Keto Lasagna Stuffed Peppers
Ingredients
The peppers
The filling
-
1
teaspoon
olive oil
-
¼
teaspoon
fennel seeds
-
1
pound
lean ground beef
-
1
cup
keto tomato sauce
-
1 ½
cups
shredded mozzarella cheese
-
1
cup
whole milk ricotta cheese
-
¼
cup
Parmesan cheese
Instructions
- Preheat the oven to 350°F and prepare the bell peppers by halving them and removing seeds.
- Heat olive oil in a pan, add fennel seeds, and cook until fragrant.
- Add ground beef to the pan and cook until browned, then stir in the tomato sauce and cook until thickened.
- Mix in half of the mozzarella cheese and fill the peppers halfway with the meat sauce.
- Add a scant 1 ½ tablespoons of ricotta cheese to each pepper and top with remaining meat sauce.
- Cover the baking dish with parchment and foil, then bake for 30 minutes.
- Remove the cover, top with remaining ricotta and mozzarella, and bake uncovered for an additional 10-15 minutes.
- Optionally, broil to brown the cheese before serving.
Nutrition Facts (estimated)
Servings
6
Calories
323
Total fat
20g
Total carbohydrates
9.92g
Total protein
26.63g
Sodium
470mg
Cholesterol
83mg
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