Low-Carb Stuffed Peppers

I made this dish tonight, it was delicious!! I altered the recipe a bit; I used Italian turkey sausage instead of the ground sirloin and pork sausage suggested. It. Was. AMAZING!!! I also blanched the peppers before I stuffed them (I love bell peppers but they do not love me, they have to be cooked thoroughly). I've been looking for a low-carb stuffed pepper recipe and this is IT!!

Very tasty and perfect for my low-carb lifestyle. I followed the recipe exactly as written, except that I didn't have any seasoned pepper and just used black pepper. Certainly not lacking in flavor and rather simple to make. You don't miss the rice at all. This does make quite a bit of filling, so really pack them tight and expect a bit left over. I cut my peppers in half and piled them high with filling. The only thing I wouldn't bother with next time is putting the tomatoes directly into the dish as they don't cook "up into the peppers" as stated in the directions, and don't add anything to the overall flavor. The cook time was spot on and left a nice firmness to the peppers. I like to meal prep and these make fantastic lunches!

We LOVED these. The only changes to to the orignial recipe were: black pepper (instead of seasoned), baked the peppers first, and 20 minutes in the oven (vs. 30min). Also, I used red AND green peppers...which made for a nice change up. Will definitely be making these again!!

This was a awesome recipe. Wife and kids loved it. This recipe made it in my dinner rotation. Thanks

I've made this twice. The only thing I did differently the second time was add a little red pepper flakes and baked the peppers by themselves before stuffing for about 10-12 minutes. It softens up the peppers. Without it they remain crunchy.

We made this recipe for supper one night and it is absolutely fabulous. We've always liked stuffed peppers but don't really care for all the rice. This took away the rice and filled it with a wonderful flavorful stuffing.

Very tasty meal. I did make a few substitutions to make it a vegan dish, since my wife is vegan. I used Trader Joe's meatless hamburger and soy-based shredded cheese. I chopped and sauteed a jalapeno (as I do with most dishes) to give it a little underlying zing. Actually I think this dish would be even better if large spicy peppers are used. (Note to self.) I also added maybe a cup of cooked brown rice (I know, I know, this is supposed to be low carb, but I only used one 12-oz container of meatless hamburger vs the 2 pounds of meat in the recipe, so I wanted to bulk up the dish.) I used 5 peppers (red and green), instead of the 4 called for in the recipe. It definitely needs salt and I added nearly a teaspoon, which was about right. I will definitely make this again.

These ate the BEST meatballs!!

I really wanted to like this recipe because I love stuffed peppers and have started on the Keto plan a month or so ago. It just didn't taste right, the feta was too strong, the green peppers felt undercooked, it was dry and I couldn't understand the high ratings. Just an all round disappointment. I don't make modifications when I first try a recipe (Why rate it if you change it?) but this one needs serious changes to make it satisfying.

made it today and my husband loved it. recipe was easy to follow and had all ingredients on hand except for fennil so I used some chopped celery instead. Will defintely make again

I love this recipe, we used impossible meat instead of beef, and used the cast iron skillet in the oven for that perfect bake. we love this meal.

Excellent stuffed peppers. No changes to recipe needed.

Made it, was well received by everyone. Very tasty, will make again and probably add some hot peppers next time.

Terrible! I made this according to the recipe and the meat mixture tasted awful! So to salvage the ingredients, I doctored it up. I added a can of diced tomatoes. Still not good. I put in a couple tablespoons of tomato paste and a couple of dashes of sugar and salt. Also, the diced tomatoes feel apart and the peels stuck to the roof of my mouth. So I picked out all the peels! This was a disaster! I had the peppers ready, so I trudged on. I layered the cheeses and meat mixture onto the peppers and baked them. By this point, I had a completely different recipe! Definitely not making this again.

These were amazing

Not a favorite. Thirty minutes at 350 degrees left me with peppers that were not much more than warm and still very crunchy. Not at all what I expected with all the good flavorings.

It was good, but I think I'll add stewed tomatoes instead of roma tomatoes to give the filling a little more juice.

Fantastic recipe! I much preferred this to the gummy texture of a rice filled pepper. As others have mentioned, red pepper flakes are a must. The flavors in these stuffed peppers are robust, particularly with feta cheese, so the pepper flakes add a welcomed punch. I happened to have everything on hand except pork sausage. I had some excellent uncured bacon, so I diced up a few strips and added it for the flavor, and to increase the fat content. The one thing that confused me about the recipe is that that is a LOT of food to stuff into 4 peppers. I think the amount could have easily filled 6. I used orange bell peppers, they were beautiful.

I like all the ingredients, especially the cheeses. I like to par boil the peppers before adding ingredients then I stuff them and refrigerate til Meal time then bake. The BIG PROBLEM is that the nutrition says 54.4 carbs which has to be wrong as there are not that many carbs or it could not be called low carb. All,the ingredients are low carb which, as a diabetic, I enjoy.

I made the recipe and made a few changes with my own spices and it was absolutely delicious.

This was better that the way I usually make Stuffed Bell Peppers. The only changes I made was, I used 1 pound of breakfast sausage 1 pound of Italian spiced turkey and black pepper. Turn out fantastic. Have already had request to make again.

That is a great recipe. I made mine with ground Elk and home made hot Italian sausage and I added a fresh jalapeno diced up fine. Delicious.

Fast, easy, and tasty dish.

Really good! I used Owens hot sausage and added a diced jalepeno.

Over seasoned. I prefer my simple recipe of ground sirloin, uncased Polish Sausage, a little rice and some onions. Some Salt and Black pepper. Put the filled peppers in a deep casserole dish, pour over condensed tomato soup (without diluting it) and bake. It’s the Polish way, simple and Delicious !

I used red, yellow and orange peppers instead of the green-personal choice! I also added 1/2 cup couscous and extra tomatoes for under the peppers while cooking to have more topping when serving.

For my diet, this recipe sounds fine, but would not do since the changes are not a benefit but a tradeoff - the pork sausage and the cheeses would undo the good of dropping the rice. But it sounds so tasty I may try it one time, especially if I forgot to buy the rice. :-D. Thank you for sharing.

Added some salt to taste.

Terrible! I made this according to the recipe and the meat mixture tasted awful! So to salvage the ingredients, I doctored it up. I added a can of diced tomatoes. Still not good. I put in a couple tablespoons of tomato paste and a couple of dashes of sugar and salt. Also, the diced tomatoes feel apart and the peels stuck to the roof of my mouth. So I picked out all the peels! This was a disaster! I had the peppers ready, so I trudged on. I layered the cheeses and meat mixture onto the peppers and baked them. By this point, I had a completely different recipe! Definitely not making this again.

we loved it. was really good. I actually used venison vs beef. I would/ will make again!

no changes and it was amazing first low carb meal on my journey

1 lb. burger and 1 lb. of italian sausage was the only change I made.