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KETO STUFFED LASAGNA BELL PEPPER BOATS

KETO STUFFED LASAGNA BELL PEPPER BOATS

If you’re looking for a dinner inspiration all will love, this is it! Three unusual kinds of cheese mingled with a hearty meat sauce make these stuffed low-carb keto lasagna bell pepper boats a heavenly mixture. And the sweetness of the pepper balances the depth of the flavors within.

Parboiling the peppers beforehand really helps to soften the pepper, make it easy to cut into, and expose all those luscious layers.

KETO STUFFED LASAGNA BELL PEPPER BOATS

yield: 8 SERVINGS

prep time: 30 MINUTES

cook time: 45 MINUTES

total time: 1 HOUR 15 MINUTES

INGREDIENTS

  • 4 bell peppers of various colors
  • 1/2 cup yellow onion, finely chopped
  • 3-4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 pound ground beef
  • 1/2 pound ground Italian sausage
  • 15 oz can crushed tomatoes in puree
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg
  • 1 cup whole milk ricotta cheese
  • 1/2 cup fresh basil, finely chopped (more for garnish if desired)
  • 1 cup Parmesan cheese, grated
  • 1 cup mozzarella cheese, grated

DIRECTIONS

1–first step cover a large, lipped cookie pan with a sheet of aluminum foil. Set aside.

2–Secondly, slice bell peppers in half lengthwise. vigilantly remove ribs and seeds. Place the peppers cut side up in a large pot. Fill the pot with water so that the peppers are completely submerged. Cover and place over high heat until water begin to boil. Reduce heat to medium-low and allow peppers to hard simmer for 5 minutes, then drain. Be certain no excess water remains in each pepper. Lightly salt the inside of peppers and set aside on prepared pan to cool.

3–After, heat olive oil in a large pot over medium-high heat. Add onion and garlic, cook for five minutes or until soft.

4–Add the ground beef, Italian sausage, Italian seasoning, salt, and pepper. Brown the beef until fully cooked.

5–To the beef and sausage mixture, insert the crushed tomatoes. Partially cover, lower heat, and allow to simmer for fifteen minutes. Then remove from heat.

6–Preheat the oven to three hundred seventy-five degrees.

7–In a medium bowl, add ricotta, parmesan, egg, and basil. Mix together until fully combined.

8–come together each pepper as follows: 1) Add a spoonful of meat sauce to the bottom of the pepper. 2) Top with a scoop of the ricotta cheese mixture. Spread it enough that it fully covers the first layer of sauce. 3) Add another spoonful of sauce. Pile it on, it’s totally okay if it’s higher than the side of the pepper. 4) Top the pepper with a helping of mozzarella cheese.

9–Bake in preheated oven for twenty-five minutes or until mozzarella cheese is beginning to brown on top.

10–At the end allows cooling for ten minutes before serving.

NUTRITIONAL INFORMATION

Yield: 8 servings, Serving Size: 1 pepper boat

Amount Per Serving: Calories: 341, Total Carbohydrates: 10g, Fiber: 2g, Net Carbohydrates: 8g, Total Fat: 23g, Protein: 22g

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