You only need 3 ingredients to make this crowd pleaser of a recipe - savory sausage meat, bell peppers and tomato paste. Get an easy, keto-friendly, hot meal on the table in an hour with low-fuss.
Total carbs 20g, net carbs 13g per 2 peppers
This keto recipe is a mashup of classic stuffed peppers and Italian-style sausage with peppers. Instead of a high-carb Italian sandwich roll, I use bell peppers as a nifty container for the sausage meat. Have these for dinner with leftovers to spare for a quick hot lunch later in the week. These juicy, savory, protein-packed peppers will keep you satisfied without weighing you down.
Why make this dish?
- Cut carbs
Classic stuffed peppers are typically filled with starchy refined grains such as white rice. Often times there's more rice than meat.
- It's keto
- It's easy
With just a little bit of prep, the rest is hands-off cook time in the oven.
- Cut prep and cleanup time
Traditional stuffed peppers usually involve a mixing bowl and skillet for mixing and sautéing the filling which adds prep and cleanup time.
- It's satisfying
This dish is full of fiber, protein and fat.
- You can cook for a crowd
- You can make this ahead of time
You can eat it for dinner and pack it for lunch the next day.
- It's delicious
What can I say? Juicy, savory sausage is delicious.
All you need are 3 simple ingredients:
Using sausage meat keeps this recipe simple. Since sausage is already seasoned there is no need to fuss with seasonings like salt, pepper, herbs and spices. Try to get loose sausage if you can find it. When I made this recipe the store only had sausage links. Just slit open the links lengthwise and peel away the casing from the meat. Drop the meat directly into the peppers. Use 1 link per pepper.
- Bell Peppers
Use large red or green bell peppers. Yellow peppers have a higher carb count.
- Tomato Paste
Top with tomato paste for a simple sauce. Get tomato paste in a tube, if you can. It's just more convenient. You can easily squeeze out the right amount, screw the cap back on and store what is left in fridge for later.
Equipment you'll need:
This is a one-pan meal. All you need is a 13x9-inch baking dish.
How to serve:
These stuffed peppers are very satisfying on their own. Depending on your personal carb budget, you can choose to serve them with a side salad, vegetable, whole grains or a small piece of bread to sop up the juices.Print
If you love sausage and peppers, you’ll love this easy keto-friendly dinner.
2 pounds pork sausage, loose
4 green bell peppers
4 red bell peppers
8 teaspoons tomato paste
2 cups water
grated Parmesan cheese (optional)
- Preheat oven to 375°F.
- Cut tops off peppers and set aside. Use a spoon to scrape out the seeds and membranes. Turn peppers upside down and tap sides to shake out stray seeds. Place peppers, cut sides up, in a 13x9-inch baking dish.
- Stuff peppers with sausage meat. Divide meat evenly among the peppers. Pour water into dish around peppers.
- Squeeze a teaspoon of tomato paste onto each stuffed pepper. Place tops over peppers.
- Bake stuffed peppers in a 375°F oven for 1 hour.
- Garnish each pepper with a sprinkling of grated Parmesan cheese if desired.
If you can't find loose sausage meat, you can use sausage links. Just slit open the links lengthwise and peel away the casing from the meat. Drop the meat directly into the peppers. Use 1 link per pepper.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Bake
- Cuisine: American
Keywords: easy keto sausage stuffed peppers