Diabetes-Friendly Recipes

Keto Lasagna-Stuffed Bell Peppers

Servings: 6
Prep time:
Cook time:
Total: 45 minutes


  • 6 bell peppers, halved
  • ¼ pound ground beef (80% lean), browned
  • ½ cup olive oil, divided (¼ cup to roast peppers, ¼ cup in ricotta filling)
  • 16 ounces whole milk ricotta cheese
  • 3 eggs
  • ½ cup mozzarella cheese, shredded
  • 2 tablespoons fresh basil leaves, chopped
  • ½ teaspoon Italian seasoning (herbs only, without salt)
  • ½ teaspoon salt
  • 12 tablespoons tomato sauce (check for no sugar in ingredients)
  • ¼ cup Parmesan cheese, grated


  1. Preheat oven to 375. Wash bell peppers; then cut them in half from stem to bottom. Remove stems and seeds. Place halved peppers (inside up) in a small baking dish. Pour 1 teaspoon of olive oil in each of the 12 pepper halves; spread oil with pastry brush to coat entire pepper. Bake peppers for 15 minutes.
  2. While peppers bake, brown ground beef. Mix together remaining ¼ cup of olive oil, ricotta cheese, eggs, mozzarella cheese, basil leaves and Italian seasoning. Add in cooked ground beef. Stir well.
  3. Remove peppers from oven. Evenly stuff each pepper with ricotta cheese/meat mixture. Top each of the 12 pepper halves with 1 tablespoon of unsweetened tomato sauce and then sprinkle with parmesan cheese. Return peppers to oven and bake for about 15 to 20 minutes or until heated through and cheese is melted and slightly browned.

Nutrition Information

Per Serving (2 pepper halves): 465 calories (71 % calories from fat), 20 g protein, 36 g total fat (12 g saturated fat), 13 g carbohydrates, 3 g fiber, 9 g sugar, 142 mg cholesterol, 435 mg potassium, 618 mg sodium



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