If you’re counting carbs but still crave comfort foods, these Keto Stuffed Bell Peppers made with a combination of lean ground turkey and Italian sausage are super tasty and super easy to prepare.

Unlike the classic American stuffed peppers we grew up eating, these delicious keto stuffed bell peppers skip adding rice to keep this dish low carb and gluten free, all while delivering a very filling and very delicious meal.

Today’s recipe uses a 2-to-1 ratio of ground turkey to Italian sausage, but you can always use all lean ground turkey if you’re concerned about the extra calories. Personally, I think adding the Italian sausage really boosts the flavor in this keto friendly stuffed peppers recipe.

If you love red bell peppers like I do, you may also enjoy my Roasted Red Pepper and Artichoke Tapenade or Roasted Red Pepper and Bacon Bruschetta!

Let’s dig in!

It all started last weekend when I spied bushels and bushels of beautiful red bell peppers at the farmer’s market in Nashville selling for just 50 cents each!

Since these were such a bargain and since I adore red bell peppers, I came home with a sackful and needed ideas for how to use them up. Why not make low carb stuffed peppers?

Normally, stuffed peppers would be made with green bell peppers. Their mild bitterness is a nice contrast to the typical ground beef filling, but I thought the red bell peppers would pair especially well with Italian flavors.

So, here you are — an easy Keto Stuffed Peppers recipe made with red bell peppers and an Italian flair. It was a real winner with my family!

Key ingredients

• bell peppers — I prefer the sweet red bell peppers, but any color pepper works
• ground turkey — may use all ground turkey for less calories
• ground Italian sausage — the spices in the sausage amp up the flavor
• no-sugar spaghetti sauce — to keep it keto friendly
• grated Parmesan cheese
• mozzarella, Italian blend, or cheddar cheese — for melting on top

Instructions

STEP 1 | Prep the bell peppers

• Select either 3 large red bell peppers or 6 medium size peppers. If using large peppers, cut the peppers in half from top to bottom and remove the seeds.
• If using medium bell peppers, slice off the top 1/4 of the bell pepper ad remove the seeds. Save the tops to chop for other recipes.
• Line a baking sheet with aluminum foil and spray lightly with cooking spray. Place the peppers on the baking sheet, cut side up and salt the inside of the peppers.
• Bake at 450 degrees for 2 to 3 minutes, then drain off any liquid and return the peppers to the baking sheet.

STEP 2 | Make the filling

• 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, then drain off the grease.
• Sprinkle dried oregano and basil on top of the meat and stir. Add the spaghetti sauce 1/2 cup at a time, using just enough to coat the meat completely.
• Cook for 2 to 3 minutes or until any moisture is absorbed. Remove from the heat and stir in the Parmesan cheese.

STEP 3 | Stuff and bake

• Carefully 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.

Related recipes

• BBQ Turkey Stuffed Peppers
• Spinach Stuffed Tomatoes
• Easy Meatloaf Muffins
• Ham and Cheese Potato Bites
• Stuffed Pepper Meatloaf

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First Published: August 28, 2014. Last Updated: March 27, 2021.