Stuffed Peppers with Beef, Sausage, and Cabbage are a low-carb stuffed pepper with finely chopped cabbage taking the place of the rice. And I promise these stuffed peppers are absolutely delicious!

PIN Low-Carb Stuffed Peppers to try them later!

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

It’s not hard to tell that Low-Carb Stuffed Peppers are one of my favorite dishes, and you may have tried my Sausage and Pepperoni Pizza-Stuffed Peppers or my Cheesy Stuffed Poblanos with Ground Turkey. And I’ve made stuffed peppers with cauliflower rice that were also a winner.

So during this month when cabbage is on sale everywhere, it’s a great time to remind you about these Stuffed Peppers with Beef, Sausage, and Cabbage, with finely chopped cabbage taking the place of rice. I’m featuring this fun cabbage recipe for Friday Favorites this week!

Kara and I used used finely chopped cabbage with Italian sausage and ground beef to make the spicy filling for these 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. If you like cabbage at all, I hope you’ll try these tasty stuffed peppers while cabbage is on sale!

What ingredients do you need?

  • olive oil
  • turkey or pork Hot Italian Sausage
  • ground beef
  • salt and fresh-ground black pepper to taste
  • onion
  • Minced Ginger (affiliate link)
  • cabbage or coleslaw mix
  • Dried Basil (affiliate link)
  • Dried Oregano (affiliate link)
  • red or green bell peppers
  • freshly grated Parmesan cheese
  • grated Mozzarella cheese

Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage process shots collage

How to Make Stuffed Peppers with Beef, Sausage, and Cabbage:

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

  1. Preheat the oven to 350F/175C. 
  2. Heat olive oil, then cook the hot Italian sausage (squeezed out of the casings) and the ground beef. Season with salt and pepper. Remove cooked meat to a bowl.
  3. While the meat cooks, chop the onion and cabbage (or coleslaw mix).
  4. Add more oil to the frying pan if needed and cook the chopped onion. Then add 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 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.
  7. Stuff each pepper with 1/8 of the filling mixture, pressing it down firmly so it’s tightly packed.
  8. Bake peppers for 30 minutes. Then remove from the oven and put a generous pinch of grated Mozzarella on the top of each pepper.
  9. Bake about 10-15 minutes longer, or until peppers are bubbling hot and the cheese is nicely browned. Serve hot.  

Stuffed Peppers with Beef, Sausage, and Cabbage shown in baking dish

Make it a Low-Carb Meal:

This would be delicious with Pan-Fried Broccoli or Pureed Cauliflower with Garlic, Parmesan and Goat Cheese for a low-carb meal.

More Low-Carb Ideas with Peppers:

Instant Pot Hungarian Pot Roast 
Roasted Asparagus and Peppers
Italian Sausage and Sweet Mini-Peppers Breakfast Bake 

Weekend Food Prep:

This recipe has been added to a 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 found on KalynsKitchen.com
Yield: 8 servings

Stuffed Peppers with Beef, Sausage, and Cabbage

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

These 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

  • 1 T olive oil
  • 19.5 oz. pkg. turkey or pork Hot Italian Sausage
  • 1 pound ground beef (see notes)
  • salt and fresh-ground black pepper to taste
  • 1 small onion, diced
  • 2 T minced garlic
  • 3 cups finely chopped cabbage or coleslaw mix (see notes)
  • 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

Instructions

  1. Preheat the oven to 350F/175C. Spray a baking dish with non-stick spray or olive oil, choosing a dish that barely fits all the pepper halves.
  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 baking dish.)
  8. Put peppers in baking dish 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.
  10. Bake about 10-15 minutes longer, or until peppers are bubbling hot and the cheese is nicely browned.

Notes

We used ground beef with 10% fat, take your choice on that. Three cups chopped cabbage is about 10 oz. cabbage after chopping.

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.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 463Total Fat: 26gSaturated Fat: 10gUnsaturated Fat: 15gCholesterol: 155mgSodium: 486mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 45g

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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!


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

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

Find More Recipes Like This One:
Use Oven Dinners to 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.

Pinterest image of Stuffed Peppers with Beef, Sausage, and Cabbage

Share This: