Sausage & Cream Cheese Stuffed Peppers

Sausage, cream cheese and shredded cheese mixes together to create an excellent low-carb filling for green bell peppers!

This keto sausage and cream cheese stuffed pepper recipe is an easy dinner recipe that our whole family enjoys!

Bubbly golden brown bits of white cheese melted on top of tender, baked green bell pepper halves filled with a cream cheese and sausage mixture in a glass dish on a red and white napkin.

If you like this recipe you may also enjoy Bell Pepper Taco Dip with Meat and Sausage and Cream Cheese Dip.

Cream Cheese Stuffed Peppers Recipe

Every bite is meaty, cheesy, creamy and has a slight crunch from cooked green peppers that leaves you enjoying the savory and fresh flavors.

One half of a generously stuffed pepper will often fill me up, unless I’ve been working really hard, then a whole pepper makes a great meal.

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Our kids enjoy rice pilaf or pasta on the side, but as adults, we find the stuffed peppers are really satisfying as a stand-alone one-dish meal.

We love recipes like this that combine meat and vegetables into a delicious meal like our Old Fashioned Sausage, Potatoes and Green Beans, and Ham, Egg & Cheese Casserole.

Close up of a delicious half of a green bell pepper with softened edges and filled generously with sausage and a cream cheese mixture in a casserole dish.

I like to make or buy Italian Sausage which is ground pork with the flavorings already included. I find that splitting the meat half plain ground pork and half flavored sausage works well for our family’s tastes.

We have made this recipe with all ground pork and sausage as well as with half ground pork and half ground beef. Using all pork has a juicer, richer flavor. Mixing the meats half and half gives a leaner flavor that is delicious, but a bit lighter.

Keto Stuffed Bell Peppers with Cream Cheese

Cream cheese is the key ingredient to a memorable stuffed pepper filling. Blending the meat together with a rich and creamy addition helps spread all of the spices evenly throughout the stuffing.

I typically use green peppers over colored peppers because they are cheaper. Using red, yellow or orange peppers is also fine and cream cheese perfectly compliments any of them. Colored peppers will likely be sweeter and may look a bit prettier, but we’re about utility and budget here.

White plate of warm stuffed peppers with slightly golden brown cheese after bubbling up while baking and ready to be eaten resting on a red and white plaid napkin.

My family has spent more time prioritizing our health and we’ve found it is easier to drop weight when we eat fewer carbs. So while we don’t follow a strict keto diet, we do have several keto recipes that we love adding to our meal rotation.

A couple of our favorites are Crock Pot Keto Cauliflower Casserole and Stuffed Pepper Soup.

Why This Recipe Works:

  • You can really fill up the peppers to have more meaty and cheesy flavors or partially fill for a higher veggie ratio.
  • This cheesy sausage filling would make a great sandwich, but I love trading the sandwich bun for more vegetables and a healthy meal.
  • This keto and low-carb meal tastes great and is always popular when shared with friends or family.
  • Easy to make ahead and then bake in the oven or cook in a crock pot.
White baking dish of green stuffed peppers with Italian sausage and cheese

Ingredients Needed:

  • Green Bell Peppers – These are economical and add a great fresh flavor. Red, yellow or orange bell peppers work fine, but we prefer green bell peppers for this.
  • Italian Sausage – Mild Italian is our preference, but you can add some heat to this meal by adjusting to zesty sausage or adding some red pepper flakes.
  • Sausage – A basically seasoned sausage or ground pork works well. You can also mix in a pound of lean ground beef.
  • Seasoned Salt – Lowry’s is the brand we have on hand, but a teaspoon of your favorite blended seasoning works well.
  • Granulated Onion – Dried is easiest to use, however 1/2 cup of minced onion can be cooked into the ground meat.
  • Cheddar Cheese – Using a variety of cheeses makes a more dynamic flavor.
  • Grated Parmesan – Adds a depth of flavor in an easy way.
  • Cream Cheese – The key creamy filling ingredients that helps blend everything else together.
  • Mozzarella Cheese – The most mild cheese that mixes in and melts so beautifully on top.
Ingredients needed to make cream cheese stuffed peppers are ground pork, Italian sausage, green bell peppers, grated Parmesan cheese, cheddar cheese, mozzarella cheese, black pepper, seasoned salt, cream cheese and granulated onion on a white counter top.

Should Peppers Be Boiled Before Stuffing?

Fresh bell peppers do not need to be boiled, baked or softened in any way before filling and baking.

Wash, remove seeds and allow peppers to dry before stuffing. When cooked meat is stuffed in the peppers they will soften in 30 – 40 minutes in the oven.

An excellent filling of sausage, cream cheese and shredded cheese mixes together and generously filling fresh green bell peppers and baked with another layer of cheese in a baking dish on a red napkin.

Should Meat Be Cooked Before Stuffing a Pepper?

I find that cooking the ground meat, whether it’s sausage or hamburger before stuffing into a raw pepper is safest. I can see that all of the pink is gone before stuffing the pepper which makes the rest of the cooking process easier and more worry free.

Cooking the meat before stuffing is the fastest way to bake peppers too.

Always wash the peppers and remove the stems and seeds and rinse again before stuffing. Be sure that the peppers are well drained prior to stuffing.

The cream cheese and tomatoes help provide plenty of liquid that keep the meat moist as the peppers soften during the baking time.

This batch of stuffed peppers has all pork, which was cooked prior to stuffing, and a whole block of cream cheese which make it more of a chip dip consistency.

Italian Sausage and ground pork stuffed in keto green peppers and baked

How to Cut Stuffed Peppers

As someone who cooks, but hasn’t made a lot of stuffed peppers I like to cut the peppers in half horizontally because it’s easier for me. I also find that it’s easier to see that all of the cheese is melted and determine how soft the baked peppers are.

Any shape of pepper can be cut in half and laid on its side to fill. Peppers with the top cut off must have more balance, uniformity and the right size pan to remain standing upright during the baking process.

Since I want to spend as little time in the kitchen as possible I cut the peppers in half and keep on moving.

Oven baked Keto stuffed green peppers with lots of cream cheese in bakign dish and on a plate with a fork

How to Make Sausage and Cream Cheese Stuffed Peppers

Cook the ground meat in a skillet over medium high heat. We like to use meat masher to stir because it saves time and makes the cooking process a bit easier.

Two pounds of raw sausage flattened in a black non-stick skillet warming up.

Once cooked, drain meat well.

While the meat is cooking I like to clean the peppers and prepare them for stuffing.

Four green bell peppers cut in half with seeds cleaned and then washed and dried laying open in a glass baking dish.

If using a large skillet, return meat to the pan with the heat on low or turned off.

Or put in a mixing bowl and use your mixer to blend all ingredients except the mozzarella cheese together.

Season meat with salt, pepper and granulated onion.

Add cream cheese and cheddar cheese.

Cooked blend of sausage including Italian sausage in a skillet with cream cheese and shredded cheddar cheese piled up and ready to stir in.

Mix everything together well.

Cooked and crumbled sausage in a skillet with a mixture of shredded cheeses and cream cheese stirred in with a spatula on top.

Divide stuffing evenly among pepper halves and fill those bell peppers up.

Uncooked green bell peppers cut in half with seeds removed and filled with a cooked sausage, seasoned salt, cheddar cheese, parmesan cheese and cream cheese mixture in a glass baking dish on a white counter top.

Cover with foil or a heat safe lid and bake at 400°F for 15 minutes.

Baked sausage and cheese mixture stuffed into green bell pepper halves and partially baked in a glass 9x13" dish on a stove top.

Add grated parmesan cheese and 1 cup of mozzarella cheese to the top of the peppers and bake for an additional 10 minutes at 350°F.

Shredded mozzarella cheese sprinkled on top of 8 halves of partially baked cream cheese stuffed peppers.

There is enough stuffing for 6 whole peppers in this recipe, so a second pan is usually necessary.

Tips for Making the Best Stuffed Peppers

  • Use your favorite combination to get 2 pounds of meat, substitutions are welcomed!
  • We prefer Colby or cheddar cheese to mix in with the meat and mozzarella on top
  • More cream cheese means the mixture is creamier, less cream cheese means the mixture is firmer
  • Adding tomatoes to the filling is optional if you want to increase the amount of vegetables
  • If using tomatoes tiny pieces mix much better and ensure that canned tomatoes are well-drained or you may have soup
  • We learned that more cream cheese makes more of a chip dip texture like our Queso With Sausage, so sometimes we use the whole block of cream cheese and serve with tortilla chips
  • I like to cover the peppers with foil for the first 20 minutes to help trap in heat and soften the peppers without drying out the meat
  • Wait to add mozzarella cheese on top until the last 10 minutes of baking time or that cheese will burn
  • Bake uncovered so the cheese can melt and lightly brown for the last 10 minutes without melting to the foil on top.
Low carb green peppers stuffed with sausage, cream cheese, tomatoes and 3 other cheeses

Crock Pot Version

I’ve also made this recipe in the crock pot on low for two – three hours and then turn up to high for about 15 minutes after adding the parmesan and mozzarella cheese at the end. The cheese will melt, but it will not brown.

The meal is still very delicious!

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Close up half of an excellent low carb filling of stuffed pepper and cream cheese with other cheeses for a delicious stuffed green peppers.

Sausage & Cream Cheese Stuffed Bell Pepper (Keto)

Servings 12 half peppers
Author: Jennifer
Sausage, cream cheese and shredded cheese mixes together to create an excellent low-carb filling for green bell peppers!
5 from 10 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 6 green peppers
  • 1 pound sausage ground beef can be substituted
  • 1 pound Italian sausage
  • 1 teaspoon Lowry's seasoned salt
  • 1/2 teaspoon pepper freshly ground
  • 1 teaspoon minced onion or 1/2 cup freshly chopped onion
  • 1 1/2 cups shredded cheddar cheese Colby can be substituted
  • 4 ounces cream cheese softened
  • 1/4 cup grated parmesan cheese
  • 2 cups shredded mozzarella cheese


  • Preheat oven to 400°F and grease a 9×13 baking pan and a smaller square pan – I use an 8×8 baking dish.
  • Brown meat and drain.
    1 pound sausage, 1 pound Italian sausage
  • Wash, clean and halve green peppers.
    6 green peppers
  • Add seasonings, cream cheese and cheddar cheese to meat.
    1 teaspoon Lowry's seasoned salt, 1/2 teaspoon pepper, 1 teaspoon minced onion, 1 1/2 cups shredded cheddar cheese, 4 ounces cream cheese
  • Stuff peppers and bake covered for 15 minutes.
  • Add parmesan cheese and mozzarella cheese and bake uncovered for an additional 5 – 10 minutes until cheese is melted and peppers reach desired tenderness.
    1/4 cup grated parmesan cheese, 2 cups shredded mozzarella cheese


  • More cream cheese means the mixture is creamier, less cream cheese means the mixture is firmer
  • Adding tomatoes to the filling is optional if you want to increase the amount of vegetables
  • If using tomatoes tiny pieces mix much better and ensure that canned tomatoes are well-drained or you may have soup



Calories: 415kcalCarbohydrates: 5gProtein: 20gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 96mgSodium: 988mgPotassium: 343mgFiber: 1gSugar: 2gVitamin A: 662IUVitamin C: 49mgCalcium: 239mgIron: 1mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!

Originally published February 26, 2020 with pictures updated on July 3, 2023.


  1. Deborah Butler says:

    Question? How can you publish a Keto recipe and not provide total carb information? Keto dieters base their diet on the number of carbs consumed in a day. Are they supposed to guesstimate a number for this recipe? Without carb information you cannot even consider your recipes Low Carb! Please consider adding at least carb information, if not Nutritional Information to you recipes.

    1. Hello! I’ve added a tool to the recipe cards that estimate nutrition values, but please know that it is just an estimate and actual nutrition values can vary greatly based on actual ingredients used. I hope you enjoy the recipe!

    2. Pam Richardson says:

      The nutritional information is listed if you scroll down farther you will see it.

  2. Yum can’t wait to try !

  3. sara white says:

    5 stars
    My family really enjoyed

  4. 5 stars
    This recipe was amazing! My entire family loved it. Thank you for the easy and delicious keto recipe!

    1. Jennifer @ Plowing Through Life says:

      So glad to hear you love it! Thanks for letting us know!

  5. 5 stars
    This is a solid Keto recipe! Easy to make and hearty. My husband loved it….always a win. I appreciate your tip for cutting the bell peppers in half lengthwise – lots more stable that way, both for filling them and for eating them. Keep these Keto recipes coming.

    1. Jennifer @ Plowing Through Life says:

      Thanks for sharing! Always love hearing when a recipe works well!

  6. Ryan James says:

    5 stars
    I made this recipe yesterday with some variations. It was too hot to use the oven, so I modified this for the slow cooker.

    After stuffing six whole large green peppers, I put the in the slow cooker that had been sprayed with PAM. I did not cook the peppers ahead of time. On top of each pepper with heaping meat mix, I put a tablespoon of diced tomatoes. I only used one can and put the rest in the bottom of the cooker.

    I cooked on low for six hours. They were perfect. Our nephew who is a birdlike eater, ate one and then asked for a second. My husband and I could only eat one, they were so stuffed. This is a keeper recipe.

  7. Calls for parmesan, but it’s never mentioned again in the directions? Guessing you add it with the mozzarella on top….

    1. Jennifer @ Plowing Through Life says:

      Thanks for asking! It can be mixed in with the meat and other cheeses or sprinkled on top. Really works well both ways!

  8. It says 1 on sausage and then another lb Italian sausage. Is it 1lb or 2 lbs sausage ?

    1. Jennifer @ Plowing Through Life says:

      Hey there! Great question! The recipe calls for a total of 2 pounds of meat. Our favorite combination is 1 pound of regular sausage (or ground beef) and 1 pound of Italian sausage. Hope you enjoy this recipe as much as we do!

  9. Susan Geske says:

    5 stars
    Oh my gosh these were good! I halved the recipe and used 3 peppers (1 green and 2 red). I omitted the season salt because the brand of pork sausage I used is pretty salty on its own. I added garlic and oregano. We are trying the Low Carb thing and it’s great when a recipe encourages you to stick with it! I might try this very same “stuffing” with mushrooms! Thanks for a great recipe:)

    1. Jennifer @ Plowing Through Life says:

      Hey There! So glad you had a great experience with this meal! Thanks so much for sharing!

    2. Cooking for one is challenging so I freeze a lot of recipes in single serve portions.
      I could really use instructions on when to freeze. . . before baking? . . after baking? Midway?

    3. Jennifer @ Plowing Through Life says:

      Hey There! We usually cook the entire recipe, then freeze and reheat as needed. I’m sure there are a lot of options, but this works well for us. Hope you enjoy!

  10. Gwen Wilkinson says:

    5 stars
    Excellent! I don’t like peppers, but made this for supper for my husband, thinking I wouldn’t enjoy it. Boy was I wrong, it was extremely delicious!

    1. Jennifer @ Plowing Through Life says:

      Hey There! Thanks so much for trying the recipe and sharing your success story! We really enjoy this one too! And be sure to read the notes on the different options. It’s great made into a chip dip too!

  11. Jody Vincent says:

    5 stars
    Excellent easy to make! Everyone enjoyed.

    I used red, yellow, and green peppers.
    I also added a little parsley and green onion.

  12. 5 stars
    We love this recipe! We make it at least twice a month, if not every month. Thanks for sharing.

    1. Jennifer @ Plowing Through Life says:

      Hey There! Thanks so much for sharing! We’re so glad you enjoy it and of course it’s always nice to get compliments 🙂

  13. Is this recipe Gluten free ?? Or how do I make it Gluten free //

    1. Jennifer @ Plowing Through Life says:

      Hey There! I think it would be if you use gluten free seasoning. I would still be sure to check the labels on all of the ingredients that you use. Hope you enjoy 🙂

  14. 5 stars
    I added some chopped mushrooms and used red bell peppers.
    My husband said it was the BEST stuffed peppers he ever had!
    Thank you so much. I’m going to check out more of your recipes.

    1. Jennifer @ Plowing Through Life says:

      Thanks so much for sharing! We love mushrooms, so this variation sounds delicious 🙂

  15. Kim Varner says:

    Im going to make this tonight and Im a little confused. In your actual recipe you have to use 6 whole peppers but in the picture you show 6 half peppers. I have 6 whole peppers and was wondering if I need to double the recipe to have enough filling to make 6 whole peppers cut in half?

    1. Jennifer @ Plowing Through Life says:

      Hey There! Thanks for asking! When I make this whole recipe I take 6 whole peppers and cut them in half. Then I put the halves in a couple different baking dishes since I don’t have one super big dish. You can also adjust how much filling you put in each pepper to change your meat to veggie ratio. Hope this helps and hope you enjoy!

  16. 5 stars
    It’s cooking right now but it smells and taste yummy. Just one note the recipe calls for onions but nowhere in the cooking instructions that I see talks about putting the onions in..hence I forgot to put the onions in probably when cooking the meat. Just FYI.

    1. Jennifer @ Plowing Through Life says:

      Hey There! Thanks for sharing this. I usually add granulated onion with the other seasonings, but I added a note to help clarify for the future. If raw onion is used I would add that to the drained skillet of meat and cook a few more minutes until onions are tender. I hope you enjoyed the peppers!!

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