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Kalyn's Kitchen

Low-Carb Stuffed Peppers with Italian Sausage, Ground Beef, and Mozzarella

These Low-Carb Stuffed Peppers with Italian Sausage, Ground Beef, and Mozzarella are delicious and easy to make! And low-carb stuffed peppers are also gluten-free, Keto, and low-glycemic. Use Oven Dinners to find more recipes like this one.

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Low-Carb Stuffed Peppers with Italian Sausage, Ground Beef, and Mozzarella found on KalynsKitchen.com

I’m a huge fan of stuffed peppers, and there are a lot of stuffed pepper recipes on this blog, and even a round-up of Ten Low-Carb Stuffed Pepper Recipes. But today I am reminding you about these Low-Carb Stuffed Peppers with Italian Sausage, Ground Beef, and Mozzarella that I first made many, many years ago, and when the stuffed peppers craving hits, this is the low-carb stuffed peppers recipe I make over and over. Maybe it’s because I almost always have ground beef and Italian Sausage in the freezer and most of the other ingredients are things I keep on hand as well, so when I want to make this I usually just have to buy the peppers.

This recipe makes six peppers, and when I was teaching school these Low-Carb Stuffed Peppers with Italian Sausage, Ground Beef, and Mozzarella were just the type of thing I’d make for Weekend Food Prep and keep in the freezer to take for lunch, so even if you’re only cooking for one or two people I recommend making the whole recipe and freezing some or just eating them a few times during the week! And if you haven’t tried this Kalyn’s Kitchen favorite recipe yet, I hope you enjoy!

Low-Carb Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella found on KalynsKitchen.com

In very large frying pan, heat a small amount of olive oil and cook hamburger until lightly browned. (I use my turner or a potato masher to break up the meat into smaller bits as it cooks.) While the meat browns, slice off the pepper tops and then slice off the bottom ends of the peppers (just enough so they will stand up) and remove the and seeds. Put peppers in a dish where they fit pretty tightly. Chop up the onion, plus the parts of the peppers you sliced off. When sausage is brown, remove it to a bowl.

Low-Carb Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella found on KalynsKitchen.com

Brown the sausage and put it in the bowl with the beef.  Saute chopped pepper tops and onions for a few minutes. Then mix the browned meats and a little tomato sauce into the veggie mixture. Let it cool for a few minutes, then mix in most of the grated Mozzarella and the Parmesan.

Low-Carb Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella found on KalynsKitchen.com

Stuff peppers with the meat mixture and put a pinch of the remaining Mozzarella on top of each one. Cover with foil, tenting it so it doesn’t stick to the cheese, and bake covered at 375F/190C for about 30 minutes. Then remove the foil and bake about 20 minutes more, or until peppers are piping hot and the cheese on top is nicely browned. Serve hot.

Low-Carb Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella found on KalynsKitchen.com

Make it a Meal:

For a delicious low-carb dinner, I’d love these peppers with The Best Easy Cauliflower Rice with Garlic and Green Onion or Twice-Baked Spaghetti Squash with Pesto and Parmesan on the side.

More Delicious Ways to Stuff Peppers:

Southwestern Stuffed Pepperfrom Kalyn’s Kitchen
Cauliflower Stuffed Peppers from Food Loves Writing
Stuffed Pepper Soup from Kalyn’s Kitchen
Italian Style Stuffed Peppers from CopyKat Recipes
Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos from 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!

Low-Carb Stuffed Peppers with Italian Sausage, Ground Beef, and Mozzarella

These Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella are low-carb, gluten-free, and so delicious and easy to make!

Ingredients:

  • 6 red or green peppers, or a mixture of colors
  • 1 pound extra lean ground beef (called beef mince outside of the U.S.)
  • 1 pkg. (5 links/19.5 oz) turkey or pork Italian sausage (hot or mild, but I prefer hot)
  • 1 cup diced onion (1 medium onion)
  • 1 cup diced red pepper (tops of peppers)
  • 4-6 tsp. olive oil for browning meat and veggies
  • Vege-sal to season meat (or use salt)
  • fresh ground black pepper, to season meat
  • 1 cup (or slightly more) spicy tomato sauce with basil (I use my own Marinara sauce from the freezer so I know it is sugar free. Bottled sauce is fine, but check the label to get the one that is lowest in sugar.)
  • 2 cups grated low fat mozzarella cheese (I used skim milk mozzarella cheese with 5 grams fat per ounce)
  • 1/2 cup grated Parmesan (optional, you could use a little less mozzarella if adding this)

Directions:

  1. Preheat oven to 375F/190C.
  2. In very large frying pan, heat a small amount of olive oil and cook hamburger until lightly browned. (I use my turner or a potato masher to break up the meat into smaller bits as it cooks.) Remove the ground beef to a bowl when it’s done.
  3. Cut tops off peppers, making a deep enough cut that you have some pepper to chop for the filling.
  4. Square off the bottom of each pepper to make them stand up. (It’s nice to have a small hole in the bottom so any extra fat can drain out, and cutting off the bottoms also accomplishes this.)
  5. Clean out inside of peppers and wash if needed.
  6. Choose a pan that will keep the peppers standing upright and spray with olive oil or nonstick spray.
  7. In same frying pan, add a tiny amount of olive oil, squeeze  sausage out of links, and cook until lightly brown. Add the browned sausage to the bowl with the ground beef.
  8. While the sausage cooks, chop the peppers and onions. Add a bit more oil to pan and cook chopped peppers and onions for about 3-4 minutes, until barely starting to soften.
  9. Turn off heat and put meat back into pan with peppers and onions.
  10. Add about 1 cup Marinara sauce, or purchased tomato sauce with  basil, just enough to barely moisten the mixture. (Be sure to choose a low-sugar sauce for low-carbs.)
  11. Season mixture with salt and pepper to taste.
  12. Let mixture cool slightly, then mix in cheeses, saving about 1/4 cup Mozzarella for the top of the peppers.
  13. Put the peppers in the pan standing upright.
  14. Stuff each pepper with meat/veggie/cheese mixture, using a large spoon and pressing in tightly until you use all the filling.
  15. Put a pinch of Mozzarella cheese on the top of each pepper.
  16. Cover the dish loosely with foil, tenting it up so it doesn’t touch the tops of the peppers.
  17. Bake, covered with foil about 30 minutes.
  18. Take off foil and bake about 20 minutes more, until cheese is melted completely and top is slightly browned.
  19. Serve hot.

Notes:

I love Vege-sal, but you can certainly use regular salt to season the meat. I love to use my own homemade Marinara sauce for this recipe, but there are a few good brands that are low in carbs.

This freezes well, so even if you’re only cooking for one or two I recommend making the full amount and stashing some in the freezer for lunches or easy dinners another time.

This recipe created by Kalyn.

All images and text ©

Low-Carb Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Stuffed Peppers are great for low-carb diet plans, and these are a perfect dish for any phase of the South Beach Diet (with approved meats).

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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Stuffed Peppers with Italian Sausage, Ground Beef, and Mozzarella found on KalynsKitchen.com

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72 comments on “Low-Carb Stuffed Peppers with Italian Sausage, Ground Beef, and Mozzarella”

  1. What I love in this recipe is the low-carb ingredients. This food will maintain my diet plan. Must try it now. Healthy and flavorful food that everyone will love. Perfect as appetizer or side dish.

  2. Oh my god. This low carb recipe will fit my diet. Eating delicious food without worrying of getting fat is awesome. All the ingredients are all healthy. Can’t wait to cook this now.

  3. Pingback: Low-Carb Stuffed Peppers with Italian Sausage, Ground Beef, and Mozzarella – South Beach Diet Recipes & Tips

  4. I made these with a south of the border taste by substituting Rotel for the marinara and chipotle powder for spices and I omitted the Parmesan. Thanks for the good recipe!  Delicious!

  5. About how many carbs per serving do you think it has?

    • If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.

      I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. I have over 2000 recipes here and spend 6-8 hours most days working on the blog. I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe. Thanks for understanding.

  6. Best stuffed peppers I’ve ever made!

  7. So if you want to freeze, you fully cook in the pepper then freeze??

  8. This recipe is a huge hit for my hubby just gotta get the kids on board lol I’ve made them twice now and so perfect for a nice low carb meal! Thank you for sharing!!

  9. Just took these out of the oven. Look and smell amazing!!! My 18 and 14 year old boys are hovering like vultures, waiting for them to cool off 🙂

  10. Hi Michael,
    I'm recommending the turkey sausage as a lower-fat option, but for flavor I think traditional Italian sausage made with pork would taste great here. Hope you enjoy!

  11. Can you recommend an alternative to turkey sausages? I can't find turkey sausages here in Holland, they only seem to have beef and pork sausages!

  12. Donna, what a fun story. This is one of my personal faves too!

  13. THIs is one of my all time favorite KK recipes – and stuffed peppers has a history in our family: I made these all the time when I was first married. My hubby was so sweet he ate them and complimented me. The, my mother in law told me he HATES bell peppers. He was just too sweet to tell me!

  14. PennyAnn, I guess I don't, but the filling from this recipe for Vegetarian Stuffed Zucchini would be delicious in peppers.

  15. Do you have a meatless recipe for stuffed peppers?

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