Kalyn's Kitchen

Stuffed Peppers with Beef, Sausage, and Cabbage

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 for this recipe?

  • 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.  

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

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 with Red Pepper and Gorgonzola 
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

Stuffed Peppers with Beef, Sausage, and Cabbage

Yield 8 servings
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.

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:
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

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    18 Comments on “Stuffed Peppers with Beef, Sausage, and Cabbage”

  1. I can get the ingredients but not the recipe.

  2. Yum!  We just had these for dinner and the flavor was great but mine came out much drier than I expected. Did I do something wrong or do they tend to be drier than the more carb-laden classic version? 

    • I can’t think of what would make them dry. The cabbage should keep the meat moist, not sure why that didn’t happen for you; mine were not dry. Glad you enjoyed it though.

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

  4. 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!

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

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

    • I think that I was probably 20 years old before I tasted any color of Bell Pepper except green. I love them all. I make stuffed peppers with pre cooked ingredients, wrap them in plastic wrap and freeze them. Then, when I need a quick meal, I take one out of the freezer, unwrap it, and then heat them in the microwave for 5 to 7 minutes…delicious.

  7. 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.

  8. 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?)

  9. 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?

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

  11. Delicious!!