All the flavors of lasagna without the noodles. These healthy lasagna stuffed peppers are full of protein and cheesy comfort.
Low Carb Lasagna Option
If you love lasagna but want something lighter, these lasagna stuffed peppers deliver the classic flavors—ground meat, marinara, ricotta, and melty mozzarella—without the pasta. I add vegetables like carrots and spinach for extra nutrients and texture. The sweet, colorful bell peppers provide the perfect vessel for the filling and make this a satisfying weeknight dinner that feels cozy but not heavy.
Key Ingredients
- Bell peppers – Choose large, firm peppers that stand upright so they hold the filling.
- Veggies – Carrots and baby spinach add fiber and nutrients; dice the carrots small so they cook through quickly.
- Lean ground beef – Lean beef cooks up without excess fat; ground chuck also works.
- Marinara sauce – A good store-bought marinara keeps the recipe quick and tasty.
- Ricotta cheese – Gives the filling the familiar lasagna flavor and creamy texture.
- Cottage cheese – I use part cottage cheese for extra protein and a lighter texture.
- Shredded mozzarella – For that classic melty top.
How to Make Lasagna Stuffed Peppers
Gather the ingredients and preheat the oven before you begin. The most time-consuming step is chopping the vegetables, but it only takes a few minutes. The process is straightforward: prepare the peppers, make the meat sauce, combine the cheeses, fill the peppers, and bake.
Cook the peppers
Pre-baking the peppers ensures they are tender and easy to eat.
- Remove the tops: Cut off the tops and save them if you like—they make a crunchy snack or can be used in another dish.
- Coat in oil: Rub a little olive oil inside and out and sprinkle with kosher salt.
- Bake: Place the peppers upright on a foil-lined sheet pan and bake at 400°F (205°C) for about 15 minutes to soften. Drain any liquid that collects inside.
Make the meat sauce
- Sauté the veggies: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add small-diced carrots and cook a few minutes, then add onion and garlic and cook one more minute. Stir in the baby spinach and cook until wilted.
- Cook the beef: Add the ground beef to the skillet, breaking it up and cooking until browned and cooked through.
- Add marinara: Stir in about 2 cups of marinara sauce and reduce the heat to low to keep the sauce warm while you prepare the cheese mixture.
Assemble and bake
- Prepare the cheese mixture: In a bowl, whisk together 2/3 cup ricotta, 1/2 cup cottage cheese, 1 large egg, and 1/4 teaspoon Italian seasoning until combined.
- Fill the peppers: Spoon the meat sauce into each pepper until about 3/4 full. Sprinkle a little shredded mozzarella on top of the meat, then add a portion of the ricotta mixture. Finish with more mozzarella and a light sprinkle of grated Parmesan if desired.
- Bake: Return the filled peppers to the oven and bake for about 25 minutes at 400°F (205°C). If you want a golden top, switch the oven to broil for a minute or two while watching carefully to avoid burning.
- Serve: Serve each pepper with an extra spoonful of warm meat sauce and a pinch of kosher salt.
Recipe Tips
- Choose sturdy peppers: Large peppers that stand upright are easiest to fill and bake without tipping over.
- Remove excess liquid: While baking, some liquid may pool in the peppers. Drain or blot it so the filling isn’t runny.
- Line the pan: Lining your sheet pan with foil makes cleanup quick—simply fold up the foil and discard.
- Optional veggies: If you prefer, you can omit the carrots and spinach; the peppers will still be delicious.
- Watch the broiler: If you broil to brown the cheese, stay nearby; it can go from golden to burnt quickly.
Storage
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat: Reheat in a microwave-safe dish or in the oven until heated through.
Substitutions
You can swap ground beef for ground turkey if preferred. Use an 85% lean ground turkey to keep the filling moist. Follow the recipe the same way after switching the protein.
Recipe
Lasagna Stuffed Peppers
Servings: 6 • Prep time: 15 mins • Cook time: 40 mins • Total time: 55 mins
Ingredients
- 1 tablespoon olive oil
- 6 large bell peppers (red, orange, yellow)
- 3 small carrots, small diced (about 3/4 cup)
- 1/2 sweet onion, small diced (about 3/4 cup)
- 2 garlic cloves, minced
- 2 cups loosely packed baby spinach
- 1 pound lean ground beef
- 2 cups marinara sauce
- 2/3 cup ricotta cheese
- 1/2 cup cottage cheese
- 1 large egg
- 1/4 teaspoon Italian seasoning
- 1 cup shredded mozzarella
- Shredded Parmesan, for topping (optional)
- Kosher salt, to taste
Instructions
- Preheat the oven to 400°F (205°C). Line a quarter sheet pan with aluminum foil.
- Cut the tops off the bell peppers and remove seeds and ribs. Save the tops if desired for another use.
- Rub each pepper with a little olive oil inside and out and sprinkle with kosher salt. Arrange upright on the prepared pan and bake 15 minutes. Drain any liquid from the peppers.
- While peppers bake, heat olive oil in a large nonstick skillet over medium-high heat. Sauté diced carrots for about 3 minutes, add onion and garlic and cook another minute. Add spinach and cook until wilted.
- Add ground beef to the skillet, breaking it up and cooking until browned. Stir in the marinara and reduce heat to low.
- In a medium bowl, combine ricotta, cottage cheese, egg, and Italian seasoning; whisk until smooth.
- Fill each pepper three-quarters full with meat sauce. Sprinkle mozzarella over the sauce, then add an even portion of the ricotta mixture. Top with more mozzarella and a sprinkle of Parmesan if using.
- Bake for 25 minutes. If desired, switch to broil briefly to brown the tops—watch closely so they don’t burn.
- Serve each pepper with a spoonful of extra meat sauce and an extra pinch of salt if needed.
Nutrition (approximate per serving)
Calories: 325 • Carbohydrates: 18 g • Protein: 29 g • Fat: 16 g • Fiber: 5 g • Sodium: 667 mg