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Home » Recipes » Gluten Free Recipes

Lasagna Stuffed Peppers Without Rice

Modified: Aug 19, 2020 by Kori Butler · Published: Aug 1, 2019

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Lasagna Stuffed Peppers Without Rice are an easy-to-make Italian-style recipe that your whole family will love. Marinara sauce, sausage, herbs, and melted cheese come together in a perfect healthy serving that tastes delicious! Because no rice is added, this is a gluten free, low carb, sugar free, keto-friendly recipe!

Baked lasagna stuffed peppers in a white casserole dish.Pin

🎥 Watch Video

You'll ❤️ These Stuffed Peppers Without Rice

If you want more stuffed peppers without rice, be sure to make these taco stuffed peppers or this cheeseburger version - delish!

Easy

Quick and easy stuffed peppers stuffed with your favorite lasagna ingredients are the way to go! Just make your stuffing mixture and spoon it into precooked peppers. Bake until hot and bubbly - this will be in and out of your oven in no time.

Make Ahead Recipe

Another perfect make-ahead stuffed pepper recipe. In fact, I make these all the time on the weekend and let them sit in the fridge, ready for baking a few days later. Super convenient!

Upgraded Classic Stuffed Peppers

This lasagna version is a great alternative to classic stuffed peppers!

The beauty of bell peppers is that they taste great, and you can stuff them with so many delicious things!

Low Carb and Keto Stuffed Peppers

Lasagna stuffed peppers are low carb, keto, and gluten free. They are a healthy recipe that you'll feel good about serving.

Following a low carb and keto diet means I sometimes miss pasta - but not in this recipe. I love the lasagna taste but with no pasta!

A nutritional analysis is below, but here is a summary:

net carbs 9.2 g | fat 23.6 g | protein 15.6 g

🥘 What You'll Need

Here are the ingredients you will need to make lasagna stuffed peppers without rice:

Bell Peppers - Use any color you like. Green bell peppers are less sweet the red, yellow, or orange - but only slightly.

Italian Sausage -

Garlic

Marinara Sauce - If you are following keto make sure your marinara has no added sugar.

Mozzarella - freshly grated mozzarella melts the best

Parmesan Cheese - use freshly grated if possible

Whole Milk Ricotta or cottage cheese - most people use ricotta, but cottage cheese works just as well and adds great flavor to lasagna.

Dried Italian Seasoning Blend

Salt and Pepper to taste

Optional: fresh basil for garnish. I also like to set aside extra sauce for topping off my peppers after they are baked.

For exact ingredient quantities, please see the recipe card below!

🔪 How To Make Them

Here's how to make lasagna stuffed peppers without rice. Please follow the recipe card for detailed instructions.

Prep

Preheat oven to 350° F. Assemble ingredients. Wash peppers. Slice peppers lengthwise in half through the middle and remove the seeds.

Cook The Peppers

Place peppers in a microwave-safe dish with 3 to 4 tablespoons of water. Cover and microwave for 5 to 8 minutes or until peppers are soft.

Green bell peppers in a covered microwave dish

Cook The Meat

In the meantime, brown the Italian sausage until cooked through.

Browning the italian sausage for the stuffed peppers

Make Lasagna Filling

In a bowl combine meat, garlic, 16 oz of marinara sauce, ricotta, 1/8 cup parmesan, 2 cups mozzarella, and Italian seasoning.

Making the lasagna filling in a skillet

Stuff

Spray a 13 x 9 baking dish with nonstick spray. Place cooked peppers inside the dish and generously stuff with meat and cheese mixture.

Stuffing the halved bell peppers with lasagna filling

Top With Cheese

Top with the remaining cheese.

Lasagna stuffed peppers topped with sprinkled cheese

Bake

Bake 350 ° F for 20-30 minutes until peppers are heated through and cheese is melted.

Serve

Serve with the remaining marinara sauce and a garnish of basil. Yum!

🥗 How To Serve

Lasagna stuffed peppers without rice are really intended to be a meal in one but if you are looking for a little more here are a few ideas:

  • Serve with extra marinara sauce and garnish with some fresh basil.
  • Make a simple side salad and toss with Zesty Italian Dressing.
  • If you have nonlow carb or keto followers in your house, serving with garlic bread is tasty.

📖 Variations

There are several ways you can customize this recipe to suit your tastes.

  • Don't like Italian sausage? Substitute ground beef.
  • Use ricotta cheese or cottage cheese. Both have great flavor.
  • Feel free to add a cup or cup and a half of diced vegetables such as mushrooms, onion, zucchini. Cook the vegetables with the sausage until tender. Drain any excess liquid.
  • Make it spicier by using a spicy Italian sausage or by adding red pepper flakes.
  • Freeze the stuffed peppers for later. Place in an airtight freezer proof container and freeze up to 3 months.
  • Cook in your slow cooker. Stuff raw peppers then place in a lightly oiled crockpot and cook on low until the peppers are tender. (Note: with this cooking method you do not need to pre-cook the peppers.)

💭 Top Tips

  • Many recipes will not ask you to cook the bell peppers in advance. This is fine - but the recipe will take much longer to bake. If you microwave the peppers (6 to 10 minutes) until they are crisp tender, they will bake much faster.
  • Make this recipe in advance by following the recipe - but save the baking step for when you are ready. Cover the unbaked stuffed peppers with foil or plastic wrap and keep in the refrigerator until you are ready to bake and serve. Remove from the refrigerator about 30 minutes before baking. Bake until they are warm and the cheese is melted.

FAQs

What Sides Go With Stuffed Peppers?

Steamed broccoli or a salad with a low carb or keto-approved salad dressing go really well with these lasagna stuffed peppers.

Of course, if you have non-keto followers and carb lover's in your house serve with a side of pasta marinara. This will make everyone in your family happy.

Should I boil my peppers before stuffing them?

To reduce the baking time, you can boil peppers before stuffing them or you can steam in the microwave for 6 to 10 minutes until crisp tender. Make sure to slice your peppers in half and take the seeds out, per the recipe instructions.
I like steaming in the microwave because it is quicker and hands-off which makes my life easier.

How Do I Reheat Stuffed Peppers?

You can reheat stuffed peppers in the oven, by covering them with foil and baking at 350° F until warm inside. An alternative is warming in the microwave oven.

Can You Freeze Stuffed Peppers?

You can freeze stuffed peppers. My preferred method is to make the recipe first - stuffing and baking the peppers, then freezing in airtight containers. Thaw and bake until heated through at 350° F

Freeze them individually for the perfect make-ahead lunch or single-serving dinner!

How Long Will Stuffed Peppers Keep In The Fridge?

Stuffed peppers will keep in the fridge for 3 to 4 days.

How Long Can You Freeze Peppers?

Peppers can be frozen up to 8 months, but I prefer to use stuffed peppers within 3 to 6 months.

How Long Do Stuffed Peppers Take To Cook?

This recipe takes anywhere from 20 to 30 minutes to bake, but the bell peppers are steamed in advance while I'm preparing the lasagna filling.

Can I ask you a favor?

If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!

📖 The recipe.

stuffed peppers topped with mozzrella cheese ready for baking

Lasagna Stuffed Peppers (Without Rice)

An easy to make Italian-style recipe that everyone will love. Marinara sauce, sausage, herbs, and melted cheese come together in a perfect healthy serving that tastes delicious! This recipe is keto-friendly, low carb, and gluten-free!
4.70 from 23 votes
Print Recipe Pin Recipe Save Saved!
Author Kori Butler
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Casserole Recipes
Cuisine Italian
Servings 8 servings
Calories 321 kcal

Ingredients
 
 

  • 4 medium bell peppers (any color)
  • 1 pound italian sausage
  • 1 teaspoon garlic (minced)
  • 24 ounces marinara sauce (no added sugar)
  • 2 cups mozzarella (fresh grated)
  • ¼ cup parmesan
  • ½ cup ricotta or cottage cheese
  • 2 teaspoons dried italian seasoning
  • salt and pepper to taste
  • fresh basil for garnish (optional)

Instructions
 

  • Preheat oven to 350 degrees F. Assemble ingredients. Wash peppers. Slice peppers in half through the middle and remove seeds.
  • Place peppers in a microwave-safe dish with 3 to 4 tablespoons of water. Cover and microwave for 5 to 8 minutes or until peppers are crisp tender.
    Green bell peppers in a covered microwave dish
  • While peppers are cooking, brown the italian sausage until cooked through.
    Browning the italian sausage for the stuffed peppers
  • In a bowl combine meat, garlic, 16 oz of marinara sauce, ricotta, 1/8 cup parmesan, 2 cups mozzarella, and Italian seasoning.
    Making the lasagna filling in a skillet
  • Spray a 13 x 9 baking dish with nonstick spray. Place cooked peppers inside the dish and generously stuff with meat and cheese mixture. Top with remaining cheese.
    Lasagna stuffed peppers topped with sprinkled cheese
  • Bake 350 ° F for 20-30 minutes until peppers are heated through and cheese is melted. Serve with the remaining marinara sauce.
    Baked lasagna stuffed peppers in a white casserole dish

Video

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • ALTERNATE COOKING METHOD: This recipe can be slow cooked. Stuff un-cooked peppers and place in a lightly oil crockpot and cook on low until the peppers are soft about 5 to 6 hours.
  • VARIATIONS: Feel free to add 1 to 1-1/2 cups of diced vegetables such as mushrooms, onion, or zucchini. Cook the vegetables with the sausage until tender. Drain any excess liquid. Make it spicier by using a spicy Italian sausage or by adding red pepper flakes. Freeze the stuffed peppers for later. Place in an airtight freezer-proof container and freeze for up to 3 months.
  • SUBSTITUTIONS: Cottage cheese can substitute for ricotta. If you don't like Italian sausage you can use ground beef or ground pork instead.
  • TOP TIPS: Pre-cooking the peppers makes for faster baking.
  • SERVING SUGGESTION: Serve with a little marinara on the side and garnish with fresh basil. A simple salad with an Italian dressing makes a nice side. Non-low carb followers might enjoy a breadstick as well.
  • Nutrition

    Calories: 321kcalCarbohydrates: 11.9gProtein: 15.6gFat: 23.6gCholesterol: 65mgSodium: 990mgFiber: 2.7gSugar: 6.5g
    DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.

    © 2025 Seeking Good Eats™

    More Bell Pepper Recipes

    Here are a few more bell pepper recipes that I think you'll love!

    • Instant Pot Chicken Fajitas
    • Roasted Red Pepper Soup
    • Cajun-Style Sausage and Peppers Recipe
    • Italian Crockpot Sausage and Peppers
    • Chicken Fajitas Bake
    • Taco Stuffed Bell Peppers
    • Chicken Fajita Soup

    Reader Interactions

    Comments

    1. Deena Pilcher

      July 26, 2024 at 7:38 pm

      5 stars
      Thanks for the recipe! My family are watching their carbs, and me too by default, so this is a great dinner for us. I did add a little cauliflower rice for bulk. Other than that I follow along as directed. It is a hit with us all!

      Reply
      • Kori Butler

        August 13, 2024 at 11:58 am

        Great! Glad you enjoyed the recipe. Thank you for trying the lasagna peppers out - they are one of my favorites!! 🙂

        Reply
    2. Chelsea

      July 16, 2022 at 7:46 pm

      I have made this a number of times tweaking it a little each time and it’s always turned out very delicious! I love cooking down some chopped onion and fresh garlic when browning the meat as my family LOVES fresh garlic and cooked onion! Pro tip, use left over filling with cooked pasta if you don’t fear carbs!

      Reply
      • Kori

        July 21, 2022 at 1:42 pm

        Thank you! So glad you're enjoying this pepper recipe! 🙂 I love your ideas!

        Reply
    3. Heather M.

      December 20, 2021 at 8:58 am

      These were delicious and satisfying! The whole family loved them. It was easy and quick making this a great go-to for weeknights.

      Reply
      • Kori

        December 21, 2021 at 10:47 am

        Thank you so much! Any recipe you can get the whole family to enjoy is so great! I'm glad you enjoyed it. 🙂

        Reply
    4. Tara Wolff

      February 09, 2021 at 8:27 pm

      We made this and wanted to mention that if you prefer a more al dente pepper, try baking the washed peppers in the oven for 10 minutes at 400 degrees before stuffing, instead of microwaving them.

      Reply
      • Kori

        February 11, 2021 at 3:22 pm

        Thanks for your idea! 🙂 You technically don't even have to cook the peppers at all beforehand but it just adds to the baking time. It's easier to boil, microwave or bake the peppers in advance to speed the process along.

        Reply
    5. Brenda

      January 27, 2021 at 5:56 pm

      This is a great recipe, and super simple!

      Reply
      • Kori

        January 28, 2021 at 8:38 am

        Thank you so much! I'm super happy you loved the lasagna stuffed peppers. Have a great day 🙂

        Reply
    6. Mer

      October 15, 2020 at 11:57 pm

      I made this tonight and it was a big hit! I doubled the sauce for later. Thank you for sharing this recipe! It's a keeper!

      Reply
      • seekinggoodeats

        October 19, 2020 at 12:50 pm

        You're welcome! Glad you enjoyed it - it's one of my favorites!

        Reply
    7. Franca

      August 19, 2020 at 8:13 pm

      Your recipe calls for 24 oz of marinara; however, the amount of sauce in the accompanying video looks like much less. What is the proper amount?

      Reply
      • seekinggoodeats

        August 19, 2020 at 8:41 pm

        It's 24 oz of marinara. 16 oz goes in the meat, and the rest is used as a topping after they are done. Enjoy!

        Reply
    8. kelly kline

      May 23, 2020 at 7:19 pm

      can i use half hamburger and half sausage

      Reply
      • seekinggoodeats

        May 24, 2020 at 2:58 pm

        Yep! That would be good!

        Reply
    4.70 from 23 votes (22 ratings without comment)

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    Hey there, I'm Kori.

    I’m a culinary school trained chef specializing in holistic nutrition and wellness. I’ve always been a major foodie, and as I’ve aged, the full impact of my love of food—and not-necessarily-healthy eating habits—caught up to me. In an effort to make positive changes in my life (and hopefully yours, too), I created this website where I could share great-tasting, craveable, healthy recipes.

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