Keto Stuffed Peppers Recipe • Low Carb with Jennifer (2024)

Instead of the traditional filling, these keto stuffed peppers are loaded with Italian sausage, veggies, and lots of cheese. Typically stuffed peppers require a lot of time in the oven but in this recipe I will teach you how to make them in no time!

Stuffed peppers are such a traditional meal that we all probably grew up eating. I know I remember eating the filling when I was a kid and throwing out the pepper. Nowadays, I love to make these keto stuffed peppers for meal prep because they are a complete meal with lots of protein and veggies. They are packed with fiber and keep me full for hours!

This keto stuffed peppers recipe are not the only flavor option I have for stuffed peppers! You will have to check out my Chicken Philly Cheesesteak Stuffed peppers, Air Fryer Stuffed Peppers, and my Unstuffed Peppers Casserole that is loaded with ground beef, tomatoes, and cheddar cheese.

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.

Ingredients needed

This section explains how to choose the best ingredients for this keto stuffed peppers recipe, what each one does in the recipe, and substitution options. For a printable recipe, see therecipe card below.

4Green Bell Peppers, tops and seeds removed - you could actually use any color pepper you like. Red, yellow, or orange will all work.

1PoundGround Italian Sausage - I like to use Italian pork sausage for these keto stuffed peppers because it adds so much flavor. If Italian sausage isn't your thing, you could use any ground meat such as ground beef, ground turkey, or ground chicken.

1CupChopped Mushrooms - not a fan? leave them out! You could also use chopped onion or even chop up the tops of the bell peppers and add those into the veggie mix!

2ClovesGarlic, Minced

10ouncesfrozen riced Cauliflower, thawed

1 ½CupsShredded Monterey Jack Cheesedivided - The Monterey Jack really adds to the melty cheese factor. You could also use mozzarella cheese. Yum!

Kosher salt and pepper to taste

Red pepper flakes if desired - you can sprinkle some red pepper flakes or Italian seasoning into the filling (about 1 teaspoon) to add a little kick of spice.

How to make keto stuffed peppers

This section explains how to make this keto stuffed peppers recipe, step by step. For a full printable recipe, see therecipe card below.

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.

Transfer the peppers to a baking dish and season the insides with salt. Using a spoon, fill each green bell 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.

Tips for the best low carb stuffed peppers

• If you aren't a fan of the microwave, you can skip that step. Simply place the raw bell peppers in the casserole dish and bake them covered with foil for 30 minutes. Remove the foil and then bake for an additional 10-15 minutes or until the cheese is nice and bubbly.
• Store the keto stuffed peppers in an airtight container and eat them for meal prep.

More keto dinner recipes

• Steak Tips Recipe
• The Best Keto Lasagna
• Keto Beef Tips and Gravy
• Keto Meatloaf

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