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If you’re counting carbs but still crave comfort foods, this recipe is for you!
Keto stuffed peppers made with lean ground turkey and Italian sausage are super tasty and easy to prepare. Make this dish in under 45 minutes!
Unlike classic recipes, these delicious Keto stuffed bell peppers contain no rice! Adding extra meat is an easy low carb solution that still delivers a filling a delicious meal.
The combination of lean ground turkey and Italian sausage really boosts the flavor and balances the sweetness of the veggies. With only 12 net carbs per serving, it’s a great option for any low carb diet.
Enjoy more low carb versions of your favorite flavors with my Easy Chicken Egg Roll Bowls or swap the grains in this teriyaki salmon recipe for cauliflower rice instead!
Key ingredients & substitutions for Keto Stuffed Peppers
- Bell peppers — I prefer the sweetness of the red variety, but any color will work!
- Meat — This recipe calls for a 2-to-1 ratio of ground turkey to Italian sausage. You can always use all lean ground turkey if you want to save calories, but I think the sausage really boosts the flavor.
- Spaghetti sauce — Most spaghetti sauce contains sugar, so look for a brand specifically labeled “no sugar.” As an alternative, you may substitute a tablespoon of tomato paste and a 15-ounce can of drained diced tomatoes.
- Cheese — Stir freshly grated Parmesan into the filling, then top the Keto stuffed peppers with mozzarella, cheddar, or an Italian blend.
tips
- Some brands of Italian sausage may not be gluten free. To be safe, be sure to check the packaging to make sure wheat has not been added as a binding agent.
- Always grate your cheese by hand for the best flavor and texture. Bagged shreds have an anti-caking agent to prevent clumping, but this also creates a waxy texture and prevents the cheese from melting well.
How to make Keto stuffed bell peppers?
STEP 1 | Prep each bell pepper
How you slice them will depend on the size. If they are particularly large, cut them in half from top to bottom through the stem. For medium-sized ones, slice off the top and chop it up for other recipes.
Remove the seeds and place each pepper cut-side up on a baking sheet lined with foil. Pre-bake for a few minutes, drain off the liquid, and return them to the pan.
STEP 2 | Make the filling
Brown the meat in a large skillet with the onion and garlic. Stir frequently, then drain off the grease before adding the seasoning.
Stir in the spaghetti sauce ½ cup at a time, using just enough to coat the meat completely. Simmer for 2 to 3 minutes or until any moisture is absorbed. Then, remove from heat and stir in the Parmesan.
STEP 3 | Stuff and bake
Carefully spoon the filling into each bell pepper cup. Top with shredded mozzarella and bake until the cheese is melted and lightly browned.
tips
- Bell peppers release liquid as they cook, so pre-baking them helps to keep the dish from becoming soggy. Just be sure not to overcook them before stuffing or they will be withered by the end.
- Dice up any leftover bell pepper and put it in a resealable freezer bag to store for later use. Having some on hand is perfect for omelets or breakfast scrambles!
Frequently asked questions
Because the net carbs are low, you can easily fit these into a ketogenic diet. The exact macros can vary by color, so you may need to be more selective if you are just starting out.
Yes, you should always brown the meat before stuffing. Otherwise, the peppers would shrivel up during baking before the filling is cooked through.
Put them back in the oven, covered in a layer of foil, at 350 degrees for 15 to 20 minutes until warmed through.
Serving suggestions
These are more than enough for a meal on their own! If you want to add a side or two, you can’t go wrong with cauliflower rice or roasted asparagus. Or, stick to a classic green salad with your favorite low carb dressing.
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First Published: August 28, 2014. Last Updated: March 27, 2021.
Keto Stuffed Peppers
Ingredients
- 6 medium red bell peppers or 3 large
- 1/2 teaspoon kosher salt
- 1 1/2 lb. lean ground turkey
- 1/4 lb. lean ground Italian sausage mild or spicy
- 1/2 medium sweet onion diced
- 1 medium garlic clove minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup spaghetti sauce no-sugar
- 3 tablespoons grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 450°F. Line a baking sheet with aluminum foil and spray lightly with cooking spray.
- If using large bell peppers, cut them in half from top to bottom. It using medium size bell peppers, slice off the top 1/4 of the pepper. Remove the seeds and place the peppers on the baking sheet, cut side up and salt the inside.
- Bake for 2 to 3 minutes, then drain off any liquid and return the peppers to the baking sheet.
- Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the ground turkey, Italian sausage, onion, and garlic. Cook for 5 minutes, stirring frequently. Drain off the grease.
- Sprinkle the basil and oregano ore on top of meat and stir. Add the spaghetti sauce 1/2 cup at a time, using just enough to completely coat the meat. Cook for 2 to 3 minutes or until any moisture is absorbed. Remove from the heat and stir in the Parmesan cheese.
- Spoon the meat mixture into the bell pepper cups. Top with shredded mozzarella cheese and bake 15 to 20 minutes, until the cheese is melted and lightly browned.
Video
Notes
- Remember, bell peppers release liquid as they cook, so pre-baking them for a few minutes helps to keep the stuffed peppers from getting watery. Just be sure not to overcook them before stuffing to avoid ending up with a withered stuffed pepper in the end.
- Dice up any leftover bell pepper and put in a resealable freezer bag to freeze for later use, for example, in an omelet.
For gluten-free:
- Some brands of Italian sausage may not be gluten free. To be safe, be sure to check the packaging to make sure wheat has not been added as a binding agent.
For keto:
- Most spaghetti sauce contains sugar, so look for a brand specifically labeled no sugar. As an alternative, you may substitute a tablespoon of tomato paste and a 15-oz. can of drained diced tomatoes.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
My garden was overflowing so I too made Stuffed Bell Peppers recently. These look yummy,
Thank you, Regina! Was your recipe similar?
Looks yummy. What do you serve them with? Green vegetables?
Leigh, I serve mine with a side salad and a green vegetable. These would also be tasty with a rice pilaf.