All the flavors of lasagna minus the noodles! These healthy lasagna stuffed peppers are packed with protein and cheesy goodness.

stuffed bell peppers with melted cheese and marinara sauce.

Low Carb Lasagna Option:

I'm a big fan of lasagna, but it's a tad heavy with all the noodles and cheese! This is my lightened up version. I like to sneak in some veggies too (carrots and spinach!).

Lasagna stuffed peppers are still cheesy with cozy vibes, but light enough for a healthy weekday dinner.

Colored bell peppers taste subtly sweet and create a perfect vehicle for ground beef, marinara, and ricotta cheese.

Key Ingredients:

Bell peppers - Look for large, firm peppers that stand up and won't fall over. The larger the peppers, the more filling will fit!
Veggies - Carrots and baby spinach add a boost of nutrients and fiber. Dice the carrots into little pieces so they cook quickly.
Lean ground beef - I prefer lean ground beef so I don't have to drain any fat. Ground chuck works great too!
Marinara sauce - Store-bought marinara keeps things simple! I used Rao's homemade marinara sauce.
Ricotta cheese - For that classic lasagna flavor.
Cottage cheese - I swapped part of the ricotta with cottage cheese for extra protein!
Shredded Mozzarella - For that melty, cheesy goodness!

How to Make Lasagna Stuffed Peppers:

Before I start, I preheat my oven and gather all my ingredients. The hardest part is dicing all the veggies and it only takes a few minutes.

Cook the peppers:

I like to cook the peppers before filling them so they're tender and easy to slice.

Remove the tops: Cut the tops off of the peppers. Remove the stem and bag the extra pieces up. Don't waste them! They make a good snack with ranch.
Coat with olive oil: I use my hands to rub a little bit of olive oil on the outside and inside of the peppers. Sprinkle with kosher salt.
Bake: Place the peppers on an aluminum foil lined sheet pan and bake for 15 minutes.

empty bell peppers with no tops or seeds on a sheet pan.

Make the meat sauce:

Sauté the veggies: Cook the carrots, onion, garlic, and spinach! The extra veggies taste great AND add nutrients like vitamin A and beta-carotene.

cooked carrots, onions, and garlic in a skillet.

cooked onions, garlic, and carrots in a skillet with baby spinach on top.

Cook the ground beef: Throw the beef right into the skillet with the veggies. Break it up and sauté until fully cooked.
Add the marinara sauce: High-quality store-bought marinara keeps this recipe simple but still super tasty!

raw ground beef in a skillet with sauteed veggies.

cooked ground beef in a skillet with spinach and carrots.

Assemble & Bake:

Assemble the peppers: No need for to make it complicated! Just fill the peppers ¾ of the way with meat sauce, then alternate between mozzarella cheese and ricotta.

bell peppers with meat sauce inside and cheese on top.

Bake: Place the peppers into the oven and bake for 25 minutes. I like to broil the tops at the end for a golden brown top.
Serve: Serve with a scoop of extra meat sauce on top!

Recipe Tips:

Look for bell peppers that stand up! Bell pepper's size and shape vary greatly. Look for big, sturdy ones that won't fall over.
Remove the excess liquid. While the peppers cook, liquid pools at the bottom of each pepper. Dump it out or soak it up with a paper towel. You can leave it there, but it makes the filling runnier.
Line the small sheet pan with aluminum foil. Mine covered the entire pan which makes cleanup a breeze! I just folded it up at the end and tossed it in the trash. No need to wash the sheet pan.
You don't have to add the extra veggies. Just omit the carrots and spinach if desired.
Don't broil the peppers and walk away! It only takes a minute or less. You don't want them to burn!

lasagna bell peppers with meat sauce on top.

Storage:

Store leftover lasagna stuffed bell peppers in an airtight container in the refrigerator for up to 3 days.
Reheat in a heatproof bowl, turning it over halfway through, until hot throughout.

Can I use ground turkey?

Absolutely! You can swap the ground beef with ground turkey. I recommend 85% lean ground turkey to avoid it tasting dry! Just swap it in for the ground beef and follow the recipe as directed.

Easy Dinner Recipes:

Lasagna Stuffed Peppers

Carolyn

All the flavors of lasagna minus the noodles! These healthy lasagna stuffed peppers are packed with protein and cheesy goodness.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine American

Servings servings

Calories 325 kcal

Equipment

quarter sheet pan

Ingredients

1 tablespoon olive oil
6 large bell peppers red, orange, and yellow, see note
¾ cup small diced carrots (3 small carrots)
¾ cup small diced onion (½ sweet onion)
2 garlic cloves, minced
2 cups loosely packed baby spinach
1 pound lean ground beef
2 cups marinara sauce
⅔ cup ricotta cheese
½ cup cottage cheese
1 large egg
¼ teaspoon Italian seasoning
1 cup shredded mozzarella
shredded parmesan
kosher salt

Instructions

Preheat oven to 400 degrees Fahrenheit. Line a quarter sheet pan with aluminum foil. Set aside.
Cut the tops off of the bell peppers. Remove the stem and place them in a zip-top bag. Refrigerate for another use.
Use clean hands to carefully remove the seeds and ribs from the bell peppers. Coat each pepper with a little bit of olive oil and sprinkle with kosher salt.
Arrange the bell peppers on the sheet pan. Cook for 15 minutes. Drain any liquid from the bottom of the peppers.
Meanwhile, make the meat sauce. In a large nonstick skillet over medium-high heat, add the olive oil. Sauté the diced carrot for 3 minutes or so, then add the onion and garlic. Sauté for another minute. Add the spinach and stir, cook until wilted.
Add the ground beef to the skillet and cook until browned and fully cooked. Stir in the marinara sauce. Reduce the heat to low.
In a medium bowl, combine the ricotta cheese, cottage cheese, egg, and Italian seasoning. Whisk to combine.
Fill each bell pepper ¾ of the way full with meat sauce. Top each with a generous sprinkle of mozzarella cheese. Evenly divide the ricotta mixture between the bell peppers.
Top each bell pepper with more mozzarella and a sprinkle of parmesan.
Bake for 25 minutes. Once the time is up, change the oven setting to broil and watch the peppers. Once the tops turn golden brown, remove them from the oven. This shouldn't take long!
Serve the peppers with a spoonful of meat sauce and a sprinkle of kosher salt.

Notes

Note: Look for peppers that are sturdy, large, and stand up on their own. Small peppers are harder to fill and wobbly peppers will fall over in the oven.

Nutrition

Calories: 325kcalCarbohydrates: 18gProtein: 29gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 106mgSodium: 667mgPotassium: 968mgFiber: 5gSugar: 10gVitamin A: 8005IUVitamin C: 164mgCalcium: 219mgIron: 4mg

Keyword lasagna stuffed peppers

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