Home
Recipes
Meat and Poultry Recipes
Pork
Sausage
Low-Carb Stuffed Peppers

Low-Carb Stuffed Peppers

Name: Low-Carb Stuffed Peppers
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 stuffed peppers
Ingredients: cooking spray (such as Pam®); 1 ½ pounds ground sirloin; ½ pound bulk pork sausage; 6 Roma tomatoes, chopped, divided; 1 small white onion, finely diced; 1 tablespoon butter; 2 teaspoons crushed garlic; 1 teaspoon dried oregano, or to taste; ½ teaspoon fennel seed, or to taste; seasoned pepper to taste; 4 large green bell peppers, tops and seeds removed; 6 ounces crumbled feta cheese; ½ cup grated Parmesan cheese; ½ cup shredded mozzarella cheese

Rating: 4.28 stars

29 Ratings
23 Reviews
4 Photos

Enjoy these traditional savory stuffed peppers without all the extra carbohydrates! My family loves these! You can use any kind of ground sausage, hot or mild, your choice.

By SusieQSanto

Gallery

Recipe Summary

prep:

20 mins

cook:

50 mins

total:

1 hr 10 mins

Servings:

Yield:

4 stuffed peppers

Nutrition Info

Directions

Step 1

Coat a casserole dish with cooking spray.

Advertisement
Step 2

Cook ground sirloin and sausage in a skillet over medium-low heat until browned and crumbly, stirring often, 5 to 10 minutes. Drain thoroughly. Mix in 3/4 the tomatoes, onion, butter, garlic, oregano, fennel seed, and seasoned pepper. Simmer over low heat until meat mixture comes together, about 20 minutes.
Step 3

Preheat the oven to 350 degrees F (175 degrees C).
Step 4

Fill bell peppers with meat mixture, alternating with layers of feta cheese and Parmesan cheese. Place stuffed bell peppers side-by-side in the prepared casserole dish; add remaining tomatoes around and under the peppers so they cook up and into the peppers. Sprinkle with mozzarella cheese.
Step 5

Bake in the preheated oven until browned and bubbly, about 30 minutes.

Cook's Notes:

You can substitute 1/2 teaspoon garlic powder for fresh garlic.

Alternatively, you can cut peppers in half vertically and stuff each half, making serving easier and speeding baking time.

Nutrition Facts

Per Serving:

606 calories; protein 54.4g; carbohydrates 17g; fat 35.7g; cholesterol 154.1mg; sodium 1315.3mg. Full Nutrition

Reviews (23)

Most helpful positive review

Sharla

04/03/2019

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!! Read More

Helpful

(7)

Most helpful critical review

LaLa

05/24/2020

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. Read More

29 Ratings

5 star values: 19
4 star values: 5
3 star values: 1
2 star values: 2
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Sharla

04/03/2019

Helpful

(7)

Robin Kennedy

03/16/2019

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!! Read More

Helpful

(5)

France C

Allstar

09/24/2018

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! Read More

Helpful

(4)

Steve

02/20/2020

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

Helpful

(3)

Uncle Toby

01/28/2021

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 ! Read More

RonGoings

12/10/2020

I split the peppers in half to make it easier to stuff. I cut the amount of meat down to 1/2 of what it called for and still had way more meat than I could stuff. Let the extra spill over into the pan, used a mix of cheeses instead of just the 1 Read More

Will Donaldson

05/19/2020

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

LaLa

05/24/2020

techstu63

02/04/2021

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. Read More

More Reviews

Back to Low-Carb Stuffed Peppers

All Reviews for Low-Carb Stuffed Peppers

- of Reviews

Low-Carb Stuffed Peppers

Servings Per Recipe: 4
Calories: 606.2

% Daily Value *

protein: 109 %

carbohydrates: 6 %

dietary fiber: 18 %

sugars:

fat: 55 %

saturated fat: 90 %

cholesterol: 51 %

vitamin a iu: 36 %

niacin equivalents: 156 %

vitamin b6: 92 %

vitamin c: 244 %

folate: 15 %

calcium: 51 %

iron: 22 %

magnesium: 28 %

potassium: 32 %

sodium: 53 %

thiamin: 67 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.