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!
PIN Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake!
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.
What ingredients do you need for this recipe?
(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Olive Oil (affiliate link)
- brown Cremini mushrooms
- hot or mild Italian sausage
- red bell peppers,
- green bell peppers
- Italian Herb Seasoning (affiliate link)
- Spike Seasoning (affiliate link), or use any all-purpose seasoning blend if you donโt have Spike.
- fresh-ground black pepper to taste
- grated Mozzarella Cheese
What kind of Italian Sausage did we use for this recipe?
You can use either pork, turkey, or chicken Italian Sausage for this recipe. Use hot or mild sausage, whichever your family prefers.
What if you don’t like green bell peppers?
You can definitely use all red peppers for this recipe if you don’t like the sharper flavor of the green peppers.
How to make Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake:
(This is ONLY a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I liked this best with a whole pound of brown Cremini mushrooms. Saute mushrooms in a little olive oil.
- While you’re cooking the mushrooms, brown the Italian sausage in a different pan.
- When mushrooms are cooked layer them in the bottom of a large baking dish.
- Then saute red and green pepper strips until they’re barely starting to soften and layer them over the mushrooms.
- Season the peppers and mushrooms with spices and black pepper.
- When sausage is brown, cut into half-slices and brown again on the cut sides.
- Add a layer of sausage in the baking dish.
- Sprinkle with a generous amount of grated Mozzarella cheese.
- 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!
- 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!
More Easy Dinners with Sausage:
- Stuffed Peppers with Italian Sausage and Ground Beef
- Sausage and Kale Mock Lasagna Casserole
- Stuffed Peppers with Beef, Sausage, and Cabbage
- Baked Penne with Sausage
- Air Fryer Sausage and Peppers
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake
Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake is easy and delicious for a quick dinner.
Ingredients
- 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.ย Spike Seasoningย (or use any all-purpose seasoning blend if you donโt 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 large baking dish with non-stick spray or olive oil.
- Wash mushrooms and cut into thick slices. Heat a little olive oil and saute the mushrooms.
- 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.)
- When mushrooms have released their liquid, liquid is evaporated, and mushrooms are lightly browned, transfer mushrooms to the bottom of the baking dish.
- 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.)
- Layer the peppers over the mushrooms in the baking dish. Season the peppers and mushrooms with Italian Herb Blend, Spike Seasoning, 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.
Notes
I usedย Jenni-O Hot Italian Turkey Sausage for this recipe which is low in carbs and gluten-free. Use pork sausage if you prefer or can't find the turkey sausage.
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
Yield
6Serving Size
1Amount 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake should be a good choice for 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 Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalynโs Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes Iโm sharing there.
70 Comments on “Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake”
I made this tonight. I halved it being as it’s just me. I had a quarter of it, and a salad. It was delish!!! My sis tried a bite and loved it. She’s going to take some to work tmrw. Def will b making this again!!! ๐๐คค
So glad you enjoyed it! Thanks for letting me know.
Great idea and super simple. I made a plant-based version using Impossible sausage and plant- based shredded cheese.ย
So glad you enjoyed it and were able to adapt it to your personal eating needs!
Delicious, added a little twist. Made it a spaghetti bake by lining the pan with whole wheat spaghetti (1/2 box), then follow the directions regarding mushrooms, added onion, then the peppers. Spread half jar of spaghetti sauce and mix in. Sprinkle mozzarella, Add the sausage, spread the other half jar of sauce on top and finalize with more mozzarella and bake as directed.
Very Good!!! Will be making again!
Interesting twist on my recipe; so glad you enjoyed it!
This has become one of our favourites. I have halved the recipe for the two of us and itโs still two meals. Last time I made the whole thing and put some on the freezer which I read was also good. Will definitely share with my friends.ย
Thanks Judi! So glad you are enjoying it!
Absolutely delicious!!! Bravo!!
Thank you; so glad you enjoyed it!
Would zucchini be good in this? If so, how would you recommend cooking it?ย
I’m not sure about Zucchini. For sure it would have to be pre-cooked separately from the other ingredients. Cook at high heat so the zucchini will release some of the water.
What is maybe problematic is that the zucchini will be quite done (and possibly too soft) by the time it is cooked in a pan and the baked for 25 minutes. But it might be fine. I’d love to know how it goes if you try it.
I added some sautรฉed sweet onions with the peppers and mixed in s small amount of fresh tomato sauce. Serve over pasta for the kids.ย
I like the sound of that!
Cover with foil to bake, I assume? ย Thank you!
No, I didn’t cover it.
Iโm thinking of serving this over cheesy grits!ย
If you don’t mind the carbs, I think that sounds delicious!
So good! I altered it a little. Used Italian season, oregano, basil, fresh garlic, garlic salt. Yummy!
So glad you enjoyed it!
Can you make with ground sausage instead of using links?
Yes, that would work but personally I’d try to keep it in clumps rather than breaking it apart when you cook it. Hope you enjoy!
Sounds delicious. Any recommendations to replace the mushrooms? ย One of my guests doesn’t eat them.ย
Maybe artichoke hearts? Or just use a bit more peppers. Hope you enjoy.
This is delicious! I call this my pizza topping dish by browning up 1lb ย 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 jalapeรฑos,ย and Monterey Jack cheese. Iโve added pasta sauce, but didnโt think it added anything.
So glad you’re enjoying it. Love hearing how you have adapted it!
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”? ย 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.
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!
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.
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!
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.
Do you think that this would freeze well?
Someone saw this and commented that she had it frozen for 6 months and it was just as good as when she made it.)
I’d love to hear what you think if you do try freezing it!
Made this recipe as written and it turned out fantastic. Very tasty! I was glad I had Spike seasoning on hand. I debated on skipping the sautรฉing of the peppers and mushrooms before putting in the dish, but I am glad I didn’t as it turned out perfectly! I put a few more sausage links than called for so we have lunches for work tomorrow, excited to eat it again!
How fun hearing this, so glad you enjoyed it!
Very yummy, Thanks!
Hi Jennifer. Glad you enjoyed it!
Do you think Goats cheese would work with this instead of mozzarella? I only have goats cheese or cheddar in my fridge.
Flavor-wise I think the goats cheese would taste good. But it will melt completely in the oven and won’t hold the dish together like a firmer cheese would. I would probably pick cheddar out of the two options you have.
This was delicious! I was a little dubious thinking it might be lacking without any sauce but it was amazing! Easy to cook, quick and satisfying. So good!
I did skip a step and cut up the sausage and browned it versus browning whole and cutting and browning more.
We will make this again for sure!
So glad you enjoyed; thanks for letting me know!
That is now in the post.
Kind of horrified that there is no onion in this so I definitely added one! It’s the 1/2 Italian in me! Looks and smells delish!
Feel free to add anything you’d like!
I added cilantro!
I always like the sound of that!
Made this tonight and I haven’t had much luck with Keto low carb meals for taste. We loved this. I added onions with the peppers and a layer of baby spinach (could use more if wish), plus I may add cauliflower next time as well. I had honey garlic sausages so used those. Very tasty!
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!
I haven’t kept it that long, but I think it will probably work. I like to cook on the weekend too!
Awesome! Thanks! This looks so good! I’m making it this Sunday for sure!
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!
I really love this post having so much in one blog.. Really a visual treat.
Thanks Tina; glad you like it!
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!
Glad you enjoyed it. I'm a big fan of low-carb tortillas, Mission Brand Whole Wheat Carb Balance only has 4 carbs per tortilla!
So glad you like it!
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!
add pizza sauce! ๐
Yes, that would be a fun idea!
Yup, that's the clincher for me! Gonna make this one tonight! Also will add some onions and black olives into the mix. Maybe dot the top with turkey pepperoni before the final cheese topping.
All that sounds good to me!
I love mushrooms, I love peppers, and I LOVE sausages…this is definitely my ideal casserole!
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" ๐ – 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
Thanks Shelley! I'm so glad to hear I'm not the only one who does that!
Who could resist sausage and peppers? I might even pour some beaten eggs over this and turn it into a breakfast casserole!
Lydia, that sounds good too!