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.
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How to Make Keto Stuffed Peppers
First Step:
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!
Second Step:
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.
Third Step:
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:
Easy Mozzarella & Pesto Chicken Casserole
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📖 Recipe
Ingredients
- 2 large sweet peppers halved and seeded
- 1 teaspoon garlic salt divided
- 12 oz ground turkey
- ¾ cup ricotta cheese
- 1 cup mozzarella
- 8 cherry tomatoes optional
Instructions
- Preheat oven to 400.
- Put the halved peppers in a baking dish. Sprinkle with ¼ teaspoon garlic salt. Divide the ground turkey between the peppers and press into the bottoms. Sprinkle with another ¼ teaspoon garlic salt. Bake for 30 minutes.
- Divide the ricotta cheese between the peppers. Sprinkle with the remaining ½ teaspoon 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.
Nutrition
Originally Published October 19, 2017. Revised and Republished May 10, 2020.
Cece says
My husband and I enjoyed this recipe. I followed the directions, but instead of adding the tomatoes I added a layer of pasta sauce on top of the ricotta, then topped that with mozzarella. Was very tasty!
Marcie says
So easy and delicious!
christine says
Tried this & everyone loved it
Valerie Kinnick says
Can you freeze, and how?
Taryn says
I'm not sure this recipe would freeze well, sorry.
Vickie says
I am thinking about trying your recipe. I would like to use a spicy ground sausage instead of the turkey. Do you think I should still put it in the peppers raw or precook it before putting in the peppers?
Taryn says
Great idea. Yes, you can still put it in the peppers raw. Let me know how they turn out!
Vickie says
Thank you! I will definitely let you know how they turn out!
Vickie says
I made this delicious recipe yesterday! I made two changes. I used Bob Evans spicy sausage and jalapeño Muenster cheese along with the ricotta cheese. I used red bell peppers. It was absolutely delicious!!! This recipe is one I will use often!! So easy to put together and so very tasty!
Kate says
So easy and I love that there are only a few simple ingredients!
Jacquelyn Hastert says
This looks like a delicious way to help eliminate some of the carbs of a traditional lasagna. I adding this to my menu for next week!
Jen says
While I normally love all your recipes, I felt this one fell a bit flat. The meat was so bland! I'll give it another go but season the meat before I put it in the peppers.
Taryn says
I'm sorry you didn't care for this one. We found the meat delicious when taken in the same bite as some of the pepper and toppings. Did you sprinkle the meat with garlic salt as directed?
Jennifer says
Truly amazing and very filling!
Jodie says
Do you happen to know the nutritional information for fiber?
Taryn says
The fiber wasn't showing up because each serving has less than 1 gram. I changed it so it should be there anyway.
Melody Pregel says
This sounds sooo good!!! Can't wait for the hubby to make it for us!!!!
Jamie says
How would you suggest adapting this AMAZING recipe to the Instant Pot (I've baked it but would love to be able to pop it in the Instant Pot for a quick meal).
Taryn says
Hmmm. I have never done stuffed peppers in the instant pot. I'd probably try 10 minutes on high pressure placing them on the rack (1 cup of water under). Lmk how they turn out!
Abigail says
This looks delicious, can't wait to try it out! This is probably a naive question, but do you or the meat in raw or already cooked?
Taryn says
You put the meat in raw. It cooks as they bake.
NANCY J KREBS says
Do I cook the turkey before I put it in the pepper half?
Taryn says
No, you don't need to. It cooks as they bake.
Rebecca Hubbell says
I had never had "white lasagna" before, but these peppers sold me, so good!
Liz says
The BEST filling for stuffed peppers! Truly a fun, delicious recipe!
Nellie Tracy says
What a simple, delicious and innovative way to make lasagna! Can't wait to try this!!