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Keto Creamy Italian Sausage Stuffed Peppers

Close-up of three Keto Creamy Italian Sausage Stuffed Peppers, topped with melted cheese, served on a white plate.
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Make these low-carb stuffed bell peppers filled with savory Italian sausage and a rich, creamy cheese mixture. This recipe adheres strictly to ketogenic guidelines.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 pound Italian sausage (casings removed)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish.
  2. Prepare the peppers: Cut the bell peppers in half lengthwise and remove the seeds and white membranes. Place the pepper halves cut-side up in the prepared baking dish.
  3. Cook the sausage: Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Sauté aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove the skillet from the heat.
  5. Make the creamy filling: In a medium bowl, combine the softened cream cheese, heavy cream, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Mix until smooth.
  6. Combine filling: Stir the cooked sausage and onion mixture into the cream cheese mixture until everything is evenly incorporated.
  7. Stuff the peppers: Spoon the sausage filling evenly into the hollowed-out pepper halves. Mound the filling slightly.
  8. Bake: Cover the baking dish loosely with aluminum foil. Bake for 30 minutes.
  9. Top and finish: Remove the foil, sprinkle the cheddar cheese over the top of each stuffed pepper, and return the dish to the oven, uncovered, for another 10 to 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  10. Let cool slightly before serving.

Notes

  • You can use ground beef or ground turkey instead of Italian sausage if you adjust the added seasonings to match the desired flavor profile.
  • For extra flavor, add 1/4 cup of chopped sun-dried tomatoes (packed in oil, drained) to the filling mixture.
  • If your cream cheese is not fully softened, you can microwave it for 15 seconds to make mixing easier.

Nutrition

Find it online: https://afripaket.com/keto-creamy-italian-sausage-stuffed-peppers/