Published:
Mar 13th 2022
by 
Last updated: Jul 5th 2025
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 ensures that no added starch into the cheese.
Pro Tip - All the flavors of your favorite Italian dishes—without the carbs
- Naturally gluten-free, diabetic-friendly, paleo, keto, and Whole30 adaptable
- Easy to customize with different meats or plant-based options
- Great for making ahead and reheating throughout the week
- Check the sausage ingredients—avoid those with breadcrumbs or fillers.
- Shred your own cheese to avoid added starches in pre-shredded brands.
- Use a deep baking dish to keep the peppers upright and evenly cooked.
- Serve with a side salad or steamed cauliflower rice for a complete keto meal.
- Top with fresh herbs, extra cheese, or a drizzle of olive oil before serving.
- Great for packing into lunch containers or heating up for quick dinners.
- Swap sausage for ground turkey, chicken, or beef
- Go meatless using vegan sausage or lentil filling
- Replace tomatoes with marinara for extra flavor
- Add cauliflower rice or miracle rice to bulk up the filling without carbs
- Short-Term: Store in an airtight container in the fridge for up to 4 days.
- Reheat: Microwave for 1–2 minutes or bake at 350°F until heated through.
- Freeze: Wrap individually and freeze for up to 1 month. Thaw in fridge before reheating.
- Bell Peppers – Naturally low-carb vessels full of color and crunch.
- Spicy Italian Sausage – Brings bold, savory flavor to the filling.
- Chopped Tomatoes & Tomato Paste – Create a rich, saucy base.
- Yellow Onion & Garlic – Aromatic foundation for the filling.
- Olive Oil – Used for brushing the peppers and sautéing.
- Fresh Thyme & Oregano – Classic Mediterranean herbs.
- Mozzarella Cheese – Melts over the top for gooey goodness.
- Kosher Salt & Cracked Black Pepper – Essential seasoning.
Can I make these ahead of time?
Yes! Stuff the peppers and refrigerate. Bake just before serving.
Are stuffed peppers freezer-friendly?
Definitely. Freeze after baking and reheat when needed.
How do I lower the carbs even more?
Use fewer tomatoes or add more protein to reduce net carbs.
How to Make Keto Stuffed Peppers
Start by preheating your oven to 350°F. Wash and dry your bell peppers, then cut them in half lengthwise and remove seeds and membranes. Place the pepper halves into a baking dish and brush the interiors with olive oil, salt, and pepper.
In a skillet over medium-high heat, cook the sausage until browned, breaking it apart with a spoon. Drain excess grease if needed. Add onion and garlic and sauté until fragrant. Stir in tomato paste and cook for 2 minutes, then add chopped tomatoes, thyme, oregano, and seasonings. Simmer for 5 minutes to combine the flavors.
Spoon the sausage mixture into each pepper half and top with shredded mozzarella. Bake for 20–25 minutes, until the cheese is melted and bubbly. Let cool briefly before serving.
Time & Serves
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 and 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 and break 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 and garlic, sauté for 1 minute, stir not to burn the garlic or onions.
Add the tomato paste and cook for 2 minutes.
Add the tin of chopped tomatoes, herbs and 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 and bake for 20-25 minutes until the top is golden brown.
Remove from the oven and allow the peppers to cool for 5 minutes before portioning onto large plates.
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Any recommendations to lower…
Any recommendations to lower the carbs for this recipe?