Stuffed bell peppers will always have a special place in my heart, which is why it’s featured in our cookbook, Transforming Recipes – The Ultra Low-Carb Edition. First, they are really easy to make second, I’m a big fan of leftovers and third, they are perfectly measured little cups of goodness! Before I started The Carb Nite Solution®, I was someone who used to be meticulous about measuring out every ounce of food I ate. The stuffed peppers made it easy to know how much I was eating – once I finished my pepper, I knew I was done with that meal. These days I don’t worry so much about how much is in each serving I eat, I just eat as much as I feel like I need to, but I still do love how the stuffed peppers are portioned out. Plus, the possibilities for what you can put inside are seemingly endless. It’s amazing how you can change the flavor profile of something as simple as protein and peppers just by changing the seasoning and type of cheese you use. We’ve taken a few of our favorite flavor combinations and created 3 new ultra low-carb versions of our traditional Italian Stuffed Bell Peppers, straight from the Transforming Recipes cookbook! I think the Mediterranean Stuffed Bell Pepper might be my new favorite. Check out our other stuffed bell pepper recipes and let us know which one you love the most by leaving a comment below!

Italian Stuffed Bell Peppers

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!



Ultra Low-Carb Italian Stuffed Bell Peppers

Print Recipe

Print Recipe

Add to Meal Plan:

This recipe has been added to your Meal Plan



  1. Set oven to broil with top rack about six inches from flame.
  2. Line a baking sheet with aluminum foil. Spray with non-stick cooking spray.
  3. Lay pepper halves skin side down on baking sheet. Drizzle with coconut oil and sprinkle with salt and pepper.
  4. Broil pepper halves in oven for 10-15 minutes, until slightly soft and browned around the edges. Remove from oven and set aside.
  5. Set oven to bake at 350 degrees and move rack to middle of oven.
  6. Heat a large skillet over medium-high heat.
  7. Cook ground beef until no longer pink, breaking it up well as it cooks. Drain any excess fat.
  8. Add pasta sauce. Cook until heated through, then set aside.
  9. Spoon 1 tablespoon of ricotta cheese into each pepper half.
  10. Divide the beef among the peppers, pushing as much meat into each pepper as you can.
  11. Top each pepper with Parmesan cheese.
  12. Return peppers to oven for 10-15 min, or until cheese is melted and slightly brown.

Recipe Notes

Try our other Stuffed Bell Peppers recipes below!

Watch Alex Navarro cook up these peppers on NBC's Arizona Midday

Alex Navarro on Arizona Midday

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.