Looking for keto stuffed peppers ??
Watch the full video from the experienced user who explains in detail below.
These are the most amazing low carb stuffed peppers. A new spin on the traditional stuffed green peppers…this healthy low carb recipe uses cauliflower rice, mushrooms, and Italian sausage. The filing is packed with flavor!
Full recipe for stuffed bell peppers:
Prep Time: 6 minutes Cook Time: 1 hour Total Time: 1 hour 6 minutes Servings: 4 Calories: 504kcal
4 Green Bell Peppers, tops and seeds removed
1 Pound Ground Italian Sausage
1 Cup Chopped Mushrooms
2 Cloves Garlic, Minced
3 Cups Riced Cauliflower, Fresh or frozen
1 1/2 Cups Shredded Monterey Jack Cheese
Salt and pepper to taste
Pre-heat the oven to 350F. Place the peppers in an 8×8 baking dish and season the insides with salt. Set aside.
Make the filling: In a large skillet over medium-high heat. Cook and break up the sausage until no longer pink. Add in the chopped mushrooms, garlic, cauliflower, and 1 cup of the cheese. Taste the mixture and season with salt and pepper to taste. Remove from heat.
Using a spoon, fill each green pepper with the filling mixture, packing each one full and smoothing out the top. Top with the remaining 1/2 cup of cheese.
Cover the peppers with foil and bake in the pre-heated oven for 35 minutes. When the time is up, remove the foil and bake for an additional 15 minutes. Serve.
Nutrition Per Stuffed Pepper: 504 calories / 37g fat / 15g carbs / 5g fiber / 29g protein
Monterey Jack is my preferred cheese, but you could use cheddar or gouda.
If you use fresh cauliflower, the cooking time will remain the same as with the frozen. You would just need to follow my tutorial for ricing the cauliflower here: Cauliflower Rice.