I’ve been doing a ton of cooking lately to feed my hungry boyfriend. He’s basically a human vacuum and really liking everything I cook, but this recipe he really loved! The colors are just beautiful too. This was a really hearty meal and pairs really well with a classic Italian salad.
And of course we’re saving a ton of calories and carbs, plus adding some nutrition by stuffing peppers instead of layering noodles. Now, I do love a good classic Lasagna. I’ve ordered it on my birthday this year and last, and my grandmother makes a huge pan every Christmas. But this is a much lighter, easier weekday version. Enjoy!
This recipe was adapted from Carolyn Ketchum’s Everyday Ketogenic Kitchen
Lasagna Stuffed Peppers Skillet
- 1 lb ground beef or turkey
- 1/4 large onion
- 2 cloves garlic
- 1 tbsp red pepper flakes
- 1 tbsp Italian seasoning
- salt & pepper to taste
- 2 cups raw spinach
- 1/2 cup parmesan cheese
- 1/2 cup ricotta cheese
- 4 bell peppers, assorted colors
- 1/2 cup tomato sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil
Preheat oven to 400 degrees
Heat a large skillet over medium-high heat, Add the beef and cook until no longer pink. Add the onion, garlic, red pepper flakes, red pepper flakes, and Italian seasoning and cook for about 1 more minute.
Remove beef mixture from skillet and transfer into large bowl.
Add the spinach to the skillet and cook until wilted. Drain any excess water from the spinach. Add the spinach to the beef mixture.
Add the parmesan and ricotta cheese to the bowl. Mix until well combined,. Set aside.
Remove the seeds and stems from the bell peppers, slicing the peppers into 3 or 4 flat pieces. Line a cast iron skillet (or baking dish) with the peppers.
Add the beef mixture on top of the peppers in an even layer.
Add the tomato sauce on top of the stuffed peppers.
Sprinkle the mozzarella cheese on top of the tomato sauce layer.
Bake in the oven for about 30 minutes, then top with fresh basil.