Easy Italian Stuffed Peppers with Low Carb Options

These Italian stuffed peppers are so easy to throw together and are great for the whole family. We’ve included tips to make them low carb without compromising the taste.

Low Carb Stuffed Peppers

Gestational Diabetes has really caused me to take a good look at my diet.

While I thought I was being healthy before, I realized how easy it was to stack up the carbs without thinking about it!

I’m definitely not a person who is against carbs – I think they are essential in all diets – but it’s been a good experience for me to look closer at labels and make more balanced decisions.

Forrest has been suggesting I make stuffed peppers for a while now, but I kept pushing that suggestion aside because they typically have rice in them, and that’s not exactly something I can have in quantities larger than like 1/2 cup these days.

However, then I remembered how popular cauliflower rice is right now, and I thought I would make them with that!

I mean – let’s be real. Cauliflower rice doesn’t really taste that much like rice, but it’s a decent substitution.

And this meal turned out delicious!

It’s not a keto meal, since the carb count ends up being just under 30. But for me, I am allowed to have 30-40 carbs per meal, so it was perfect for us.

If you are someone who is just trying to have a lower-carb diet without cutting ALL carbs out, then I think you will LOVE This.

The majority of the carbs come from the peppers and sweet Italian sausage – I’m sure you could find a different variety of sausage with lower carbs as well.

Looking for a side to go with these peppers? Try Krissi’s greek salad!

How to Make Stuffed Peppers

Recommended Tools:

• Cast iron skillet
• Glass baking dish
• Mix ‘n Chop

Ingredients:

• 4 medium bell peppers
• 1/2 lb Italian sausage
• 1 1/2 cups riced cauliflower (or cooked rice if you aren’t doing low carb)
• 1/4 cup diced onions
• 15 ounces tomato sauce
• 1/2 cup sliced mushrooms
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Directions

Preheat oven to 350 degrees.

Wash bell peppers and cut off the tops. Remove the insides and set aside.

Brown and crumble Italian sausage in a skillet. Add in onions and mushrooms and saute.

Pour in tomato sauce.

Mix in riced cauliflower, garlic, and onion powder. Let simmer for about five minutes.

Scoop mixture evenly into each pepper and place in a baking dish.

Cover each pepper with mozzarella cheese.

Bake for about 20 minutes. Broil for 1-2 minutes, or until cheese is browned.

FAQ

Stuffed Peppers Without Rice

Continue to Content

Italian Stuffed Peppers

Yield: 4 peppers

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Print

Ingredients

• 4 medium bell peppers
• 1/2 lb Italian sausage
• 1 1/2 cups riced cauliflower (or cooked rice if you aren’t doing low carb)
• 1/4 cup diced onions
• 15 ounces tomato sauce
• 1/2 cup sliced mushrooms
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

1. Preheat oven to 350 degrees.
2. Wash bell peppers and cut off the tops. Remove the insides and set aside.
3. Brown and crumble Italian sausage in a skillet. Add in onions and mushrooms and saute.
4. Pour in tomato sauce.
5. Mix in riced cauliflower, garlic, and onion powder. Let simmer for about five minutes.
6. Scoop mixture evenly into each pepper and place in a baking dish.
7. Cover each pepper with mozzarella cheese.
8. Bake for about 20 minutes. Broil for 1-2 minutes, or until cheese is browned.

Other Recipes You May Enjoy:

• Easy Meat Lasagna
• Italian Sausage Zucchini Boats
• Olive Garden Stuffed Rigatoni