Sausage & Cream Cheese Stuffed Bell Pepper (Keto)
Sausage, cream cheese and shredded cheese mixes together to create an excellent low-carb filling for green bell peppers!
Servings 12 half peppers
Calories 415kcal
Equipment
Ingredients
- 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
Instructions
- Preheat oven to 400°F and grease a 9x13 baking pan and a smaller square pan - I use an 8x8 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
Video
Notes
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- More cream cheese means the mixture is creamier, less cream cheese means the mixture is firmer.
- I like Bob Evans original sausage or a more basic, lightly seasoned sausage to mix with the Italian sausage.
Nutrition
Calories: 415kcal | Carbohydrates: 5g | Protein: 20g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 988mg | Potassium: 343mg | Fiber: 1g | Sugar: 2g | Vitamin A: 662IU | Vitamin C: 49mg | Calcium: 239mg | Iron: 1mg