These White Lasagna Italian Stuffed Peppers take an easy dinner staple to a whole new level. With only 5 ingredients and very simple preparation, they are a great dinner for a busy night. This easy keto stuffed peppers recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
These lovely yellow sweet peppers have been staring at me for days. I have a like affair with peppers. I like them in certain dishes but don’t necessarily love them. They need to be used the right way for me to enjoy them. This recipe was definitely a way that I enjoyed them.
I love white lasagna. Even the frozen vegetable white lasagna that my mom buys around the holidays sometimes. The savory creamy sauce in every cheesy bite it a definite winner. I added ground turkey to these to make more of an entree than a side dish.
How to Make Keto Stuffed Peppers
Half the peppers. Fill with ground meat and sprinkle with garlic salt.
Expert Tip: To keep this recipe simple I only season the meat with garlic salt. But if you want to add some chopped onions, Italian seasoning, fresh basil, or even some spinach go ahead!
Top with ricotta cheese. Sprinkle with more garlic salt.
Expert Tip: Making sure to season each layer of these keto stuffed peppers is very important! You want to have the garlic salt in every bite.
Top with shredded mozzarella cheese. Bake until the meat is fully cooked, the peppers are tender, and the cheese is golden.
Expert Tip: If there is a lot of cooking liquid simply drain it before serving from the baking dish.
Can I use another type of meat?
Sure! Feel free to use ground beef, ground chicken, or ground sausage in place of the ground turkey. My favorite combination for meatballs and meatloaf is half ground turkey and half pork sausage. That combination works great in this too! You can see my meatball recipe here in my Meatball Casserole.
Can I make these keto stuffed peppers vegetarian?
Yup! For my vegetarian readers (Mom, this means you) you can easily sub the ground turkey with some chopped veggies. I think a combination of spinach and steamed cauliflower would be delish.
Do I have to add tomatoes?
My vegetable garden was sorely neglected this summer as my baby belly grew. It is completely overgrown with weeds and an eyesore at this point. But there are still tomatoes amidst the chaos. My oldest son will go out every few days and pick them for me. I had so many that I added a few in between the peppers for a pop of color in this dish. This is completely optional.
A couple of weeks ago my son came in and said, “Mom, there is this big yellow thing in the garden, do you want me to pick it?” I, thinking it was yellow squash, said “Sure.” Nope, it was a long-forgotten cucumber. And that is what happens when you have a baby in early September in the Garden State.
Can I add marinara sauce?
Of course! If you want to make classic red sauce lasagna stuffed peppers just add some no sugar added marinara. Or drizzle some on top before serving.
It is important to check the ingredients any time you buy marinara. Brands can change their recipe at any time. I’ve had some favorites suddenly start adding sugar with no warning!
This Keto Stuffed Peppers recipe really does have a 5-minute prep. You just layer some stuff in the peppers and bake. Add more and bake some more. That is it.
One of my blog goals is to create a nice repertoire of dinners that have 5 ingredients or less and can be prepped in 5 minutes!
Here are some of those 5 Ingredient Keto Dinners:
- 2 large sweet peppers halved and seeded
- 1 tsp garlic salt divided
- 12 oz ground turkey
- 3/4 cup ricotta cheese
- 1 cup mozzarella
- 8 cherry tomatoes optional
- Preheat oven to 400.
- Put the halved peppers in a baking dish. Sprinkle with 1/4 tsp garlic salt. Divide the ground turkey between the peppers and press into the bottoms. Sprinkle with another 1/4 tsp garlic salt. Bake for 30 minutes.
- Divide the ricotta cheese between the peppers. Sprinkle with the remaining 1/2 tsp garlic salt. Sprinkle the mozzarella on top. Put the cherry tomatoes in between the peppers, if using.
- Bake for an additional 30 minutes until the peppers are softened, the meat is cooked, and the cheese is golden.
Originally Published October 19, 2017. Revised and Republished May 10, 2020.