Stuffed Sausage and Pepper Rings (Low carb, High Protein)
Thick rings of fresh bell peppers filled with a flavourful Italian sausage and sundried tomato stuffing topped with cheese and baked until golden brown. A fun low carb high protein twist on stuffed sausage and peppers
Just 5g of net carbs and a healthy 13g of protein in each pepper ring makes this a perfect keto friendly meal.
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One thing I love about this recipe is that its just fun! Yes its a low carb recipe, but it doesnt feel like one. Its just one of those delicious recipes that happens to be low carb and its a bonus that the whole family loves them (even the kids!)
Quick Tips To Master This Recipe
- Honestly, you don’t even need any this recipe is so dead simple. Cut the pepper into rings, stuff the meat mixture inside, top it with cheese and bake it until its cooked through. DONE!
Recipe Video
Why You’ll Love This Recipe
- Fun, easy, high protein, and low carb
- Perfect as a low carb meal, appetizer, great for kids and the whole family.
- Cooks much faster than stuffed peppers and can be batched cooked for keto friendly meal prep.
Recipe Card
Stuffed Sausage and Pepper Rings (Low Carb)
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
- 1 pound Italian sausage
- 1 large egg
- 1 small onion minced
- 1 tablespoon garlic (1-2 cloves) minced
- ⅓ cup parmesan cheese fresh grated
- 2 tablespoons parsely fresh
- ½ teaspoon black pepper
- ½ teaspoon salt
- 3-4 tablespoons sundried tomatoes diced
- 1 tablespoon tomato paste
- 3-4 large bell peppers any colour
- 1 cup mozzarella cheese grated
- olive oil
Instructions
- Pre-heat the oven to 425°F [220°C].
- Prepare the Filling - Use a knife to slit the casing of each Italian sausage and peel the casing off. Add the ground sausage to a large bowl along with the egg, onion, garlic, parmesan cheese, sundried tomato, tomato paste, parsley, black pepper, and salt, combine well and set aside. If you would like to test the seasoning you can cook a small portion (around 1 tsp) of the filling in a frying pan and taste it.1 pound Italian sausage, 1 small onion, 1 tablespoon garlic (1-2 cloves), 1/3 cup parmesan cheese, 2 tablespoons parsely, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 3-4 tablespoons sundried tomatoes, 1 tablespoon tomato paste, 1 large egg
- Cut the peppers into rings - Using a sharp knife, remove to top and bottom of each pepper. Clean out the seeds and white membrane and discard. Wash each pepper and then slice into approximately three 1 to 1 1/2 inch [~3 cm] thick rings each. Lay them out evenly on a parchment or foil lined baking sheet and drizzle with olive oil.3-4 large bell peppers, olive oil
- Stuff the pepper rings - Pack the sausage mixture into each of the rings filling them completely. You want to overstuff them a little bit and done the top incase the filling shrinks in oven.1 cup mozzarella cheese
- Bake at 425°F [220°C] until golden brown - Place the baking tray in the center of a 425°F [220°C] oven and bake for 20-25 minutes, topping each pepper ring with shredded cheese about halfway trough. Bake until the sausage has fully cooked through, the cheese becomes golden brown, and the pepper rings are tender.
- Serve garnished with fresh parsley and a side of low carb marinara if desired.
Video
Nutrition
Nutritional information is calculated using the recipe calculator and verified database available from Cronometer. Although every reasonable effort is made to provide accurate information this estimate is provided as courteously and convenience only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.
Try the free recipe calculator at Cronometer
Enjoy!
