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Kalyn's Kitchen

Low-Carb Stuffed Peppers with Italian Sausage and Ground Beef

Low-Carb Stuffed Peppers with Italian Sausage and Ground Beef are delicious and and anyone who likes stuffed peppers will like this cheesy low-carb version. 

PIN Low-Carb Stuffed Peppers to try them later!

Low-Carb Stuffed Peppers with Italian Sausage and Ground Beef title photo of finished peppers in baking dish

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’m reminding you about these Low-Carb Stuffed Peppers with Italian Sausage and Ground Beef that I first made many, many years ago. 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 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 Italian Sausage and Ground Beef process shots collage

How to Make Low-Carb Stuffed Peppers with Italian Sausage and Ground Beef:

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

  1. In very large frying pan, heat a small amount of olive oil and cook ground beef until lightly browned. (I use my turner or a potato masher to break up the meat into smaller bits as it cooks.)
  2. When ground beef is done, remove to a bowl and add sausage to the pan. Brown the sausage and put it in the bowl with the beef. 
  3. 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.
  4. Put peppers in a dish where they fit pretty tightly. Chop up the onion, plus the parts of the peppers you sliced off. 
  5. Saute chopped pepper tops and onions for a few minutes.
  6. Then mix the browned meats and a little tomato sauce into the veggie mixture.
  7. Let it cool for a few minutes, then mix in most of the grated Mozzarella and the Parmesan.
  8. Stuff peppers with the meat mixture and put a pinch of the remaining Mozzarella on top of each one.
  9. Cover with foil, tenting it so it doesn’t stick to the cheese, and bake covered at 375F/190C for about 30 minutes.
  10. 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 Italian Sausage and Ground Beef finished peppers in baking dish

Make it a Low-Carb 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 Peppers from 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 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 and Ground Beef

Low-Carb Stuffed Peppers with Italian Sausage and Ground Beef

Yield 6 servings
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

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

Ingredients

  • 6 red or green bell peppers, or a mixture of colors
  • 1 pound ground beef
  • 19.5 oz pkg. turkey or pork Italian sausage (hot or mild, but I prefer hot)
  • 1 small onion, diced
  • 2 T olive oil for browning meat and veggies
  • salt and fresh ground black pepper to taste to season meat
  • 1 cup Rao's Pasta Sauce (see notes)
  • 2 cups grated mozzarella cheese (more or less to taste)
  • 1/2 cup grated Parmesan (more or less to taste)

Instructions

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

Notes

I sometimes use my own homemade Marinara sauce for this recipe, but if you're buying sauce the lowest carb sauce I've found is Rao's Pasta Sauce (affiliate link).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.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 752Total Fat: 43gSaturated Fat: 17gUnsaturated Fat: 23gCholesterol: 246mgSodium: 968mgCarbohydrates: 12gFiber: 3gSugar: 7gProtein: 72g

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:
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 Oven Dinners to 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.

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    77 Comments on “Low-Carb Stuffed Peppers with Italian Sausage and Ground Beef”

  1. These were delicious and I have made many times with a few changes in the cooking process.
    I cook the ground beef and sausage together and then add the Rao sauce and cheese.
    I cut the peppers in half lengthwise, clean out the seeds and membrane and cut off the stems.
    I the steam them, a few at a time, until they are easily pierced with a knife – about 5 minutes or less.
    Then stuff and refrigerate. One half of a pepper is a good serving for 1. I use 1 pound each of sausage
    and beef. I cook at 350 for about 20 minutes. It is really heating everything up as all is cooked.
    Once stuffed they freeze beautifully. Two pounds ground beef and 2 pounds sausage stuffs 12 pepper halfs. I buy 3 green and 3 red peppers.

    • So glad you are enjoying them, and fun hearing how you do it. I think good cooks always adapt recipes to their own methods! (I edited your previous comment to correct the amounts that you updated.)

  2. I made this today and let me just say I will be making them again … The Best!!! … Thank you …
    You make being on keto easy … 

  3. Wow! That looks like some serious deliciousness right there! Thanks so much for your recipe idea.I now know what I’ll be making for dinner for my family tonight.

  4. 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.

  5. 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.

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

  7. 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!

  8. 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.

  9. Best stuffed peppers I’ve ever made!