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

    • Yes, that’s right but if you know you’ll be freezing some of them I’d cook those a little bit less because they will get cooked more when they’re reheated.

  2. 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!!

  3. Thanks for sharing!

  4. 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 🙂

  5. 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!

  6. 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!

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

  8. 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!

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

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

  11. Lee Ann, yes cook the peppers as per the recipe, then freeze. Thaw in the fridge if you can and reheat in a microwave. You can cook a few of them for a slightly shorter time if you want them a little crisper after they've been frozen.

  12. If I want to freeze some of the peppers do I go ahead and cook them first and then just reheat?

  13. Dina, glad you enjoyed it!

  14. I just made these and the flavor was so good. I had some leftover roasted cauliflower that I didn't want to go to waste, so I chopped it up like "rice" and stirred it in. Yum. I did find that I had way too much filling for the six peppers (even if I had left out the cauliflower, it only ended up being about a cup). The filling is really good on its own, so I enjoyed it that way. I just don't ever want anything to go to waste! Thank you so much for your incredible site. It's such a great resource!

  15. Cristin, glad you are enjoying it, and I think chicken sausage would be just fine.

  16. This easily became a meal on our regular rotating menu – and I always make a little extra so my hubby can take a pepper with him on his weekly out-of-town job. I just bought some ground hot Italian CHICKEN sausage…but I don't know how to use it. Would that work fine in here?

  17. Yes, I would thaw and then microwave.

  18. Oh – and we used 2 red, 2 green, and 2 yellow peppers…it made for a beautiful dish!

  19. I don't cook what I don't like – peppers being on that list – so my husband has suffered greatly. I knew this would delight him, and of course it did (he suggested I make this often). Next time I'll probably chop up more of the peppers and do more of a casserole style for me & the kids while hubby gets the actual stuffed peppers. My only question…I put one pepper in the freezer. How do you usually reheat? Do you thaw first and then microwave?

  20. They microwave well between 2 glass plates. My son loved them so much he ate both of his in 1 sitting, my husband and I had our 2nds for lunch today. They are really good. I did half the cheese though. I have been trying to stay away from overdoing dairy. The only suggestion I have is if you are wanting to serve many people use small bell peppers so that you have enough filling for them all. This made enough to fill 6 large or 8 small (I think) peppers. Yum Yum!