Keto Italian Stuffed Peppers

Name: Keto Italian Stuffed Peppers
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Ingredients: parchment paper; 6 bell peppers; 2 cups prepared meat and tomato sauce; ¾ cup ricotta cheese; 5 ounces freshly grated mozzarella cheese; aluminum foil

Rating: 4 stars

6 Ratings
5 Reviews
3 Photos

This is my favorite baked pepper recipe that is keto and quick to put together. The bell peppers are stuffed with store-bought meat and tomato sauce, mozzarella, and ricotta cheese and then baked in the oven. Super easy!

By Bren

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Recipe Summary

prep:

20 mins

cook:

50 mins

total:

1 hr 10 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

parchment paper
6 bell peppers
2 cups prepared meat and tomato sauce
¾ cup ricotta cheese
5 ounces freshly grated mozzarella cheese
aluminum foil

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.

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Step 2

Cut the tops off of the peppers and carefully remove the seeds and ribs.
Step 3

Spoon 2 tablespoons meat and tomato sauce into the bottom of each pepper. Top with 1 tablespoon ricotta cheese and 2 tablespoons mozzarella cheese. Layer the remaining sauce between the peppers, then the remaining ricotta, and mozzarella. Place peppers into the prepared baking dish and tent with aluminum foil, making sure the foil is not touching any of the peppers.
Step 4

Bake in the preheated oven for 30 minutes. Remove the foil and bake until cheese has melted and is slightly browned, about 20 minutes.

Cook's Note:

You may need to cut a small slice off of the bottom of the pepper so it sits upright.

Nutrition Facts

Per Serving:

196 calories; protein 12.6g; carbohydrates 15.7g; fat 9g; cholesterol 29mg; sodium 514mg. Full Nutrition

Reviews (5)

Most helpful positive review

Susie

10/22/2019

This a very yummy recipe and so darling for fall. I used orange peppers split long ways and they looked like pumpkins. I parboiled them for 2 minutes and gave them a cold water bath. I used leftover spaghetti sauce with added smoked sausage pieces. I layered Parmesan, mozzarella, and ricotta cheese with the sauce. Cooked for 20 min with the foil on 20 min off. Perfect! Read More

Helpful

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