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Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake is easy and delicious for a quick dinner and this tasty casserole is also Keto, low-glycemic, and South Beach Diet friendly, and it’s gluten-free if you pick the right sausage!  Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake found on KalynsKitchen.com`

I first made this Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake last year during January when lots of people are wanting more carb-conscious meals.  It took a couple of tries to get the combination of ingredients and photos I was satisfied with, and I didn’t get the keeper version until February. But this recipe is so easy, so quick, and so delicious that it’s actually perfect for a low carb dinner any time of year.  And even if you’re not watching carbs, if you like Italian sausage and peppers I bet you’ll love this for an easy meal.

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake found on KalynsKitchen.com
I liked this best with a whole pound of brown Cremini mushrooms.  Saute mushrooms in a little olive oil and layer then in the bottom of the baking dish.  Then saute red and green pepper strips and add them over the mushrooms.  Season the peppers and mushrooms with spices and black pepper.

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake found on KalynsKitchen.com
While you’re cooking the mushrooms and peppers, brown the turkey Italian sausage in a different pan.  When sausage is brown, cut into half-slices and brown again on the cut sides.  Layer the sausage in the baking dish, and sprinkle with a generous amount of grated Mozzarella.

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake found on KalynsKitchen.com
Bake at 375F/190C about 25 minutes, or until the dish is bubbling hot and the cheese is melted and nicely browned.  Serve hot and enjoy!

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake found on KalynsKitchen.com

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake 
(Makes about 6 servings, depending on what else you serve it with; recipe created by Kalyn.)

Ingredients:
2 T olive oil, divided (or less depending on your pan)
16 oz. brown Cremini mushrooms, washed and cut in thick slices
5 links (19.5 oz) hot or mild turkey Italian sausage (I used Jenni-O Hot Italian Turkey Sausage which is low in fat and gluten-free.)
2 red bell peppers, cut into thick strips
2 green bell peppers, cut into thick strips
1/2 tsp. Italian herb blend
1/2 tsp. Spike Seasoning (or use any all-purpose seasoning blend if you don’t have Spike.)
fresh-ground black pepper to taste
1 1/2 cups grated Mozzarella (more or less as desired)

Instructions:

Preheat oven to 375F/190C.  Spray a baking dish with non-stick spray or olive oil.  Wash mushrooms and cut into thick slices.  Trim away stem and seeds of peppers and cut into thick strips.  

Heat about 2 tsp. olive oil in a large non-stick pan and start to saute the sausage over medium-high heat, turning occasionally to brown on all sides.  (If you’re using pre-cooked sausage you can skip this step and just cut sausage before you brown it.)  While sausage cooks, heat about 2 tsp. olive oil in a separate pan and saute mushrooms over medium-high heat until they release their liquid, liquid is evaporated, and mushrooms are lightly browned.  Transfer mushrooms to the bottom of the baking dish.

Heat about 2 tsp. more olive oil in the same pan you cooked the mushrooms in and saute peppers over medium high heat just until they’re starting to soften, about 4 minutes.  (They will cook more in the oven, so don’t overcook if you prefer them slightly crisp in the finished dish.)  Layer the peppers over the mushrooms in the baking dish. Season the peppers and mushrooms with spices and black pepper.

When the sausage is lightly browned on all sides, remove to a cutting board and let cool enough to slice.  Then cut sausage in half lengthwise, cut into thick half-slices, reheat the pan, and brown the sausage again on the cut sides.  Layer the browned sausage over the mushrooms and peppers and sprinkle with desired amount of grated mozzarella.

Bake about 25 minutes, or until all ingredients are sizzling hot and the cheese is melted and nicely browned.  Serve hot.  Leftovers of this can be kept in the fridge for a day or two and reheated in a toaster oven or in the microwave.

Click Here for Printer Friendly Recipe

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

This should be a good choice for most Low-Carb orlow-glycemic eating plans, even Keto. If you’re making this recipe for the South Beach Diet, they would recommend lean turkey Italian sausage and reduced-fat mozzarella.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Easy Dinners with Sausage:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)

Slow Cooker Sausage and Meatballs Recipes Photo Index Page ~ Slow Cooker from Scratch

Low-Carb Stuffed Peppers with Sausage, Ground Beef, and Mozzarella ~ Kalyn’s Kitchen

Grilled Italian Sausage with Grilled Sweet Peppers ~ Katie’s Cucina

(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake found on KalynsKitchen.com

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22 comments on “Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake”

  1. Who could resist sausage and peppers? I might even pour some beaten eggs over this and turn it into a breakfast casserole!

  2. This sounds absolutely delicious! I'm a huge fan of turkey sausage, which I definitely think is just as satisfying and tasty (in some ways even more so!) as regular, full-fat pork and beef sausages. Mmmmmmm … and I love the addition of cremini mushrooms in with the peppers – great idea! Such a lovely, flavorful, healthy and easy dinner! And I have to smile at your explanation of being a "bad blogger" 😀 – I have so, so many recipes that are just awaiting the right season to be unveiled and published (or … ahem … waiting for me to remember or unearth them from the depths of my folders and notebooks)! ~Shelley

  3. I love mushrooms, I love peppers, and I LOVE sausages…this is definitely my ideal casserole!

  4. We LOVE everything in this recipe, so I'm sure it will be a hit with my family. I like Lydia's (The Perfect Panty) idea of pouring beaten eggs on top, before baking. I've set aside one evening a week (Tuesdays) when we have 'breakfast for supper', so we'll definitely enjoy this dish then. I'll serve it with buttered whole wheat English muffins, OJ, and coffee. We like to have a 'light' dessert (or snack) later in the evening while watching TV. Thanks so much for a terrific recipe!

  5. FYI, am making this right now and realize your instructions left out the spices. You might want to add this next time you update the recipe. Looking forward to eating this.

  6. This is tasty. I will make it again. I might swap onions for the mushrooms or add them in as extras. This would be really good on tortillas but, alas, I'm trying to cut my carbs. Thanks!

  7. I really love this post having so much in one blog.. Really a visual treat.

  8. There isn't anywhere in the printable recipe that says to chop sausage up into chunks after browning.. i just put the half links into the pan.. maybe add that for Pinterest? It's in the oven now.. we'll see how it goes!

    • So sorry; I can't figure out how that happened because I copy the recipe and post it with no photos to make the printable recipe, but obviously I messed up somewhere. I just fixed the printer-friendly recipe; thanks for telling me!

  9. I saw at the bottom of the recipe that this will keep for up to two days in the fridge for leftovers. I was wondering if it would keep for five days? I like to cook my meals on Sunday and then eat them throughout the week since I’m a very busy college student. Thanks!

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