Bake bell peppers filled with a rich, creamy mixture of Italian sausage, cream cheese, and seasonings. This recipe is low in carbs and suitable for a ketogenic diet.
Author:Ahazzam
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:8 halves (4 servings)
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 large bell peppers (any color)
1 tablespoon olive oil
1 pound Italian sausage (casings removed)
1/2 cup onion, finely chopped
2 cloves garlic, minced
4 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup low-sugar marinara sauce (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.
Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Remove the skillet from the heat. Stir in the softened cream cheese, heavy cream, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper until well combined and creamy.
Spoon the sausage mixture evenly into the bell pepper halves.
If using, spoon a small amount of low-sugar marinara sauce over the top of each stuffed pepper.
Bake for 30 to 35 minutes, or until the peppers are tender and the filling is heated through and lightly browned on top.
Notes
For extra flavor, you can add 1/4 cup of finely chopped mushrooms or spinach to the sausage mixture.
If you prefer a firmer pepper, reduce the baking time slightly.
Use mild or hot Italian sausage based on your preference.