Tender stuffed peppers filled with all the typical lasagna filling but without all the carbs. These lasagna stuffed peppers are sure to please anyone. They make for the perfect weeknight meal because they are super simple to toss together and will leave your tastebuds feeling happy.
Bake these Lasagna stuffed peppers in the air fryer like the ones shown above or in the oven like the ones shown below. Instructions provided for both cooking methods. These even make great leftovers for lunch the next day.
INGREDIENTS NEDDED
- Any Color Bell Peppers
- Ground Pork Sausage ( I used the mild breakfast sausage you find in the tubes)
- Low Carb Marinara ( I used Raos)
- Cooked Riced Cauliflower (moisture squeezed out)
- Ricotta Cheese
- Freshly Shredded Mozzarella Cheese
HOW DO I MAKE LASAGNA STUFFED PEPPERS?
- Start by cutting your bell peppers in half lengthwise
- Using a small spoon hollow out the seeds and the white meaty ribs
- Line the bottom of each pepper with about 1 tablespoon of ricotta cheese
- Brown the sausage in a hot skillet over medium heat and then drain the grease
- Add in your marinara sauce and cauliflower rice and mix until well combined
- Fill each pepper with about 1/3 cup of the meat mixture
Either Air Fry or Oven bake them
Air Fryer Method
- Air fry at 400 degrees for 10 minutes
- Remove the peppers from your air fryer and top each one with shredded mozzarella cheese
- Place back in the air fryer and cook at 400 degrees for an additional 2-4 minutes (time may vary by air fryer and how soft or firm you like your peppers)
Oven Method
- Top each pepper with shredded cheese
- Place peppers in a large baking dish and cover with foil
- Bake 350 degrees for 30 minutes with foil on
- Remove from oven and take off the foil
- Cook for an additional 10 minutes. (broil the last minute if you want a crispier top) and enjoy
CAN YOU FREEZE STUFFED PEPPERS?
Yes, you can freeze stuffed peppers. Before you freeze them you need to make sure that they are fully cooled before freezing. Id suggest wrapping them individually in saran wrap and then storing them in an air tight container in the freezer.
Want to try another version of lasagna? Try these air fried zucchini lasagna boats.
Lasagna Stuffed Peppers
Tender stuffed peppers filled with all the typical lasagna filling but without all the carbs. These lasagna stuffed peppers are sure to please anyone. They make for the perfect weeknight meal because they are super simple to toss together and will leave your tastebuds feeling happy.
Equipment
- Air Fryer Or Oven
Ingredients
- 4 Bell Peppers any color
- 1 lb Ground Pork Sausage ( I use mild breakfast sausage you find in the tubes)
- 1 1/4 cup Raos Marinara Sauce
- 1 cup cooked riced cauliflower (squeeze out all the moisture)
- 1/2 cup Ricotta Cheese
- 3/4 cup Shredded Mozzarella Cheese
Instructions
- Cut the bell peppers in half lengthwise
- Using a small spoon scoop out the seeds and the inside white meaty ribs
- Line the bottom of each pepper with about 1 tablespoon of Ricotta cheese and then set to the side
- On medium heat in a skillet brown your ground sausage and drain the excess grease
- Add to your pan the cooked cauliflower rice, and marinara sauce and mix until well combined
- Top each pepper with about 1/3 cup of the meat mixture making sure to firmly pack it in
Air Fryer Method
- Air fry at 400 degrees for 10 minutes
- Remove the peppers from your air fryer and top each one with shredded mozzarella cheese
- Place back in the air fryer and cook at 400 degrees for an additional 2-4 minutes (time may vary by air fryer and how soft or firm you like your peppers)
Oven Method
- Top each pepper with shredded cheese
- Place peppers in a large baking dish and cover with foil
- Bake 350 degrees for 30 minutes with foil on
- Remove from oven and take off the foil
- Cook for an additional 10 minutes. (broil the last minute if you want a crispier top) and enjoy
Notes
While I do try my best to provide the most accurate nutritional information, I still advise you to track your own meals based off your exact brand ingredients.
Nutrition
Calories: 249kcal | Carbohydrates: 6g | Protein: 15g | Fat: 18g | Fiber: 1g
Servings: 8
Tried this recipe?Mention @ketogalsara and tag #littlebiteofmine
Can’t wait to try! Thanks for the recipe! Make sure I’m following correctly, what is the serving size? I see it says 249 kcal and 6 carbs, servings 8. So it that the nutrition for half a bell pepper? Thanks!
Yay! Can’t wait for you to try them. So yes you’re correct. I broke it down so 1 serving is half a stuffed bell pepper. Macros will vary greatly by brand and your peppers may be a different size than mine. For the most accurate nutritional information I still always recommend everyone track their own nutritional info based off their exact ingredients for the most accurate information. I hope that helps.
Amazing!! We loved this and will make it a regular part of our dinner rotations. Thank you!
Thank you! Im so happy your family enjoyed it.
Amazing! Great twist on a classic! Super easy to prepare and my pickiest eater gave it two thumbs up!
So happy to hear that! It’s always a win when your kids eat it too
These stuffed peppers were great! The recipe was so easy to follow and they tasted better than my “full carb” version with white rice. My husband was shocked there was cauliflower rice inside because he couldn’t taste it…then he went back for a third helping. I’ll be making these weekly!
AHHH YAY!! This makes me so happy. Thank you so much for the kind review. Im so glad y’all enjoyed it.
These were so good and fast. Usually I make lasagna with zucchini so this was a nice change. They tasted great and I loved that it cooked so quickly in my air fryer. Next time I think I need to turn down my air flyer temp, they were almost too toasty. I only had ground beef on hand but the flavor was still great. Thank you!!
So glad you enjoyed them.
This recipe is the only time I can honestly say I liked bell peppers, and I didn’t even have the right cheese on hand- we had to sub some cottage cheese in place of the ricotta (pandemic shortages, am I right?) but they still turned out great. We made several ahead of time to reheat for lunches and they’re still delicious, I can’t wait to remake them with some actual ricotta!