Recipe of the Week

Lasagna Stuffed Peppers – Low Carb, Gluten-Free

  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 1 large orange bell pepper
  • 2 ½ cups Tomato meat sauce 
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 tbsp Italian seasoning


  1. Preheat oven to 400° Line a baking sheet with aluminum foil.
  2. Slice bell peppers in half lengthwise and remove ribs and seeds. Place pepper halves on baking sheet and bake for 20 minutes on the middle rack.
  3. Remove peppers from oven. Fill each pepper with ¼ cup tomato meat sauce.
  4. Next, spoon 2 tbsp of ricotta cheese on top of the meat sauce in each pepper cup. Pour an additional 1 tbsp meat sauce on top of the ricotta cheese.
  5. Top each pepper with 2 tbsp mozzarella cheese. Bake on middle rack for 12 minutes.
  6. Remove peppers from oven. Top each pepper with 1 tbsp Parmesan cheese and a sprinkle of Italian seasoning. Bake 5 additional minutes on top rack.