Go Back
–+ servings
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
Author Kori Butler
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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™