Low-Carb Stuffed Lasagna Peppers Recipe

Susie T. Gibbs August 30, 2022 Menu Planning, Recipes, Side Dish Recipes Leave a comment 1,333 Views

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Low-Carb Stuffed Lasagna Peppers Recipe

Low-Carb Lasagna Stuffed Peppers gives the satisfaction of eating lasagna without the wasted carbs.

From the article: Good-bye Summer. Good-bye Tomatoes. The Last of The Summer Tomatoes

Low-Carb Stuffed Lasagna Peppers Recipe

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Low-Carb Lasagna Stuffed Peppers gives the satisfaction of eating lasagna without the wasted carbs. Low-Carb Stuffed Lasagna Peppers are an easy weeknight meal when you have the bases made and in the freezer. These freeze very well.

Author: Susie T. Gibbs
Prep Time: 10 min
Cook Time: 60 min
Total Time: 1 hour 10 minutes
Yield: 4 Pepper Halves 1x
Diet: Diabetic

Ingredients

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1 cup Low-Carb Meat Base 1
3/4 cup Easy Roasted Tomato Marinara
2 large green bell peppers, split lengthwise, seeded
1 cup cottage cheese, 4% fat
1 large egg
1/3 cup pork rind crumbs
1/4 cup grated Parmesan cheese
1 tablespoon freeze-dried parsley
1 teaspoon lemon zest
1 teaspoon lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
4 ounces mozzarella cheese, part skim milk
1/4 cup grated Parmesan cheese, grated

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Instructions

Wash and dry peppers. Split peppers lengthwise and remove seeds. Set peppers aside while you warm the Low-Carb Meat Base 1 and make cottage cheese filling. Microwave meat and marinara until just starting to warm. It’s OK to stuff the pepper with the meat and marinara cold. It will simply take longer to bake.
Mix cottage cheese with pork rind crumbs, ¼ cup Parmesan cheese, dried parsley, salt, and black and red pepper. Zest and juice lemon and add to cottage cheese mixture.
Grate mozzarella cheese or slice thinly so you place ½ ounce of cheese on each zucchini half. Reserve cheese until the last 10 minutes of baking.
Place bell pepper halves in Pyrex baking dish. Fill each half with ¼ cup of Meat Base 1 and top with ¼ of the cottage cheese mixture. Add Roasted Marinara to each stuffed pepper half. Cover tightly with aluminum foil and bake at 350° for 45 minutes to 1 hour or until stuffed peppers are heated through and peppers are tender when pierced with a knife. In the last 10 minutes of cooking, remove foil and top with mozzarella cheese. Finish baking and allow cheese to melt.
Top with freshly grated Parmesan cheese and optional red pepper flakes and serve immediately.

Notes

Stuffed Lasagna Peppers make a quick and easy weeknight dinner when you have Low-Carb Meat Base 1 and Roasted Marinara Sauce conveniently packaged and waiting in the freezer. It satisfies the craving for lasagna without the extra carbs! You can stuff and par-bake the peppers, then freeze until ready to eat for an even quicker, hands-free, weeknight option.

Serving Ideas: Serve Stuffed Lasagna Peppers with a quick chopped salad or a simple Greek salad for an easy weeknight meal. Cheap and delicious House Vinaigrette makes an easy dressing. Perfectly low carb and comforting.