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keto stuffed peppers in a white casserole dish
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5 from 6 votes

Keto Stuffed Peppers Recipe

Instead of the traditional filling, these keto stuffed peppers are loaded with Italian sausage, veggies, and lots of cheese. They are loaded with protein and fiber so they make a filling keto meal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dinner
Cuisine: American
Keyword: gluten free, keto stuffed pepper, keto stuffed peppers recipe, low carb stuffed peppers
Servings: 4
Calories: 494

Ingredients

  • 4 Green Bell Peppers, tops and seeds removed
  • 1 Pound Ground Italian Sausage
  • 1 Cup Chopped Mushrooms
  • 2 Cloves Garlic, Minced
  • 10 ounces frozen riced Cauliflower, thawed
  • 1 ½ Cups Shredded Monterey Jack Cheese divided
  • Kosher salt and pepper to taste
  • Red pepper flakes if desired

Instructions

  • Pre-heat the oven to 350F.  Place the peppers in a large microwave safe bowl and cover with plastic wrap. Microwave on high for 5 minutes (this step is to soften the peppers so they do not take as long to cook.)
  • In a large skillet over medium-high heat, cook and break up the sausage until no longer pink and cooked through.  Reduce the heat to medium and add in the chopped mushrooms, garlic, and cauliflower.  Cook for 5 minutes. Stir in 1 cup of cheese and season with salt and pepper to taste.  Remove from heat.
  • Using a spoon, fill each green pepper with the filling mixture, packing each one full and smoothing out the top.  Top with the remaining ½ cup of cheese.
  • Bake in the pre-heated oven for 30 minutes.  The peppers should be tender and the cheese will be melted and bubbly.

Notes

7 net carbs is pretty good for a stuffed pepper recipe. You could make it even less per serving if you cut the peppers in half before stuffing to make this recipe 8 servings instead of 4.

Nutrition

Calories: 494 | Carbohydrates: 12g | Protein: 31g | Fat: 33g | Saturated Fat: 15g | Sodium: 1454mg | Fiber: 5g