Low-Carb Stuffed Peppers Recipe

Name: Low-Carb Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray (such as Pam(R)); 1 1/2 pounds ground sirloin; 1/2 pound bulk pork sausage; 6 Roma tomatoes, chopped, divided; 1 small white onion, finely diced; 1 tablespoon butter; 2 teaspoons crushed garlic; 1 teaspoon dried oregano, or to taste; 1/2 teaspoon fennel seed, or to taste; seasoned pepper to taste; 4 large green bell peppers, tops and seeds removed; 6 ounces crumbled feta cheese; 1/2 cup grated Parmesan cheese; 1/2 cup shredded mozzarella cheese (optional)

Servings: persons

cooking spray (such as Pam(R))
1 1/2 pounds ground sirloin
1/2 pound bulk pork sausage
6 Roma tomatoes, chopped, divided
1 small white onion, finely diced
1 tablespoon butter
2 teaspoons crushed garlic
1 teaspoon dried oregano, or to taste
1/2 teaspoon fennel seed, or to taste
seasoned pepper to taste
4 large green bell peppers, tops and seeds removed
6 ounces crumbled feta cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese (optional)

1
Coat a casserole dish with cooking spray.
2
Cook ground sirloin and sausage in a skillet over medium-low heat until browned and crumbly, stirring often, 5 to 10 minutes. Drain thoroughly. Mix in 3/4 the tomatoes, onion, butter, garlic, oregano, fennel seed, and seasoned pepper. Simmer over low heat until meat mixture comes together, about 20 minutes.
3
Preheat the oven to 350 degrees F (175 degrees C).
4
Fill bell peppers with meat mixture, alternating with layers of feta cheese and Parmesan cheese. Place stuffed bell peppers side-by-side in the prepared casserole dish; add remaining tomatoes around and under the peppers so they cook up and into the peppers. Sprinkle with mozzarella cheese.
5
Bake in the preheated oven until browned and bubbly, about 30 minutes.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: cooking spray (such as Pam(R)), 1 1/2 pounds ground sirloin, 1/2 pound bulk pork sausage, 6 Roma tomatoes, chopped, divided, and more.

Yes, Low-Carb Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Low-Carb Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions