KETO LASAGNA STUFFED PEPPERS

Keto Lasagna Stuffed Peppers image

Provided by @MakeItYours

Number Of Ingredients 13

Previous Next

1 lb ground beef (or ground pork)
1 ¼ tsp salt (divided)
2 cloves garlic (minced)
½ tsp red pepper flakes
4 ounces frozen spinach (thawed and drained)
1 cup whole milk ricotta cheese
½ cup grated parmesan cheese
4 large bell peppers
2 tbsp tomato paste
⅓ cup water
¼ tsp garlic powder
1 cup shredded mozzarella cheese
¼ cup chopped fresh basil

Steps:

Preheat the oven to 400F.
Heat a large skillet over medium heat. Add the beef and sprinkle with 3/4 tsp of the salt and the pepper. Cook until no longer pink, about 10 minutes, breaking up any clumps with the back of a wooden spoon. Add the garlic and red pepper flakes and cook another minute.
Squeeze the spinach to remove the excess moisture. In a large bowl, combine the ricotta, spinach, and parmesan. Add the cooked beef and stir to combine.
Cut each bell pepper in half and remove the seeds and ribs. Set the pepper halves in a 9x13 glass or ceramic baking dish. Spoon the beef/ricotta mixture into each half, mounding the tops.
In a medium bowl, whisk together the tomato paste, water, garlic, and remaining half teaspoon of salt. Spoon over the tops of the peppers and sprinkle with the mozzarella.
Bake 30 minutes, then turn the oven to broil and and broil the pepper 6 inches from the heat for 1 to 3 minutes, until lightly browned. Remove from the oven and sprinkle with chopped basil.