Low-Carb Lasagna Stuffed Peppers (quick & easy)
These low-carb, gluten-free lasagna stuffed peppers bring you all the joy of gooey lasagna without the noodles.
Servings 6 servings
- 1 lb ground turkey
- 1 yellow onion
- 10 oz pasta sauce
- 10 oz cottage cheese
- 1/2 cup parmesan cheese
- 6 bell peppers
- 1 cup mozzarella cheese
- 1 tbsp salt adjsut to taste
- 1 tsp black pepper adjust to taste
Gather all the ingredients. Cut the tops off the bell peppers and remove the seeds and core. Dice the onion into small pieces.
In a large skillet, sauté the ground turkey until it's fully cooked. Add in the diced onion and cook until golden brown. Add sauce and let it simmer for 2-3 minutes.
Stir in parmesan and cottage cheese. Season with salt and pepper to taste.
Stuff peppers with the meat mixture. Place them side-by-side in a baking dish. Note: You'll want the peppers to touch so they hold each other upright while baking.
Cover the tops of the stuffed peppers with mozzarella cheese. Bake at 350°F for about 30 minutes, or until the tops turn golden brown and bubbly.
Calories: 276kcal | Carbohydrates: 14g | Protein: 32g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1877mg | Potassium: 733mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4209IU | Vitamin C: 157mg | Calcium: 255mg | Iron: 2mg