Keto Lasagna Stuffed Peppers

3 large orange capsicums
1 tsp olive oil
¼ tsp fennel seeds
500 g ground beef
1 cup keto tomato sauce
1½ cup shredded mozzarella cheese, divided use 170 g
1 cup ricotta cheese
¼ cup Parmesan cheese

8.63 g NET CARBS PER SERVING
Preparation:
Preheat oven to 175°C and place rack to middle position.
Halve the peppers lengthwise and remove the seeds and white pith with a spoon. Place in a 23x33 cm baking dish or in the bottom of a slow cooker.
Add the olive oil to a medium pan set over medium heat. When hot, add fennel seeds and cook, stirring quickly until fragrant. Cook the ground beef in the pan, breaking it up into small pieces until cooked through. Stir in the tomato sauce (marinara or your favourite) and cook until thickened. Cool and mix in ½ of the mozzarella cheese.
Spoon the meat sauce into the peppers, filling half way. Spoon a scant 1½ tbsp ricotta cheese into each pepper followed with the remaining meat sauce.
Cover the peppers with a piece of baking paper, tucking the access around them. Cover the dish tightly with foil. [At this point the stuffed peppers can be refrigerated up to 2 days. Let sit on the counter for 30 minutes before baking.]
Oven:
Bake, covered, for 30 minutes. Remove the foil and parchment and top with remaining ricotta and mozzarella cheeses. Bake uncovered for an additional 10-15 minutes. Place under grill for additional browning. Top with Parmesan cheese and serve.
Slow Cooker:
Layer the ingredients in the peppers as per above. Place the peppers into the slow cooker and cook on HIGH 3-4 hours or on LOW for 6-8 hours. When done, divide the remaining ricotta and mozzarella cheeses among the peppers. Cover and heat until the cheese melts. Top with Parmesan cheese and serve.
Serve with a green salad with oil and vinegar dressing.