Description
Make these low carb stuffed bell peppers filled with a rich, creamy mixture of Italian sausage, cream cheese, and mozzarella. This is a simple keto comfort food bake.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 pound Italian sausage (sweet or hot, casings removed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella cheese, plus 1/4 cup for topping
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish large enough to hold the peppers upright.
- Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place the hollowed peppers cut-side up in the prepared baking dish.
- Cook the sausage: 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 any excess grease.
- Sauté aromatics: Add the chopped onion to the skillet with the sausage and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove the skillet from the heat.
- Make the creamy filling: In a bowl, combine the softened cream cheese, heavy cream, 1/2 cup mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Mix until smooth.
- Combine filling: Add the sausage and onion mixture to the cream cheese mixture. Stir well to combine everything evenly.
- Stuff the peppers: Spoon the sausage filling evenly into the hollowed bell peppers. Pack the filling firmly but do not overstuff.
- Bake: Pour about 1/4 cup of water into the bottom of the baking dish to create steam. Cover the dish tightly with aluminum foil. Bake for 30 minutes.
- Finish baking: Remove the foil, sprinkle the remaining 1/4 cup of mozzarella cheese over the tops of the peppers, and bake uncovered for another 10 to 15 minutes, or until the peppers are tender and the cheese is melted and lightly browned.
- Cool slightly before serving.
Notes
- You can substitute ground turkey or ground beef for the Italian sausage, but add 1 teaspoon of fennel seeds and 1/2 teaspoon of dried oregano to mimic the Italian flavor.
- For a make-ahead option, stuff the peppers completely, cover, and refrigerate for up to 24 hours before baking. Add 10 minutes to the initial covered baking time if baking straight from the refrigerator.
- If you prefer a thicker sauce, reduce the heavy cream slightly or add 1 tablespoon of almond flour to the filling mixture.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 580
- Sugar: 7
- Sodium: 750
- Fat: 48
- Saturated Fat: 22
- Unsaturated Fat: 26
- Trans Fat: 1
- Carbohydrates: 12
- Fiber: 3
- Protein: 30
- Cholesterol: 135