extra-lean ground beef
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 jar pasta sauce
- 1/2 tsp each salt & pepper
- 2 cups spinach, chopped
- 3 bell peppers any colour
- 3/4 cup ricotta cheese
- 1 1/2 cups mozzarella cheese, grated
- Fresh parsley or basil, for garnish (optional)
Instructions
- Preheat oven to 400 F. Slice peppers in half and scoop out seeds/white piths. Drizzle peppers with a bit of olive oil and season with salt & pepper. Bake for 10 minutes, then remove from oven.
- Meanwhile, heat a large skillet over medium-high heat. Add ground beef, breaking it up with a spoon.
- Once beef is browned, add onion and garlic, sautéing for another 5 minutes. Stir in pasta sauce and salt & pepper, bringing to a boil. Stir in spinach, then remove from heat.
- Add beef mixture to each pepper, filling up about halfway. Spread with a layer of ricotta cheese (about 2 tbsp), then finish with more beef mixture. Top with mozzarella cheese.
- Bake peppers for another 12-15 minutes until cheese is melted. Remove from oven, garnish with fresh herbs if desired, then serve and enjoy!
Notes
- Feel free to use any color bell peppers for a vibrant dish.
- For a vegetarian option, substitute ground beef with a plant-based meat alternative.
- Make sure to adjust seasoning according to your preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg