Oh boy! This is a truly fantastic recipe for anyone who loves Sausage Stuffed Peppers. These peppers have a distinctively sweet, savory, and spicy flavor blend. The sausage stuffing gets its robust flavor profile from the low-carb savory ingredients. The sweetness of the peppers intensifies with roasting and balances out the savory elements of the sausage stuffing. Ready to experience these beautiful flavors? Let's get cooking!
This recipe is: Low-Carb, Gluten-Free, and Paleo.
Table of Contents
6 Reasons to love this recipe
It is hard not to love this sausage stuffed peppers recipe for reasons like:
- Addictively delicious.
- Easy to make!
- A simple ingredients list and straightforward instructions.
- A family favorite.
- Perfect for a fancy dinner set-up.
- Low-carb, and nobody will know it.
Inspiration for This Recipe
These stuffed peppers was born out of a botched dinner but has since become a family favorite. Originally, I stuffed acorn squash with sausage, and what a mistake that was! My family was not afraid to let me know by dumping the stuffing right out on their plates and ignoring the squash! It was messy (thanks to our 4-year-old). But they all loved the sausage stuffing, and I got the idea of pairing it with peppers, which go well with the Dijon mustard in the recipe. The taste is out of this world!
Are Sausage Stuffed Peppers Low-Carb?
Yes, traditional sausage stuffed recipes that contain low-carb ingredients and seasonings like Italian sausage, peppers, onions, and fresh herbs fit the low-carb diet. This recipe is low-carb with 12 g net carbs per serving. While this seems a little high, these are huge yellow, red, or green bell peppers stuffed to the brim with sausage, cabbage, and more. You can share one stuffed pepper with another person to reduce the overall carb intake. All considered, 12 g net carbs fit well within the low-carb diet guidelines.
Sausage Stuffed Peppers Ingredients List
This recipe requires the following ingredients:
For Buttered Cabbage
- 1 pound shredded cabbage
- 2 tablespoons grass-fed or organic butter
- 1 tablespoon olive oil
- 2 pinches kosher salt
Sautéed Mushrooms
- 10 ounce package cremini (baby bella) mushrooms, roughly chopped
- 1 tablespoon grass-fed or organic butter
- 1 tablespoon olive oil
1 pinch kosher salt
Lightly Caramelized Onions
- 1 yellow onion, diced
- 1 tablespoon grass-fed or organic butter
- 1 teaspoon olive oil
- 1 pinch kosher salt
Browned Pork (Sausage)
- 1 pound raw ground pork
- 1½ tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon fennel seeds, toasted to golden brown
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- ½ teaspoon ground cumin
- ½ teaspoon ground mustard
- ¼ teaspoon red pepper flakes, or more to your preference
For the Peppers
- 4 bell peppers (red, green, or yellow peppers)
- 1 tablespoon olive oil.
Ingredients Substitutions
Are you missing any of the ingredients listed above? Relax! I have got you covered with fantastic swaps that you probably already have in your pantry:
- Butter: Use ghee or clarified butter.
- Olive oil: Avocado, MCT or coconut oil are great.
- Ground pork: Try ground chicken thighs, they taste fantastic!
- Ground mustard: Use a small amount of yellow mustard.
- Red pepper flakes: Use cayenne pepper for an extra kick or chili powder for a milder flavor.
- Dijon mustard: Use whole-grain mustard if you have no Dijon.
Additional Ingredients
Use any of these optional ingredients to heighten the flavors of the ground sausage stuffed peppers:
- Cheese: Top the sausage stuffed peppers with shredded mozzarella cheese, cheddar, or your favorite cheese, toward the end of the cooking process, for extra melty cheese lusciousness
- Tomatoes: A small amount of chopped sun-dried tomatoes pairs well with the stuffed peppers. Alternatively, add some sweet cherry tomatoes for a burst of flavor that melts into a tomato sauce.
Note: The additional ingredients are optional and not part of the original recipe. Use them for flavor enhancement only.
Cooking Tools
This authentic stuffed bell pepper recipe requires the following tools:
- Heavy-bottomed pan with a lid
- A large mixing bowl
- Measuring cups and spoons
- Knife and chopping board
- Spatula and wooden spoon
- Foil
How To Make Sausage Stuffed Peppers: Complete Guide
Cooking Method
- Stove-top cooking
Preparation Steps
- Gather all the tools and ingredients.
- Wash and shred the cabbage.
- Roughly chop the mushrooms.
- Peel and dice the onions.
- Remove the tops and bottoms of the sweet bell peppers.
- Measure the ingredients.
Cooking Instructions
For the Buttered Cabbage
- Add the butter and olive oil to a heavy-bottomed pan with a lid over medium-high heat. Once the butter melts, add the cabbage and a couple of pinches of kosher salt.
- Cover and cook for 10-12 minutes or until the cabbage is tan, soft, and tastes delicious.
- Remove the cabbage from the pan and set aside.
For the Sautéed Mushrooms
- Add the butter and olive oil to the pan over medium-high heat. Add the mushrooms and cook for 3-4 minutes. When they begin to release liquid, stir. Add the salt. Continue to stir occasionally until golden, soft, and delicious.
- Remove the mushrooms from the pan and add to the same bowl holding the cabbage.
For the Lightly Caramelized Onions
- Add the butter and olive oil to the pan over medium-high heat. Add the diced onion and salt. Stir. Cover and cook for 10-12 minutes, stirring occasionally, until the onions are golden brown and softened.
- Remove the onions from the pan and add to the same bowl as the other hot ingredients.
For the Browned Pork Sausage
- Add the olive oil to the pan over medium-high to high heat. Add the ground pork and break it up a bit.
- As the pork continues to brown, continue mashing it up into smaller pieces. When it all turns brownish, keep cooking until you see some with a dark brown color.
- Remove the browned pork from the pan and add to the same bowl as the other hot ingredients. Add the toasted fennel seeds so they soften while you cook the prepared peppers.
- Cover the dish with tin foil to keep the sausage mixture hot.
For the Peppers
- If the pan has some browned bits, keep it over the heat and add ¼ cup cold water. Deglaze the pan and discard.
- Add the olive oil to the pan over high heat.
- Add the prepared bell peppers and cover.
- Cook for 2 minutes. Remove the lid, flip the peppers, and repeat.
- Remove the peppers and plate.
Bringing It All Together
- Add all the ingredients from the bowl back into your pan over medium heat.
- Add the Dijon mustard and thoroughly combine.
- Turn off the heat and spoon the sausage stuffing into the plated peppers.
- Serve the filled peppers hot and enjoy!
Step 1: Sauté the cabbage, stirring occasionally, until it begins to soften and caramelize.
Step 2: Sauté the mushrooms until they are browned and their moisture has evaporated.
Step 3: Cook the onions, stirring occasionally, until they are caramelized and golden brown.
Step 4: Cook the mixture, breaking up the sausage with a wooden spoon, until the sausage is fully cooked.
💡 My Pro Tip
This tip concerns the bell pepper used in this recipe. I was never a fan of making stuffed pepper recipes in the past because the pepper always fell to one side or the other in the baking dish. It was frustrating and I had zero patience for making stuffed peppers until I learned a great trick from a friend.
He taught me the ½ inch rule. Essentially, the rule requires you to run your knife around the circumference of the pepper a ½ inch from the top and a ½ inch from the bottom. Start from the top, run the blade all the way around, then pull out the seed cluster. Flip the pepper over so you have a stable base to cut around the circumference, a ½ inch from the bottom. Flip the pepper back over for stuffing.
Wait, there’s no bottom to the pepper? This works in our favor because it lets the fats drain away from the pepper rather than pooling in the bottom. Plus, with a good spatula, nobody will ever know that there is no bottom! Keep the pepper tops and bottoms that we're not using in this recipe, for another fantastic kitchen treat!
⏲️ Time-Saving Tips
- Meal-prep: Make all the components beforehand and assemble them when ready to cook to shorten prep and baking time.
What To Serve With Sausage Stuffed Peppers?
Sausage stuffed peppers pair nicely with various low-carb dishes and condiments. Some fantastic options include:
- Spiralized Asian Carrot Salad: The carrot crunch and slightly sweet citrusy dressing are a fine accompaniment to the savory flavors of the sausage-stuffed peppers. The pair is a fantastic, colorful dish for a light lunch or dinner.
- Cauliflower Potato Salad: Serve the stuffed peppers with cauliflower potato salad for a delicious low-carb dinner.
- Sundried Tomato Vinaigrette: Drizzle the vinaigrette over the stuffed peppers with sausage for extra flavor. The vinaigrette complements and brightens the flavorful filling.
- Keto Pancakes: The low-carb stuffed peppers combined with keto pancakes make a hearty family dish for breakfast or a brunch spread.
Storage and Reheating
Storage Tip
- Store in an airtight container in the fridge for up to a week.
Freezing
- The stuffing freezes well, but the pepper does not. Transfer the hearty sausage filling into a freezer-proof container and store for up to 3 months. Thaw in the fridge overnight and heat in a pan over medium heat for 8-10 minutes or until heated.
Reheating
- Oven: Reheat in the oven at 350°F (176°C) for 10-12 minutes or until heated.
- Microwave: Reheat the leftovers on medium-high for 3-4 minutes or until heated through.
Recipe Conclusion
I understand that my Sausage Stuffed Peppers recipe has many steps, but they are easy to follow. I usually enjoy a nice glass of wine and talk to my family while making the recipe. It is not stressful or time-sensitive; it just works! Plus, the results are worth the time when you complete the cooking steps.
The recipe is perfect for breakfast, brunch, or fancy dinner. Make it with your favorite sausage meat and serve it alongside your favorite dinner recipes. If you are lucky enough to have any leftover filling, sneak out into the kitchen the next day and whip up an omelet. Chop up those extra pieces of the pepper roughly, cook them off in the pan, add extra seasonings, and then add your eggs. Heat the sausage stuffing in another pan and toss it into the middle of the omelet when it is ready. It is absolutely one of the best ways to start the day.
Hopefully, you tried the recipe and loved it as much as we do. If you have questions, please do not hesitate to ask. Share your thoughts on the recipe in the comments below. Thanks for reading and happy cooking!
Other Sausage Recipes
Here are more delicious sausage recipes that you may like:
FAQs
To prevent sogginess, use a wide and shallow pan so you don't overcrowd the peppers. Also, pre-cook the filling and the bell peppers to reduce moisture before stuffing the peppers. Ensure you cover the pan while cooking, and if your ingredients release moisture during cooking, drain them before stuffing the peppers.
The cooking time for pan-cooked Italian sausage stuffed peppers is 10-15 minutes.
No, rice is a high-carb ingredient and will increase the dish's carb count significantly.
Sausage Stuffed Peppers Recipe
Ingredients
For Buttered Cabbage
- 1 pound shredded cabbage
- 2 tablespoons grass-fed or organic butter
- 1 tablespoon olive oil
- 2 pinches kosher salt
Sautéed Mushrooms
- 10 ounce package cremini baby bella mushrooms, roughly chopped
- 1 tablespoon grass-fed or organic butter
- 1 tablespoon olive oil
- 1 pinch kosher salt
Lightly Caramelized Onions
- 1 yellow onion diced
- 1 tablespoon grass-fed or organic butter
- 1 teaspoon olive oil
- 1 pinch kosher salt
Browned Pork
- 1 pound raw ground pork
- 1½ tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon fennel seeds toasted to golden brown
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- ½ teaspoon ground cumin
- ½ teaspoon ground mustard
- ¼ teaspoon red pepper flakes or more to your preference
For the Peppers
- 4 bell peppers red, green, or yellow peppers
- 1 tablespoon olive oil.
Instructions
For the Buttered Cabbage
- Add the butter and olive oil to a heavy-bottomed pan with a lid over medium-high heat. Once the butter melts, add the cabbage and a couple of pinches of kosher salt.
- Cover and cook for 10-12 minutes or until the cabbage is tan, soft, and tastes delicious.
- Remove the cabbage from the pan and set aside.
For the Sautéed Mushrooms
- Add the butter and olive oil to the pan over medium-high heat. Add the mushrooms and cook for 3-4 minutes. When they begin to release liquid, stir. Add the salt. Continue to stir occasionally until golden, soft, and delicious.
- Remove the mushrooms from the pan and add to the same bowl holding the cabbage.
For the Lightly Caramelized Onions
- Add the butter and olive oil to the pan over medium-high heat. Add the diced onion and salt. Stir. Cover and cook for 10-12 minutes, stirring occasionally, until the onions are golden brown and softened.
- Remove the onions from the pan and add to the same bowl as the other hot ingredients.
For the Browned Pork Sausage
- Add the olive oil to the pan over medium-high to high heat. Add the ground pork and break it up a bit.
- As the pork continues to brown, continue mashing it up into smaller pieces. When it all turns brownish, keep cooking until you see some with a dark brown color.
- Remove the browned pork from the pan and add to the same bowl as the other hot ingredients. Add the toasted fennel seeds so they soften while you cook the prepared peppers.
- Cover the dish with tin foil to keep the sausage mixture hot.
For the Peppers
- If the pan has some browned bits, keep it over the heat and add ¼ cup cold water. Deglaze the pan and discard.
- Add the olive oil to the pan over high heat.
- Add the prepared bell peppers and cover.
- Cook for 2 minutes. Remove the lid, flip the peppers, and repeat.
- Remove the peppers and plate.
Bringing It All Together
- Add all the ingredients from the bowl back into your pan over medium heat.
- Add the Dijon mustard and thoroughly combine.
- Turn off the heat and spoon the sausage stuffing into the plated peppers.
- Serve the filled peppers hot and enjoy!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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3 Responses
The stuffing for these peppers is fantastic. I never thought to put all those different ingredients together! How yummy. You could use that stuffing in other things too- just good food. You got a new fan!
Hey Chelsea:
So nice to hear that. Yeah, the stuffing can be used for anything... that's stuffable.
Thank you for writing.
Have a fantastic day in the kitchen!
Scott