On the Keto diet or looking for a low-carb meal? With only 11.5 net carbs, Keto Stuffed Peppers are a quick and easy dish with a colorful presentation that will impress even the pickiest of eaters. This roasted stuffed pepper recipe is Mediterranean style, using spicy Italian sausage, onions, garlic, chopped tomatoes, fresh thyme, and oregano, topped with mozzarella cheese and baked in the oven. The best part is, it tastes like you're eating pizza, hurray for stuffed peppers.
Substitute the sausage for any other protein such as ground chicken turkey, or go plant-based with vegan ground sausage. Typically, stuffed peppers contain rice, get creative and add some cauliflower or miracle rice to the mix. As they say, a recipe is a blank canvas. The result is in your kitchen.
Tips: Check the Ingredients of the Italian Sausage to make sure no Breadcrumbs were used as binders. Shredding your own cheese assures that no added starch into the cheese.
Ingredients
4 large Bell Peppers, any colors will due.
1 pound Spicy Italian Sausage, casing removed
1 (14 oz) tin Chopped Tomatoes
1 Small Yellow Onion, diced
4 cloves Garlic, minced
2 tablespoons Tomato Paste
2 tablespoons Olive Oil
1 teaspoon Fresh Thyme, chopped
1 teaspoon Fresh Oregano, chopped
1 cup Mozzarella Cheese, shredded
1 teaspoon Kosher Salt
1/2 teaspoon Fresh Cracked Peppercorns
Instructions
Preheat the oven to 350 °F. Wash the peppers in a colander, patting them dry with a kitchen cloth or paper towel.
Cut the peppers in half lengthwise, remove any seeds or fiber remaining. Using a baking dish large enough to hold all the peppers, line all the peppers into the dish.
Using a pastry brush, brush the inside of each pepper with half the olive oil, salt & pepper. Set aside.
Place a medium-sized nonstick pan onto the stovetop, add the remainder of the oil to the pan, setting the temperature to medium-high heat.
Add the sausage to the pan & breaking it up with a wooden spoon or spatula, cook until sausage has browned for approximately 5 minutes. If there is a lot of grease coming out of the sausage pour some out into a small heatproof bowl.
Add in the onions & garlic, sauté for 1 minute, stir not to burn the garlic or onions.
Add the tomato paste & cook out for 2 minutes.
Add the tin of chopped tomatoes, herbs & seasoning, simmer for 5 minutes to infuse the flavors.
Remove the pan from the stovetop, using a large spoon to evenly fill each pepper with the sausage filling, Top with mozzarella cheese & bake for 20-25 minutes until the top is golden brown.
Remove from the oven & allow the peppers to cool for 5 minutes before portioning onto large plates.
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