Make these low carb stuffed peppers filled with savory Italian sausage, spinach, and a rich cream cheese binder. This recipe is perfect for a satisfying keto dinner without rice.
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 pound Italian sausage (bulk, casings removed)
4 ounces cream cheese, softened
1/2 cup heavy cream
1 cup fresh spinach, chopped
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons olive oil
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.
In a large skillet, cook the Italian sausage over medium heat, breaking it up with a spoon until fully browned. Drain off any excess grease.
Reduce the heat to low. Add the softened cream cheese, heavy cream, Italian seasoning, and garlic powder to the sausage. Stir until the cream cheese melts and the mixture becomes creamy.
Stir in the chopped spinach until it wilts. Season the filling with salt and pepper.
Spoon the sausage mixture evenly into the bell pepper halves.
Top each stuffed pepper with mozzarella cheese and Parmesan cheese.
Drizzle the tops lightly with olive oil.
Bake for 30 to 35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Notes
For extra flavor, you can add 1/4 cup of finely chopped onion to the sausage mixture, cooking it before adding the sausage.
If you prefer a firmer pepper, par-bake the pepper halves for 10 minutes before filling them.
Use any type of Italian sausage (sweet or hot) based on your preference.