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low carb stuffed peppers
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5 from 6 votes

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!  
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: dinner, Main Course
Cuisine: American
Keyword: gluten free, Recipe for stuffed peppers
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
  • Kosher 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