Kalyn's Kitchen

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake is easy and delicious for a quick dinner that will be a hit with everyone who likes sausage and peppers! 

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Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake close-up photo

I first made this Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake several years ago during January when I knew people were looking for easy low-carb meals. It was almost an immediate hit on the blog and this is also one of my personal favorites as well, making it perfect to spotlight for a Friday Favorites pick! And when I decided to feature the recipe again it sounded so tasty that recently I made it again and took some slightly-improved photos. Kara and I had fun trying to match the styling of the photo to the earlier pics (which you can see all over Pinterest) while making the food look even tastier than it did in the earlier photos.

And this recipe is so easy, so quick, and so delicious that it’s perfect for a low carb dinner any time of year, but it’s also red and green if you like having a dinner with holiday colors! If you like Italian sausage and peppers and cheese, I bet you’ll love this for an easy meal.

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake process shots collage

How to make Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake:

(Scroll down for complete printable recipe plus nutritional information.)

  1. I liked this best with a whole pound of brown Cremini mushrooms.  Saute mushrooms in a little olive oil.
  2. While you’re cooking the mushrooms, brown the turkey Italian sausage in a different pan. 
  3. When mushrooms are cooked layer than in the bottom of a large baking dish.
  4. Then saute red and green pepper strips until they’re barely starting to soften and layer them over the mushrooms in the baking dish. 
  5. Season the peppers and mushrooms with spices and black pepper.
  6. When sausage is brown, cut into half-slices and brown again on the cut sides. 
  7. Add a layer of sausage in the baking dish.
  8. Sprinkle with a generous amount of grated Mozzarella cheese.
  9. Bake at 375F/190C about 25 minutes, or until the dish is bubbling hot and the cheese is melted and nicely browned. 
  10. Serve hot and enjoy! This will stay good in the fridge for several days and it reheats well. I also heard recently from a reader named Carol who says she freezes it and it is just as good after it’s been frozen!

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake thumbnail photo

More Easy Dinners with Sausage:

Sausage and Meatballs Recipes Index ~ Slow Cooker or Pressure Cooker
Low-Carb Stuffed Peppers with Sausage, Ground Beef, and Mozzarella ~ Kalyn’s Kitchen
Low-Carb Sausage and Kale Mock Lasagna ~ Kalyn’s Kitchen
Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage ~ Kalyn’s Kitchen
Breakfast Casserole with Sweet Italian Sausage, Mushrooms, and Cheese ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake close-up photo

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake

Yield 6 servings
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake is easy and delicious for a quick dinner.


  • 2 T olive oil
  • 16 oz. brown Cremini mushrooms, washed and cut in thick slices
  • 19.5 oz hot or mild turkey or pork Italian sausage (see notes)
  • 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)


  1. Preheat oven to 375F/190C.  Spray a large baking dish with non-stick spray or olive oil.
  2. Wash mushrooms and cut into thick slices.  Heat a little olive oil and saute the mushrooms.
  3. Heat a little olive oil in another large non-stick pan and start brown 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.)
  4. When mushrooms have released their liquid, liquid is evaporated, and mushrooms are lightly browned, transfer mushrooms to the bottom of the baking dish.
  5. Trim away stem and seeds of peppers and cut into thick strips.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.)
  6. Layer the peppers over the mushrooms in the baking dish. Season the peppers and mushrooms with Italian Herb Blend, Spike Seasoning, and black pepper.
  7. 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.
  8. Layer the browned sausage over the mushrooms and peppers and sprinkle with desired amount of grated mozzarella.
  9. Bake about 25 minutes, or until all ingredients are sizzling hot and the cheese is melted and nicely browned.
  10. Serve hot.


I used Jenni-O Hot Italian Turkey Sausage for this recipe which is low in carbs and gluten-free. Use pork sausage if you prefer more fat. Leftovers of this can be kept in the fridge for a day or two and reheated in a toaster oven or in the microwave.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 219Total Fat: 15gSaturated Fat: 6gUnsaturated Fat: 9gCholesterol: 34mgSodium: 407mgCarbohydrates: 8.1gFiber: 2gSugar: 5gProtein: 13g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake should be a good choice for most Low-Carb or low-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 Casserole Recipes to 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.

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    51 Comments on “Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake”

  1. This is delicious! I call this my pizza topping dish by browning up 1lb  Boulder Italian Sausage with some white onion, green pepper, a can of mushrooms. I place it all in a casserole dish and top with black olives, green olives fresh garlic fresh diced jalapeños, and Monterey Jack cheese. I’ve added pasta sauce, but didn’t think it added anything.

  2. I’m just trying to meal prep today (it’s snowing in Texas)! I am trying to use what I have in my freezer, pantry, fridge. My question is “how long do you think this would be okay to just prep everything and then bake on the day we want to eat it”?  Any suggestions on what I need to do to make it work best?

    • I definitely haven’t done it that way and I have to say I don’t think the flavor and texture of the finished dish will be improved by being partially cooked and then sitting in the fridge for a few days. If you want to do some of it ahead, I’d brown the sausage, slice the mushrooms, and cut up and peppers and store them all separately in containers in the fridge. Then I would cook the veggies, assemble the dish, and bake when you want to eat it.

  3. This was delicious. Served it over roasted cauliflower with some marinara on the side. Also, I only had bulk ground sausage, so I made little irregular chunks which got all crisp in the frying pan. And I added onions. Great idea!

  4. Could you put marinara sauce on the bottom? Or would that make the carbs climb?

    • That would definitely add some carbs, depending on how much sauce you used. Rao’s is the lowest carb sauce I have found if you decide you want to try it.

  5. I had this frozen for 6 months and it was just as good as when I made.

    • Ah, thanks for letting me know that. I will let the commenter below know it will freeze well, and also add it to the recipe!

  6. What do you suggest to serve with this?

    • I definitely think this could be a one-dish meal with the variety of ingredients, but I always love having some kind of salad with just about any main dish. I’d love a simple arugula salad with this, but here are the Salad Recipes if you want to look and see what looks good to you.

  7. Do you think that this would freeze well?

    • (Coming back to edit because after I wrote the reply below someone saw it and commented that she had it frozen for 6 months and it was just as good as when she made it.)

      I am not 100% sure. I don’t think it will ever be as good after it was frozen as it is when you first make it, but I don’t think freezing will ruin it.

      I’d love to hear what you think if you do try freezing it!