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Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage

Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage are a delicious option for dinner! This is a low-carb stuffed pepper with finely chopped cabbage taking the place of the rice, or use a mixture of rice and cabbage for a carb-conscious version that has a few carbs. Use the Diet-Type Index to find more recipes like this one!

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Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage found on KalynsKitchen.com

If you’re paying attention, it’s not hard to tell that Low-Carb Stuffed Peppers are one of my favorite dishes, and you might have tried my Low-Carb Sausage and Pepperoni Pizza-Stuffed Peppers or my Cheesy Stuffed Poblanos with Ground Turkey. And I’ve made low-carb stuffed peppers with cauliflower rice that were also a winner. I’ve been making stuffed peppers for a long, long time, and this recipe for Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage had been hanging out back in the archives on Kalyn’s Kitchen since 2006 (!) with a photo that definitely would not have tempted you to try it!  And the original version of the recipe used brown rice with finely chopped cabbage for the filling, so it was carb-conscious but definitely not strictly low in carbs.

When I set out to convert this old carb-conscious stuffed peppers recipe to delicious low-carb stuffed peppers with the help of Kara, first we decided to use four large peppers and cut them lengthwise so they’d hold more filling. That let us use a whole package of turkey (or pork) Italian sausage and a pound of ground beef, because who likes a recipe that only uses part of a package of something? And we didn’t think you’d mind having a few delicious stuffed peppers left over to freeze or eat later in the week; am I right about that?

We used finely chopped cabbage with the Italian sausage and ground beef to make the spicy filling for the peppers, along with onions, grated Mozzarella, Parmesan, and some spices. You can use pre-cut coleslaw mix and chop it a bit more for the chopped cabbage if you’d like. And you can also make a carb-conscious version of this recipe with a little cooked brown rice to replace some of the cabbage if that sounds better to you. But if you like cabbage at all please try these tasty Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage. And if you’re lucky, the cabbage will be on sale during March for St. Patrick’s Day, which will make this the perfect recipe to try this month!


Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage found on KalynsKitchen.com

Preheat the oven to 350F/175C. Heat a little olive oil, then cook the hot Italian sausage (squeezed out of the casings) and the ground beef over medium-high heat until any liquid has evaporated and the meat is starting to brown. Season to taste with salt and fresh-ground black pepper. Remove the cooked meat to a bowl.

While the meat cooks, chop the onion and chop enough cabbage (or coleslaw mix) to make 3 cups finely chopped cabbage. Add a little more oil to the frying pan if needed and cook the chopped onion just until it starts to brown. Then add the minced garlic and the chopped cabbage and cook until cabbage is wilted and slightly browned. Season cabbage mixture with dried basil and dried oregano. Then mix in the browned meats, Parmesan cheese and 3/4 cup grated Mozzarella cheese.

Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage found on KalynsKitchen.com

Cut the peppers in half lengthwise and cut out the stem and remove the seeds. Stuff each pepper with 1/8 of the filling mixture, pressing it down firmly so it’s tightly packed. Bake peppers for 30 minutes. Then remove from the oven and put a generous pinch of grated Mozzarella on the top of each pepper. Bake about minutes longer, or until peppers are bubbling hot and the cheese is nicely browned.

Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage found on KalynsKitchen.com

Serve hot.  This would be delicious with Cucumbers Caesar or Pureed Cauliflower with Garlic, Parmesan and Goat Cheese for a low-carb meal.

More Tasty Low-Carb Ideas with Red Peppers:

Low-Carb Sausage and Roasted Peppers Mock Lasagna Casserole ~ Kalyn’s Kitchen
Sheet Pan Chicken and Broccoli with Bell Peppers ~ Family Food on the Table
Holiday Roasted Asparagus with Red Pepper and Gorgonzola ~ Kalyn’s Kitchen
Low-Carb Steak Fajita Sliders ~ It’s Yummy
Low-Carb Italian Sausage and Sweet Mini-Peppers Breakfast Bake ~ Kalyn’s Kitchen
Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce ~ Two Peas and Their Pod

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!

Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage

These Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage have a filling made of turkey or pork Italian Sausage, ground beef, finely chopped cabbage, onion, spices and cheese for a delicious option for stuffed peppers that are low in carbs.

Ingredients:

  • 2-3 tsp. olive oil (depending on your pan)
  • 5 links (19.5 oz.) turkey or pork Hot Italian Sausage
  • 1 pound ground beef (we used ground beef with 10% fat, take your choice on that)
  • salt and fresh-ground black pepper to taste
  • 1 onion, diced small
  • 2 T minced garlic
  • 3 cups finely chopped cabbage or coleslaw mix (This is about 10 oz. cabbage after chopping. You can replace a little bit of the cabbage with cooked brown rice if you prefer.)
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 4 large red or green bell peppers, cut in half lengthwise and stem and seeds cut out
  • 1/2 cup freshly grated Parmesan cheese
  • 3/4 cup grated Mozzarella cheese, plus more to put on the top of each pepper

Directions:

  1. Preheat the oven to 350F/175C
  2. Heat a little olive oil in the largest frying pan you have. Then cook the hot Italian sausage (squeezed out of the casings) and the ground beef over medium-high heat until any liquid has evaporated and the meat is starting to brown. Season the meat to taste with salt and fresh-ground black pepper. Remove cooked meat to a bowl.
  3. While the meat cooks, chop the onion and chop enough cabbage (or coleslaw mix) to make 3 cups finely chopped cabbage.
  4. Add a little more oil to the frying pan if needed and cook the chopped onion just until it starts to brown. Then add the minced garlic and the chopped cabbage and cook until cabbage is wilted and slightly browned.
  5. Season cabbage mixture with dried basil and dried oregano. Then turn off the heat and mix in the browned meats, Parmesan cheese and 3/4 cup grated Mozzarella cheese.
  6. Cut the peppers in half lengthwise and cut out the stem and remove the seeds. (Do this carefully to keep as much pepper as you can to hold the filling.)
  7. Stuff each pepper with 1/8 of the filling mixture, pressing it down firmly so it’s tightly packed. (Hold each pepper over the pan as you fill it so you don’t make a mess in the pan.)
  8. Put peppers in a pan that is just large enough to hold them all and bake peppers for 30 minutes.
  9. Then remove from the oven and put a generous pinch of grated Mozzarella on the top of each pepper. Bake about 30 minutes longer, or until peppers are bubbling hot and the cheese is nicely browned.

Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage were adapted by Kalyn and Kara from an earlier version of Stuffed Peppers with Cabbage that had brown rice in the filling. You can still see the original printer-friendly recipe if you’re a fan of that version.

All images and text ©

Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Low-Carb Stuffed Peppers are a good dish for any low-carb diet, and they also work for low-glycemic diets, including any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also 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, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage found on KalynsKitchen.com

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12 comments on “Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage”

  1. Kalyn, these peppers look just delicious. Thanks for sharing.

  2. i love that you used red peppers instead of green. didn’t even cross my mind to do so before. the stuffing sounds too good. which store was it that had them on sale?

  3. Vanessa, they are on sale at Albertsons. They also had yellow and orange on sale, but at my Albertsons the other colors didn’t seem as firm, so I went with red. (For those who are wondering, Vanessa of She Craves lives by me. How cool is that?)

  4. Nice! I’m just like you: Every time I make stuffed peppers (I use Anaheims, sideways), they’re the best ones I’ve ever had. 😀
    PS: We put cooked beans in peppers, along with onions and cheese… That sounds South Beachy.

  5. I loved stuffed peppers made with red peppers! I much prefer them to the green. This looks great!

  6. Red peppers are so beautifully stuffed with cabbage , a double treat for veggies for sure 🙂

  7. I made these tonight and we really enjoyed the meal! I used extra lean ground turkey in place of the hamburger and also turkey sausage. I took the advice of another commenter and added a can of black beans. Each half came out to 4 FreeStyle points on WW…very filling and tasty! Thanks for this keeper!

  8. This recipe sure puts the pep back in peppers!

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