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5 from 9 votes

Keto Stuffed Peppers With Sausage And Cauliflower Rice

Low carb stuffed peppers with sausage, cauliflower rice, chopped parsley, diced tomato and sharp white cheddar cheese!
Prep Time10 minutes
Cook Time20 minutes
Cooling Time5 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Cauliflower Rice, Easy Dinner Ideas, Easy Keto Dinner Ideas, Healthy Quick Dinner, Keto Dinner Ideas, Low Carb Meal, Stuffed Peppers With Sausage
Servings: 8
Calories: 282kcal
Author: Stacey Adams

Ingredients

  • 4 large bell peppers *see note below
  • 1 pound ground Italian sausage *see note below
  • ½ small yellow onion *minced
  • 1.5 cup cauliflower rice *see note below
  • 1 teaspoon garlic *minced *see note below
  • 1 14.5 oz can diced tomatoes *drained
  • ¼ cup fresh parsley *chopped
  • 1 tablespoon Italian seasonings
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 & ½ cups shredded sharp white cheddar cheese *divided *see note below

Optional Toppings:

  • Additional chopped parsley

Recipe notes:

Bell peppers: I find it helpful to have peppers similar in size and height. Use any color you like!
Ground Italian sausage: substitute ground turkey, chicken or beef if desired. 
Cauliflower rice: find riced cauliflower alongside fresh produce or in the frozen foods section. Another good, but more labor intensive option: grate a whole head of cauliflower with a cheese grater to make your own cauli rice (or pulse a few times in a food processor). Substitute regular, cooked rice if you prefer (white or brown).
Minced garlic: I like to keep a jar of minced garlic in the refrigerator at all times. It's so convenient to have on hand! You can also use fresh garlic (1-2 medium sized cloves) or a bit of garlic powder.
Cheese: freshly grated tastes best but you can use pre-shredded/bagged options if you need to save a little time! 
General: if preferred, you can make four large stuffed peppers rather than eight small ones. Just cut the tops off of each pepper instead of slicing them in half!
 

Instructions

  • Preheat oven to 350°F.
  • Fill a large stock pot with HOT water, salt generously and place on stovetop on high heat.
  • Cut peppers in half lengthwise, remove stem and seeds. Place them in the stock pot. Once water comes to a boil, reduce heat to medium low and allow peppers to simmer for 10-15 minutes. If you like a crunchier pepper, reduce simmering time. (*Tip: be careful to over cook your peppers or they will become mushy and start to fall apart).
  • While peppers simmer, place a large, deep sauté pan on the stove top. Turn heat to medium, add sausage and allow it to brown. I recommend using a 3-5 quart sauté pan, or larger. All other ingredients will be added to this pan so you will need adequate space. You can also use another large pot in lieu of a sauté pan.
  • Once meat is fully browned, add cauliflower rice and minced onion to the pan. Sauté the 3 ingredients together until onion and "rice" start to soften, about 10 minutes. Add minced garlic and sauté 30 to 60 seconds longer.
  • Drain and add canned diced tomato, chopped parsley, Italian seasonings, salt, pepper and half of your cheese. Mix until cheese is fully melted.
  • Remove peppers from hot water with tongs and line them in a 9x13 inch baking dish. Spoon filling into peppers and sprinkle with remaining cheese.
  • Bake peppers for 10 minutes and then broil for 1-2 minutes if you want to brown cheese.
  • Allow peppers to cool for 5-10 minutes. Serve with additional chopped parsley on top, if desired!

Nutrition

Serving: 1pepper half (all values are approximate) | Sugar: 4.9g | Fiber: 2.5g | Calories: 282kcal | Fat: 20.9g | Protein: 12.8g | Carbohydrates: 9.5g