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Get It NowMy Keto Stuffed Peppers Taste Just Like Lasagna Without the Noodles
I came up with these keto stuffed peppers on a night when I was craving lasagna but had zero interest in layering noodles, or dealing with all the cleanup after. I’d already been making low carb stuffed peppers for years, so I figured… why not stuff them with all the best parts of lasagna instead? Cheesy, saucy, meaty perfection packed into a tender roasted pepper. It was an instant hit. Here’s why you’ll love them too:
- All the lasagna flavor – These are loaded with rich marinara, seasoned beef, creamy ricotta, and plenty of melty cheese. I don’t miss the pasta, but if you do, try my keto lasagna instead.
- Quick & easy – These come together with less than 10 ingredients you probably already have on hand, and just 10 minutes of hands-on time. I usually prep the filling while the oven heats up to save even more time.
- Perfect for portion control – Since each one is already individually stuffed, it’s easy to serve, store, or freeze. No slicing required.
Once you try them, you’ll see why they’re a regular in my rotation of healthy dinner recipes. Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my keto stuffed peppers recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Bell Peppers – Any color you like is fair game. I usually mix it up for variety, just make sure they’re full-sized and not the mini ones!
- Ground Beef – This is my go-to for that traditional lasagna flavor, but feel free to swap in ground turkey, chicken, or even Italian sausage with the casings removed. All of them work great.
- Olive Oil – I like using extra virgin olive oil for that classic Italian flavor, but honestly, any neutral cooking oil works just fine if that’s what you have.
- Garlic – Freshly minced gives the best flavor (especially with all four cloves!), but I’ve definitely used the jarred kind when I’m in a rush. You can also toss in some diced onions and sauté them together if you’re into that.
- Marinara Sauce – I grab a store-bought keto-friendly one when I need to save time, but making your own sugar-free marinara is super quick and gives you full control over the ingredients.
- Italian Seasoning – A jar from the store works, but if you’ve got the dried herbs, mixing up your own Italian seasoning blend only takes a minute and smells amazing.
- Cheese – Ricotta and mozzarella are the classics here, but you can totally use whatever keto cheeses you love. Cheddar cheese or parmesan cheese would be delicious in keto stuffed peppers, too.
- Sea Salt & Black Pepper
How To Make Keto Stuffed Peppers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the meat sauce. Heat the oil in a skillet over medium-high, cook the garlic for a minute, then add the ground beef and brown it. Stir in the marinara, Italian seasoning, salt, and pepper, and let it simmer.
- Prep the peppers. Slice the tops off the bell peppers and scoop out the seeds and ribs. I use a small paring knife for this part. Set them upright in a baking dish so they’re ready to fill.
- Assemble. Stuff each pepper with about 1/4 cup of the meat sauce, then layer in a couple tablespoons each of ricotta and mozzarella. Keep going until they’re full, with mozzarella on top.
- Tent with foil. Cover the baking dish with foil, but keep it lifted so it doesn’t stick to the cheesy tops.
- Bake keto stuffed peppers. Pop the dish in the oven and bake for 30 minutes. Take the foil off and bake a little longer until the peppers are tender and the cheese is golden.
My Recipe Tips
- Got wobbly peppers? Just slice a thin layer off the bottom to help them stand up straight. Be careful not to cut all the way through.
- Give the sauce a little taste once it’s simmered. This is the perfect time to adjust the salt or Italian seasoning if it needs a little something.
- Use a dish that fits your peppers snugly. If your baking dish is too big, the peppers might tip over while baking. I use this one and it holds six large peppers just right.
- Layer the cheese for melty goodness. I like to tuck some mozzarella in the middle and finish with more on top. It melts into every bite instead of just sitting on top.
- Want that golden, bubbly cheese on top? Broil your keto stuffed peppers for a minute or two at the end, then finish with a sprinkle of fresh parsley or basil.
- Once they’re out of the oven, give them a few minutes to cool. The filling sets up a bit and they’re easier (and less messy) to serve.
- Want an even easier version? My newer Italian stuffed peppers are a lot like these, but without the ricotta layer and use sausage instead of beef.
Keto Stuffed Peppers
Low carb keto stuffed peppers need just 7 ingredients! With layers of meat sauce and cheese, lasagna stuffed peppers are pure comfort food.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
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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.
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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.
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Meanwhile, preheat the oven to 375 degrees F (191 degrees C).
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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).
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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.
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Tent aluminum foil over the baking dish, making sure the foil is not touching the cheese. Bake stuffed peppers for 30 minutes.
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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.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 stuffed bell pepper
- Tips: Check out my recipe tips above to help your peppers stay upright, your filling stay juicy, and your cheese come out melty and golden.
- Variations: Don’t miss my recipe variations for fun ways to change up the flavors in your stuffed peppers.
- Serving ideas: See my serving ideas easy sides and extras to round out your meal.
- Store: Keep keto lasagna stuffed peppers covered in the fridge for 3-4 days.
- Meal prep: Make the meat sauce ahead and store it, or prep the whole dish and reheat when ready.
- Reheat: Microwave on low or bake at 350 degrees F until warm.
- Freeze: Wrap baked peppers individually or freeze the whole dish for 2-3 months. Reheat at 350 degrees F. I don’t recommend freezing raw peppers—they get mushy!
- Note on nutrition info: The nutrition facts are based on whole milk ricotta, 85/15 ground beef, and my sugar-free marinara.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Stuffed Peppers
Serving Ideas
These low carb stuffed peppers make a full meal on their own, but you can definitely round it out. I usually serve them with a simple chopped Mediterranean salad or some roasted zucchini on the side, and if I’m feeling extra, a slice of keto garlic bread.
And, If you’re in the mood for a treat, my berry ricotta dessert or keto tiramisu really takes these keto stuffed peppers over the top.
Recipe Variations
Here are a few fun filling ideas to try next time you make these low carb stuffed peppers:
- Mediterranean – Try ground lamb or turkey seasoned with oregano, cumin, and coriander. I like stuffing the peppers with sautéed spinach, feta, and diced or sun-dried tomatoes.
- Mexican – Use ground pork or chorizo with taco seasoning (about 3 tablespoons), then fill with cauliflower rice, diced tomatoes, and cheddar. Or switch it up with my turkey taco or fajita chicken stuffed peppers.
- Pizza – Go with ground beef mixed with marinara sauce or pizza sauce. I layer in pepperoni, bell peppers, the beef mixture, and mozzarella. Check out my pizza bowls for more inspo.
94 Comments
Coralee Peters
0Made these tonight and my teen son even said they were “surprisingly good”. Lol… he’s not a stuffed pepper fan generally and he had a second helping. Will definitely make these again
Wholesome Yum D
0That’s awesome, Coralee! A second helping from a teen who’s not usually into stuffed peppers is a big win, love that! So glad it was a hit. 🙂
Donald R Holmes
0The peppers were delicious!
Wholesome Yum D
0Donald, I’m so happy you liked the peppers! They really do make such a tasty and simple dish.
Yuki
0You were not kidding when you said these were just like lasagna. Sadly on Keto I can’t have the authentic lasagna but these stuffed peppers were fantastic! It tasted just like lasagna but without the pasta. This recipe is going into my regular meal rotation.
Wholesome Yum D
0Yuki, I’m so happy you loved the stuffed peppers! That lasagna flavor without the pasta is the best surprise, thrilled to hear they’re making it into your regular rotation!
skibunnydb
0I was wondering where the ‘sugar’ ingredients are in the Stuffed peppers? That seems like a lot of sugar. Thank you! Donna
Maya | Wholesome Yum
0Hi Donna, These are all natural sugars in the vegetables – mainly the bell peppers and the tomatoes in marinara sauce. There is no added sugar in this recipe. If you want less sugar in them, you can use less marinara sauce.
Tad Davis
0Great recipe!
Elizabeth
0Absolutely delicious!!! This is definitely a keeper recipe. My entire family loved these peppers. I did add diced onions and some red pepper flakes to the recipe. Thank you so much.
Gabbee
0It was delicious! I accidentally bought cottage cheese instead of ricotta cheese. It still was good. I have a bunch of meat sauce leftover so I will be remaking it again with the ricotta cheese. I mixed Italian sausage and ground beef together for mines also.
michael
0absolutley awesome!
Karen
0I have made this before, but I bought a “winter storage” box of 15lbs of peppers, and many of them are so small, that it won’t work to stuff them. I was thinking about slicing up the peppers and doing a casserole style dish. Would I need to change how long it cooks for?
Maya | Wholesome Yum
0Hi Karen, Yes, you could make a casserole. I haven’t tested this, so can’t confirm for sure how long to bake it. You might want to roast the peppers first to avoid the casserole getting watery. Also, it’s totally fine to stuff smaller peppers, you’d just need more of them for all the filling.
Kerry
0Really great dish! Did not miss the pasta at all either.
Kate
0My family loved this recipe and it provides the taste of lasagna without the carbs from noodles.
Ann Slade
0Easy and Yummy.
Tara
0Could I do this with portobello mushrooms? If so should I cover them? And how long should I cook them for?
Wholesome Yum D
0Hi Tara, My Italian stuffed sausage mushroom recipe should be a good guide for you.
Susan
0I loved this recipe, if I had my eyes closed, I would swear I was eating lasagna. Easy to make and filled me up. The only thing I would change is to add some sugar to the meat sauce. This is a definite make again.
Shawnee McGee
0Love this swap for the noodles. I used half hamburger and half Italian sausage. I also added dried basil, and garlic salt. I will definitely make this again.
Kyla
0I miss Spaghetti bolognese and this sauce is so so delicious I could eat it by itself! It fills me up with the bell pepper.
Susan
0My family loved these. And I loved how easy they were to make! Will definitely make these again.
Jude
0First time having stuffed peppers and loved them. Thank you for the recipe.
Karla Sheeley
0My husband and I both really enjoyed these and it will be a recipe we put in the rotation. I did used turkey Italian Sausage in the meat sauce and substituted cottage cheese for ricotta. I like the creamy texture of cottage cheese better. I also mixed 1 beaten egg into cottage cheese, mozzarella, and parmesan mix much like traditional lasagna. They came out perfectly. Thanks for the “dinspiration”.
Cait Morse
0Love this recipe! It worked great and was really tasty.
Mary
0Absolutely amazing. Used lamb mince, it was very very tasty. Its on my rotation. Thanks Maya, another winner.
jess
0How simple and delicious is this dish! the layers and the flavors, I love everything about it! Thank you for sharing this amazing dish!
Jamie
0Loved how simple these were to make! So delicious! Even my kids loved them!
Julia
0These stuffed peppers were such a hit in our house! Surprisingly easy to make and super tasty! Thank you for the recipe!
Debbie Allshouse
0Delicious! So Simple. I microwaved the peppers to soften them and took the foil off to brown the cheese for 5-7 minutes.
Susan Quick
0This was amazing. My whole family loved it, and we didn’t miss the pasta. I made my homemade “ragu” extra veggie. It was a HIT!
LEIGHANN
0BEST WAY TO EAT A HEALTHY LASAGNA. I USED CUT UP STEAK INSTEAD OF HAMBURGER MEAT AND IT WAS DELICIOUS.
Amy P.
0I made this lunch today and loved it! My peppers needed some additional time cooking or pre cooking because they were crunchy. They were still awesome this way but may try getting them a little softer next time. I used full fat cottage cheese instead of ricotta because I prefer this and cottage cheese was cheaper. Definitely a keeper for me!
Katelyn Ucero
0I love it! I did make little changes. I used not only Mozzarella shredded but also Italian shredded cheese. And I prepped the peppers and Stuck them in the oven while my meat and sauce (I also put in a little onion powder with the italian seasoning) was cooking. Then I put the peppers with the meat cheese in the oven for about 20 min. Peppers were nice and soft but not mush.
10 out of 10 hands down!
Lynda
0I loved this recipe my only complaint is that the bell peppers were not cooked. So I suggest you par boil the peppers before adding the delicious filling. So easy to make this recipe!’
Susan
0I have home canned tomatoes with no sugar or salt if I use a immersion blender to make the tomato sauce instead of buying it? Please let me know if you have tried it
Wholesome Yum M
0Hi Susan, You may need to cook your tomatoes down to thicken them before using, but yes it should work fine in the recipe.
Jamie barbeau
0I absolutely love this recipe I just made this tonight for me and my hubby but I don’t have a stove or an oven but I made it in a pan thats like an oven put the top on it turned out really good that way no need for an oven it was easy to assemble and make it is going to be delish I already know totally love the ingredients and will satisfy my hunger for lasagna haven’t had it in awhile thanks for that recipe yummm
Stephanie Watson
0Hi….my husband is the only one who can eat a whole stuffed pepper. I was wondering, if I mix the ricotta in with the meat, can I cut the bell peppers in half and cook that way. It would make it much easier to serve to the family. If so, would I need to cut down on the cook time and maybe even the amount of meat??? Thanks!
Wholesome Yum M
0Hi Stephanie, Sure. Change the servings to fit your family size (accounting for a half pepper for each family member) and it will give you new measurements of each ingredient.
Audrey
0I’m making these right now, but with a couple twists. Because I keep kosher, I don’t mix meat and milk in the same meal, so I’m using Yves Ground “Beef” (tofu based) and I used a pre made Primos’s tomato sauce with garlic and herbs. It smells yummy – hope it tastes just as good.
T-Ray
0Hard to eat these although I like this recipe very much! The first time I made it I followed the recipe. The 2nd time I adjusted it. I cut the peppers lengthwise & charred them a little on the grill before stuffing and cooking in the oven. To me, your recipe made the peppers too al dente for me. Also, when you eat yours it ends up in a big pile of mush on the plate. I love having the peppers a little bit more softer & slicing them lengthwise makes the bites stay full instead of all of the filling mush out all over and ending up in a big pile on the dish.
PATRICIA
0CAN I USE COTTAGE CHEESE INSTEAD OF RICOTTA?
Wholesome Yum M
0Hi Patricia, Yes, but it will change the carb count slightly.
DK Reppucci
0Directions say cooking time is 1 hour – but recipe says 30 minutes covered and 20 minutes uncovered. Does not add up to one hour! Which is it?
Wholesome Yum M
0Hi DK, This recipe shows total cook time, which includes the cook and simmer times on the stovetop. Add up the stovetop cook time with the oven cook time and you’ll get 1 hour. I hope this helps.
Cheryl
0I loved this!!!! I am new too Keto and I even prefer it over the pasta lasagna. I didn’t have to add a thing and I am a pretty picky eater. This was spot on perfect! With recipes like this I’m going to have no problems sticking to Keto. Keep the recipes coming!
MariaT
0My thoughts exactly with everything I’ve cooked so far from this site. Ans I’ve made many dishes already.. YUM!
Katie
0Yummmm
Khadra
0Delish and simple to make….a win win!!!
Paula
0Delicious!! I have made both ways and prefer to cut the peppers in half lengthwise and make them as “boats”
Michael D.
0I have made this 2 weeks in a row. It’s amazing, easy and the left overs are as great as the original meal! Thank you so much!
Michael D.
0We made this last night. We made the marinara sauce using tomatoes we canned last year. So quick and easy! The flavors were amazing. This is without a doubt going into our meal plans and I believe a new craving has been created! Thank you SO MUCH for sharing. With very little planning I will be making this when we are in the RV even. Imagine coming in from a trail ride on the horses to sitting with friends by a nice campfire and eating this! Oh we can’t wait!
LInda
0Tried them last night. Delicious especially since we miss lasagna not eating pasta. We’ll definitely make them again.
JD
0Looking forward to more recipes.
Debbie B
0I just made these tonight. My husband said they were the best stuffed peppers he’s ever had!
I did cut my red peppers horizontally and baked them in the oven for 10 minutes prior to filling them. They turned out perfect!
30 min bake covered, then 10 min uncovered . I will definitely be making these again!
Neely Beddoe
0This is so yummy! Super easy to make Made xtra sauce for my dinner to make next recipe tomato mushroom spaghetti squash!
Sadbeka
0Can I make these in a instant crockpot?
Wholesome Yum M
0Hi Sadbeka, You can try cooking this recipe in a slow cooker, but it will result in a ‘wetter’ texture. When baking in an oven, the peppers and filling will steam and lose some of its water content. This will result in browned peppers and thicker filling inside them. When you cook the peppers in a crock pot, it will trap the moisture in the vessel, creating softer peppers and looser texture. It’s also not recommended to cook dairy in a slow cooker for extended periods, as the texture can be “off”.
Dawn R
0I made it in the slow cooker today. The only mistake I feel I made was putting it on high for 5 hours, I should’ve put it on low or keep warm. The cheese texture was still perfect. Even with the peppers being a touch mushier than I would have liked, the flavor was great.
I also used Italian sausage instead of ground beef. I liked the beginning Italian-ey flavor. This could’ve easily been served to someone not following low carb with some garlic bread, or with some sort of makeshift low carb garlic bread.
My entire family enjoyed it, two loves and two likes. Thank you for the inspiration.
Janet
0Tried this recipe last night. I always like changing up stuffed peppers, however this was the ultimate favourite!! Thank you!
Kaye
0A keeper! Everyone liked it. A couple of tweaks:
1. I baked it in my 2 1/2 qt. deep dish casserole with the lid on for about 45 minutes before removing the lid and baking an additional 10 minutes. The peppers were just right.
2. I added a third layer of sauce and topped it with grated Parmesan.
Kimberly
0Made these for dinner and they turned out great. I did cook them for 30 minutes in the oven, but wanted the bell pepper softer, so I put them in the Instant Pot for 5 minutes.
Cindy
0Best Ever! The entire family LOVED them- we are talking picky veggie eater teens, too. But stuffing the veggie with lasagna won them over. Also,I drained the fat from the meat-and it was delicious! Thank you!
Maya | Wholesome Yum
0Hi Cindy! I am so happy your family loved them! Thank you!