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–+ servings
an orange stuffed pepper cut in half showcasing the ground meat, spinach and mushroom filling. 2 forks on the plate, red stuffed pepper in the background with some fresh parsley

KETO STUFFED PEPPERS RECIPE

An easy Low Carb lunch or dinner perfect for any day of the week!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 Servings

Ingredients

  • 4 (flat-bottomed) Bell Peppers cored and tops removed
  • 1 pound Italian Sausage*
  • 225 g White Mushrooms sliced
  • 1 bunch Fresh Spinach ends trimmed, washed, and dried
  • 1 cup Mozzarella Cheese shredded
  • ½ onion chopped
  • ½ cup Green Onions sliced
  • ¼ cup Parmesan Cheese grated
  • ¼ cup Fresh Parsley chopped, plus more for garnish
  • 1 Clove Garlic minced
  • 1 tbsp Extra Virgin Olive Oil plus more for brushing
  • 1 tsp Worcestershire Sauce
  • ½ tsp Italian Seasoning
  • ½ tsp Cumin
  • ½ tsp Paprika
  • ½ tsp Salt
  • ½ tsp Pepper

Instructions

  • Preheat oven to 400°F.
  • Wash, dry and core/seed the peppers. Lightly brush the insides and outsides with some olive oil then sprinkle with a pinch of salt and pepper, place in a baking dish and set aside.
    casserole dish with 4 hollow bell peppers, 1 red, 1 yellow, 1 orange and 1 green, salt and pepper on them with oil
  • Brown the meat in a large non-stick skillet over medium heat. Use some oil to keep it from sticking (like I didn't). Drain, if needed, transfer to a bowl and set aside.
    skillet with browned sausage meat
  • To the same skillet, add the onions and olive oil and sauté, stirring constantly, for 1 minute.
    skillet with chopped white onions
  • Add the mushrooms and sauté, stirring occasionally, until both the mushrooms and onions are soft and mostly cooked through.
    skillet with sliced mushrooms, minced garlic and diced onions
  • Add the garlic and stir until combined and fragrant, about 30 seconds.
    skillet with sliced mushrooms, minced garlic and diced onions
  • Add half the green onions and stir an additional minute.
    skillet with mushrooms, white onions and green onions
  • Add the cooked sausage meat back to the skillet along with the parmesan cheese, all the spices and 1/4 cup of chopped fresh parsley. Stir until combined.
    skillet with browned ground sausage meat, parmesan cheese, mushrooms, spinach, onions
  • Add the worcestershire sauce and spinach.
    skillet with browned ground meat and fresh spinach
  • Cook for a few minutes until the spinach is wilted through and nicely combined into the filling. Remove the skillet from the heat.
    skillet with spinach, mushrooms, browned ground meat
  • Add the shredded mozzarella and stir until well combined. We're ready to fill our peppers!
    skillet with ground meat, shredded mozzarella, mushrooms, spinach and a silver spoon
  • One by one, first using a spoon and then your hands to push down, really fill each individual pepper to the brim with the filling. Make sure you get the corners and crevices (using your fingers is key for this). The filling could be somewhat overflowing but keep a little bit of room to add some extra shredded mozzarella cheese.
    casserole dish with 4 stuffed peppers, 1 green, 1 yellow, 1 red, 1 orange, stuffed with spinach and ground meat
  • Top each pepper with a nice helping of the remaining mozzarella cheese.
    casserole dish with 4 stuffed peppers, 1 green, 1 yellow, 1 red, 1 orange, topped with unmelted mozzarella cheese
  • Cover with aluminum foil.
    PRO TIP:
    Partially stick a toothpick into the center of each pepper to ensure the foil doesn't come into direct contact with the cheese. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, about 10 more minutes. If you want the cheese more crispy and golden, broil on high for the last 5 minutes. Pay attention to it though, you don't want it to burn and ruin it in the final minutes of cooking. Garnish with the remainder of the green onions and parsley and serve.
    4 bell peppers, 1 green, 1 red, 1 orange and 1 yellow in a casserole dish, fresh melted mozzarella cheese on top with fresh parsley and chopped green onions, spinach and ground meat in the peppers

Notes

Any ground protein can be used instead of Italian sausage. Ground beef, pork, turkey, chicken, lamb, bison, veal. You can even use crumbled tofu.

Nutrition

Serving: 1Serving | Calories: 610kcal | Carbohydrates: 17g | Protein: 31g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 113mg | Sodium: 1786mg | Potassium: 1322mg | Fiber: 6g | Sugar: 8g | Vitamin A: 12507IU | Vitamin C: 188mg | Calcium: 358mg | Iron: 5mg
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