Kalyn's Kitchen

Stuffed Peppers with Italian Sausage and Ground Beef (Video)

Anyone who likes stuffed peppers will enjoy these cheesy low-carb Stuffed Peppers with Italian Sausage and Ground Beef!  

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Stuffed Peppers with Italian Sausage and Ground Beef 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 Low-Carb Stuffed Pepper Recipes. But today I’m reminding you about these amazing 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!

What ingredients do you need for this recipe?

  • red or green bell peppers, or a mixture of colors
  • ground beef
  • turkey or pork Italian sausage (hot or mild, but I prefer hot)
  • onion, diced
  • olive oil
  • salt and fresh ground black pepper
  • Rao’s Pasta Sauce (affiliate link), or other low-sugar sauce
  • grated mozzarella cheese
  • grated Parmesan cheese

Low-Carb Stuffed Peppers with Italian Sausage and Ground Beef process shots collage

How to make this recipe:

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

  1. In very large frying pan, heat 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!

Stuffed Peppers with Italian Sausage and Ground Beef

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!


  • 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)


  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.


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:



Serving Size:


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.

Pinterest image of Stuffed Peppers with Italian Sausage and Ground Beef

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    77 Comments on “Stuffed Peppers with Italian Sausage and Ground Beef (Video)”

  1. Katherine, you could definitely make ahead and freeze. I would thaw them in the fridge while you're at work, then reheat in a casserole dish that's covered with foil at about 375F. I could only guess at how long it would take, but probably at least 30 minutes if they're cold from the fridge. (Start checking after 20 minutes and check every 10 minutes or so until they're hot.)

  2. I cant wait to try this recipe! Looks amazing! Quick question though, my boyfriend and I work nights, so I think this would be the perfect dish to make and have waiting in the freezer when we get home but how do you reheat it and for how long? Thanks so much!

  3. Good idea!

  4. I put the peppers in an large muffin pan. Works out perfect!!! Yummmm!!!

  5. Amanda, I haven't tried it in a crockpot. I think it would work, but the cheese wouldn't brown so they might not look quite as good.

  6. Do you think this will work in a crockpot? I'm currently making your basalmic onion potroast and my mouth is watering when I catch a whiff of it cooking.

  7. Maureen, glad you enjoy them!

  8. Thank you! These were really tasty and easy to make. Easy to make after work.

  9. Cee Jay, congrats on the new stove. Glad you enjoyed the recipe.

  10. Hubby and I finally purchased a range this week-end, so no more cooking only with small appliances. I hit your site yesterday looking for the recipe for the kale lasagna, but when I saw this recipe I knew I was changing plans. I didn't feel like making marinara, but happened to find a sugar free sauce at the grocery store. Of course it was almost twice as much as the brands with sugar. I will never understand that.

    We purchased a convection oven, so I was curious to see how the first recipe I made in my new oven would turn out. These were fantastic, and the peppers browned nicely the last twenty minutes. This was delicious! It is definitely going on my rotation list.

  11. Lydia, the perfect lunch to pop in the microwave at work or home!

    Kat, hope you enjoy it.

    Deborah, the rinsing really takes off a lot of fat but doesn't affect the flavor.

  12. I love stuffed peppers, and I love your hints for making these lower fat!

  13. Hubby had recently made a comment about having stuffed peppers but no rice – I really like this recipe – thanks for sharing I think this will be on the menu this week

  14. I love this version without the rice. Much leaner and, for me, the kind of dish I could eat often. I will definitely make the whole batch and freeze them individually, so I can pop one at a time into the microwave for lunch.

  15. Thanks Joanne. This was one of my favorite things to have in the freezer when I was teaching school!

  16. I'm a big fan of stuffed peppers! Such a great way to get in a veggie serving without even realizing it. That stuffing sounds delicious!

  17. I'm intrigued by the idea of making this as a casserole; bet I would like that too!

  18. I love this recipe! I've made it several times and the last time I made it I made it as a casserole instead of stuffed peppers and I think that's probably the way I'll make it from now on. I chopped and sauteed the peppers first in order to get some of the moisure out of them. It wasn't that much easier, but my husband and I both like it better.

  19. Gerrie, just microwave the peppers for a few minutes, similar to blanching them.

    Your version sounds good.

  20. Kalyn,
    Thanks for a delicious recipes. I use only the turkey sausage and add basmati rice instead of the beef. Tried it both ways and it is so yummy. I do blanch the peppers though on stovetop. How do you blanch them in microwave? Thanks so much for such delicious and healthy recipes.