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 KitchenÂ
Lasagna Stuffed Peppers Skillet
Ingredients
- 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
Instructions
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Preheat oven to 400 degrees
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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.
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Remove beef mixture from skillet and transfer into large bowl.
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Add the spinach to the skillet and cook until wilted. Drain any excess water from the spinach. Add the spinach to the beef mixture.
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Add the parmesan and ricotta cheese to the bowl. Mix until well combined,. Set aside.
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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.
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Add the beef mixture on top of the peppers in an even layer.
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Add the tomato sauce on top of the stuffed peppers.
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Sprinkle the mozzarella cheese on top of the tomato sauce layer.
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Bake in the oven for about 30 minutes, then top with fresh basil.
