Low-Carb Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella
I love those peppers with rice, but I also love these Low-Carb Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella and I made them again with Jake to update the photos. We each enjoyed one, and then I had leftovers with my brother Mark, who also thought they were great.
This recipe makes six peppers, and this is the type of thing I’d make ahead and keep in the freezer to take for lunch when I was teaching school, so even if you’re only cooking for one or two people I recommend making the whole recipe and freezing some.
Brown the beef well. If you want to reduce saturated fat, rinse the browned beef with very hot water when it’s done. While the meat browns, trim the ends of the peppers so they stand up and remove them stem end and seeds. Put peppers in a dish where they fit pretty tightly.
Brown the turkey sausage and put it in the colander with the beef (or a bowl if you’re not rinsing the meat. Saute chopped pepper tops and onions for a few minutes. Then mix the meat and a little tomato sauce into the veggie mixture. Let it cool for a few minutes, then mix in most of the grated Mozzarella and the Parmesan.
Stuff peppers with the meat mixture and put a pinch of the remaining Mozzarella on top of each one. Cover with foil, tenting it so it doesn’t stick to the cheese, and bake covered at 375F/190C for about 30 minutes. Then remove the foil and bake about 20 minutes more, or until peppers are piping hot and the cheese on top is nicely browned. Serve hot.
For a delicious low-carb dinner, I’d love these peppers with The Best Easy Cauliflower Rice with Garlic and Green Onion or Twice-Baked Spaghetti Squash with Pesto and Parmesan on the side.
Low-Carb (Phase One) Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella
6 red or green peppers, or a mixture of colors
1 pound extra lean ground beef (called beef mince outside of the U.S.)
1 pkg. (5 links/19.5 oz) turkey Italian sausage (hot or mild, but I prefer hot)
1 cup diced onion (1 medium onion)
1 cup diced red pepper (tops of peppers)
4-6 tsp. olive oil for browning meat and veggies
Vege-sal to season meat (or use salt)
fresh ground black pepper, to season meat
1 cup (or slightly more) spicy tomato sauce with basil (I use my own Marinara sauce from the freezer so I know it is sugar free. Bottled sauce is fine, but check the label to get the one that is lowest in sugar.)
2 cups grated low fat mozzarella cheese (I used skim milk mozzarella cheese with 5 grams fat per ounce)
1/2 cup grated Parmesan (optional, you could use a little less mozzarella if adding this)
Preheat oven to 375F/190C. Cut tops off peppers, making a deep enough cut that you have some pepper to chop for the filling. Square off the bottom of each pepper to make them stand up. (It’s nice to have a small hole in the bottom so any extra fat can drain out, and cutting off the bottoms also accomplishes this.) Clean out inside of peppers and wash if needed. Choose a pan that will keep the peppers standing upright and spray with olive oil or nonstick spray.
In very large frying pan, heat a small amount of olive oil and cook hamburger until lightly browned. (I use my turner or a potato masher to break up the meat into smaller bits as it cooks.) Put the browned meat in a colander or fine-mesh strainer, rinse with very hot water to remove fat, and let drain. In same frying pan, add a tiny amount of olive oil, squeeze turkey sausage out of links, and cook until lightly brown. Add to hamburger in colander and rinse again.
Add a bit more oil to pan and cook chopped peppers and onions for about 3-4 minutes, until barely starting to soften. Turn off heat and put meat back into pan with peppers and onions. Add about 1 cup tomato sauce, just enough to barely moisten the mixture. Season mixture with salt and pepper to taste. Let mixture cool slightly, then mix in cheeses, saving about 1/4 cup Mozzarella for the top of the peppers.
Put the peppers in the pan standing upright. Stuff each pepper with meat/veggie/cheese mixture, using a large spoon and pressing in tightly until you use all the filling. Put a pinch of Mozzarella cheese on the top of each pepper. Cover the dish loosely with foil, tenting it up so it doesn’t touch the tops of the peppers.
Bake, covered with foil about 30 minutes. Take off foil and bake about 20 minutes more, until cheese is melted completely and top is slightly browned. Serve hot.
This freezes well, so even if you’re only cooking for one or two I recommend making the full amount and stashing some in the freezer for lunches or easy dinners another time.
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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Find More Recipes Like This One:
More Delicious Ways to Stuff Peppers:
Southwestern Stuffed Pepper from Kalyn’s Kitchen
Cauliflower Stuffed Peppers from Food Loves Writing
Stuffed Pepper Soup from Kalyn’s Kitchen
Italian Style Stuffed Peppers from CopyKat Recipes
Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos from Kalyn’s Kitchen