Low Carb Stuffed Peppers with Sausage and Cauliflower Rice These low carb stuffed peppers are filled with delicious cauliflower rice, sausage, and cheese. The leftovers make great lunches for busy moms too!

low carb stuffed peppers

These Low Carb Stuffed Peppers are really easy to prepare and make for adults and picky eaters.  Simply let the kids eat the filling out of the pepper, or serve them extra filling on its own.  With the cauliflower rice, they are getting a nice dose of yummy veggies!

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I recently visited Kroger to get some things that I forgot during our last trip just a couple of days ago (I’m constantly doing this, anyone else?).  I bought one of those pretty packs of bell peppers.  You know the ones…with the yellow, red, and orange.  I love looking at them in my shopping cart because they are so colorful!  Then I bring them home and i’m like, what an I going to do with these?  And that’s when I decided I would make these low carb stuffed peppers!

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This recipe for low carb stuffed peppers was super easy to make (thats my motto around here), and really delicious!  My kids and adult kid (aka husband) will not eat bell peppers, so instead of serving theirs in the pepper, I just put the filling in a bowl and they eat it up!  I love bell peppers, especially yellow, so more for me, ha! Does anyone else have an extra kid in the form of a husband?

Cauliflower rice is so easy to make, almost as easy as carb filled rice.  I cut the cauliflower florets off of the head and put them all in my food processor and pulsed it a few times until the cauliflower resembles rice.  I have a Ninja blender that has a separate bowl to use as a food processor.  I love my Ninja blender so much!  I’ve seen people ooooh and aaaah over Vitamix and Blendtec blenders, but I seriously think the Ninja is just as good, for a fraction of the cost!

You could also follow my tutorial for Microwave Cauliflower Rice.  I show you how to make your own packs of frozen cauliflower rice.

cauliflower rice in a food processor

There is no need to cook the cauliflower rice before putting it in the low carb stuffed peppers…because it will cook in the peppers!  To get the rest of the filling ready, I sautéed my sausage until it was cooked through, and I also cleaned out my peppers.  Instead of cutting them in half, I cut a side off and I removed the seeds.


Low Carb stuffed peppers filling

I then combined the cauliflower rice, sausage, and 1 cup of cheese in a large bowl and seasoned with salt and pepper to taste.  Spoon the mixture into the peppers and top with more cheese.  I had leftover mixture that I reserved for my kids (and husband).  I covered them with foil, then baked at 350 for 30 minutes.  Then remove the foil and bake for 15 more minutes.

These low carb stuffed peppers make perfect leftover lunches for the week!

Another super yummy stuffed pepper recipe you should try is Philly Cheesesteak Stuffed peppers!

low carb stuffed peppers

Low Carb Stuffed Peppers with Cauliflower Rice and Sausage

These low carb stuffed peppers are really easy to prepare and make for adults and picky eaters. Simply let the kids eat the filling out of the pepper, or serve them extra filling on its own. With the cauliflower rice, they are getting a nice dose of yummy veggies!  
5 from 5 votes
Print Rate
Course: dinner, Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 348kcal


  • 3 tri-color peppers
  • 1 head of cauliflower
  • 12 oz of Italian sausage , or your favorite sausage
  • 1 cup cheddar cheese plus more for sprinkling on top
  • salt and pepper to taste


  • Pre-heat oven to 350F
  • Cut the cauliflower florets off of the head and place in a food processor
  • Pulse until the cauliflower resembles rice
  • Cook sausage in a skillet until it is no longer pink
  • Remove sausage from pan with a slotted spoon and let drain on paper towels
  • Add sausage and cauliflower rice to a large bowl with 1 cup cheese. Stir to combine
  • Add salt and pepper to taste
  • Cut the peppers tops off, cut them in half, or you can cut a side off and remove the seeds
  • Place the peppers cut side up into a baking dish
  • Spoon the mixture into the peppers and sprinkle with cheddar cheese
  • Cover tightly with foil and bake at 350F for 30 minutes
  • Remove foil and continue to bake for 15 minutes or until cheese is bubbly.
  • Use remaining mixture to serve to picky kids and husband


Calories: 348kcal

I hope you enjoyed this low carb stuffed peppers recipe!  Pop on over here to see what else I’ve been cooking up for dinner!

These low carb stuffed peppers are filled with delicious cauliflower rice, sausage, and cheese. The leftovers make great lunches for busy moms too!

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    • Shan
    • January 14, 2019

    Beautiful article. Your images and style of writing surely captivates. Now i am getting hungry! Once again, thank you

    • Julie
    • December 3, 2018

    Will make these but would love a nutrition label attached. Thank you.

  1. Pingback: 20 Amazing Low-Carb Dinners with Cauliflower Rice - Kalyn's Kitchen

  2. Pingback: Ten Low-Carb Stuffed Peppers Recipes – Kalyn's Kitchen

    • Molly
    • July 23, 2017

    Made these last night…FABULOUS! It amazes me that there was nothing bad in them and they tasted so decadent…would actually serve company these delicious peppers!!

      • jenniferbanz
      • July 23, 2017

      Thank you Molly! I’m so glad you liked them!

  3. Stuffed peppers are the best and love that you use cauli rice for a low carb variation. Yum!

    • Jill
    • June 28, 2017

    I love that this uses cauliflower rice. I need some more “hearty” low-carb recipes in my collection!

  4. I love the use of cauliflower rice in these stuffed peppers! Definitely holding onto this recipe!

  5. My husband LOVES stuffed peppers, and I never remember to make them! I actually have some peppers that need used right now- this sounds delicious!

    • Jenn - peas and crayons
    • June 28, 2017

    LOVING these low-carb stuffed peppers! My family would adore this recipe for dinner!

    • Candy C
    • June 19, 2017

    This was really good, thank you! I did not precook the cauliflower rice and it was just fine. 🙂

      • jenniferbanz
      • June 19, 2017

      That’s good to know Candy! Cuts down on the prep time. I’m so glad you liked them!

    • Julie
    • May 10, 2017

    Quick question… I want to try this recipe, but I’m a bit confused. You say to put the cauliflower rice in a pot w/ butter & seasonings and steam until tender. Usually steaming involves water… Does the water come out of the cauliflower during the cooking process?

      • jenniferbanz
      • May 10, 2017

      No water is needed because of the water content of the cauliflower and you don’t want it to be soggy.

  6. Reply

    Happy Friday! Just letting you know I featured this recipe in my weekly Low-Carb Recipe Love in a collection of Low-Carb Stuffed Peppers Recipes. I hope a lot of my readers will click over and try your recipe!

      • Low Carb with Jennifer
      • February 17, 2017

      Thank you!

  7. Reply

    Omnomnomnom this makes low carb just looks delicious.

  8. Reply

    This looks like a delicious new take on a classic dish. I’m sure the sausage flavor goes perfectly with the peppers, and who doesn’t want to reduce their carb consumption. Definitely going to be making these soon!

  9. Reply

    I just made cauliflower rice for the first time this weekend with cranberry & raisin pretty yummy =) I can see how this would work great in stuffed peppers.

    • Arfa
    • November 16, 2016

    OMG this is so tempting. I’d definitely recommend this recipe to my sister so that she cook it for me 😉 Stuffed peppers are always so good to taste.

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