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Keto Stuffed Bell Peppers
What do you get when you combine savory sausage, keto-friendly vegetables, spices, tomato sauce, cauliflower rice, and cheese in a bell pepper half and roasted in the oven? A fantastic, super easy keto meal! No pre-cooking of the peppers needed here. It’s one dish and you’re done!
Servings: 6 One Serving: 1 stuffed half pepper
Ingredients
- 3 large red, orange or yellow bell peppers
- 3 Tbsp olive oil
- 1 cup finely chopped celery
- 1 pound bulk hot or mild Italian pork sausage
- 1½ tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 (8-oz) can keto-friendly (no-sugar-added) tomato sauce
- 1½ tsp sea salt
- 1/2 tsp freshly ground pepper
- 1 (10-oz) bag frozen cauliflower rice, unthawed
- 1/2 cup grated Parmesan cheese, divided
- 3/4 cup (3-oz) shredded provolone cheese
Instructions
- Heat the oven to 400°F (200°C). Cut the peppers in half lengthwise and carefully remove the core, seeds, and ribs with a paring knife or spoon. Arrange the peppers, cut-side up, in a 9-by-13-inch baking dish or other rimmed dish in which they fit snugly. Set aside.
- In a large (12-inch) skillet, heat the olive oil over medium heat. Add the celery and cook, stirring occasionally, until tender, 3 to 4 minutes. Crumble in the sausage and cook, breaking up the meat with a spoon, until no longer pink, for 5 to 6 minutes. Add the onion and garlic powders and the oregano. Stir for 1 minute.
- Add the tomato sauce, salt, and pepper and bring to a boil. Remove from the heat and stir in the frozen cauliflower rice and half of the Parmesan cheese. Stir for 1 minute.
- In a small bowl, combine the remaining Parmesan cheese with the shredded provolone. Set aside.
- Fill each pepper half with the sausage mixture. Pour ¼ cup water into the bottom of the baking dish, wrap the dish tightly with foil, and bake until a paring knife easily pierces a pepper, 30 to 35 minutes. Remove the foil, spoon any accumulated juices onto the peppers, then sprinkle the cheese mix evenly onto the peppers. Bake until the cheese is melted and beginning to brown, 10 to 15 minutes. Let the peppers cool for 5 minutes, then serve.
Nutritional Information - Macros
- 355 Calories
- 27g Fat
- 18g Protein
- 7g Total Carbs
- 2g Fiber
- 5g Net Carbs