Stuffed lasagna pepper

Low carb dinner dream

I love lasana; I mean who doesn’t. The thing is though, sometimes you might feel like having it, but still kinda stick to your plan to eat healthier, yet also don’t feel that stuffed pepper alone would do the trick to make you go straight to food heaven. Thus, how about stuffing your pepper with lasagna – minus the pasta? Trust me, it is pretty amazing and also amazingly filling, even though it only has a fraction of the calories of traditional lasagna.

The only empty carbs (50%) in this dish come from the flour for the white sauce. In total, the dish has 1 ounce (30 grams) of carbs, which makes this a fairly low-carb dinner option.

Now to be frank, this is a very filling dish and you will feel fairly stuffed (hahaha, excuse the pun). So, if you would rather opt for a lighter option for dinner, just have half of it with a side salad and save the other half for lunch the next day. It’s important though to bake both halves right away, otherwise the sauce will make the raw pepper soggy and no one likes soggy food, right.

Stuffed lasagna pepper recipe

Servings: 2 * Calories per serving: 565 kcal * Preparation time: 30 min * Start to finish: 1 hour

Ingredients

  • 2 medium-sized bell peppers
  • 2.5 ounces (70 grams) of mozarella cheese

Bolognese sauce

  • 7 ounces (200 grams) of ground beef
  • 7 ounces (200 grams) of tomato sauce
  • 1/4 onion
  • 1 garlic clove
  • 1 teaspoon of butter
  • 1/4 teaspoon of oregano
  • 1/4 teaspoon of dried basil
  • 1/4 teaspoon of thyme
  • 1/4 teaspoon of red pepper
  • Salt and pepper to taste

White bechamel sauce

  • 1 cup (250 ml) of milk
  • 1 teaspoon of butter
  • 1 tablespoon of flour
  • A pinch of nutmeg
  • Pepper to taste

Cut the onion and garlic into dices, put the butter in a pot or pan, bring it to a medium heat and cook. Let them simmer for a minute before adding the ground beef. When the meat is browned, mix in the tomato sauce and spices. Let it cook for a good bit of time (at least 15 minutes), while stirring occasionally.
Next, it’s time to prepare the béchamel/white sauce. For this, melt the butter in a pot and then add the milk. While stirring, add the flour and keep on stirring to ensure that you don’t end up with chunks of flour. Add the nutmeg and a bit of ground pepper.

Now would be a good time to start preheating your oven to 450 degrees Fahrenheit/225 degree Celsius, cut your pepper vertically and remove all the seeds. Afterwards, place them in a casserole dish facing upwards.

While humming “Let’s come together, right now, oh yeah, in sweet harmony…” by The Beloved, assemble all of your components for the lasagna pepper. The aim is to add two layers of bolognese sauce and two layers of béchamel sauce. Depending on the size of the pepper, you will need approximately two tablespoons per sauce, per layer. Lastly, add the mozzarella on top and place the casserole dish in the oven. Let it bake there for approximately 30 minutes.

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