About the Recipe
Keto stuffed peppers are a wonderful low-carb meal that works well within a keto diet. They’re delicious, nutritious, filling, and certain to be a crowd-pleaser. Plus, they’re an entire meal in one, combining healthy fats, quality protein, and tons of veggies.
This healthy recipe for keto stuffed peppers combines all the classic flavors of Italy such as spicy sausage, tangy tomato, oregano, and sweet basil, but leaves out the carb-heavy pasta or rice you might expect. Instead, you’ll find that low-carb veggies are used to substitute the white rice or quinoa found in more traditional stuffed peppers recipes.
Ingredients
20 ml Olive Oil
5 ml Italian Seasoning
0.5 kg Spicy Italian Style Ground Sausage
1 Small Onion (finely chopped)
237 ml Mushrooms (roughly chopped)
237 ml Riced Cauliflower
5 ml Salt
2.5 ml Pepper
40 ml Tomato Paste
118 ml Chicken Broth
118 ml Parmesan Cheese
237 ml Mozzarella Cheese
3 Large Bell Peppers (split in half)
59 ml Fresh Basil
Preparation
1. Preheat oven to 350℉.
2. Add olive oil to a large pan set to medium heat. Brown Italian sausage for 3-4 minutes.
3. Add onions, mushrooms, riced cauliflower, salt, pepper, and Italian seasoning until vegetables are mostly tender, about 5 minutes.
4. Add tomato paste and broth. Stir well to combined. Simmer filling for 8-10 minutes under low - medium heat.
5. Stir in parmesan cheese. Adjust seasoning if needed.
6. Slice peppers in half (lengthwise) and scoop in filling.
7. Top with mozzarella cheese and bake for 20-25 minutes until tops are golden brown.
8. Garnish with fresh basil and serve warm.
