Keto Dinner | Low Carb Sausage And Pepperoni Pizza - Stuffed Peppers

Even if you missed the big announcement yesterday, unless you’re brand new to this blog, you probably notice something has changed! I’m thrilled with the new WordPress site created by Lindsay from Purr Design, who is doing her best to give me a crash course in WordPress. And if you’re not a blogger, what that means is that I barely know what I am doing, but nevertheless I am going to attempt to share this new recipe for Low-Carb Sausage and Pepperoni Pizza-Stuffed Peppers!

If you follow me on Instagram, you might have seen the first version of the recipe with lovely green, yellow, and orange peppers. Unfortunately when I went to make it again to improve the recipe, I couldn’t find colored peppers that were the longer shape I wanted, so I had to use all red ones. But by all means, if you find large peppers that are different colors definitely use them.

You’ll love these keto pizza stuffed peppers.  They’re an easy low-carb casserole dish with all the yummy flavors of a supreme pizza – sweet bell peppers, onions, sausage, pepperoni, and cheese!  Who doesn’t love pizza for dinner?  This is an easy keto recipe that the whole family will enjoy.

Yum, don’t these keto pizza stuffed peppers look delicious? You’ll love this recipe! It’s an easy keto casserole of bell peppers stuffed with savory pizza toppings — all under a layer of melty cheese.

Low Carb Sausage And Pepperoni Pizza - Stuffed Peppers

total time: 1 Hours 10 Minutes

prep time: 25 Minutes

cook time: 45 Minutes

Ingredients:

• 2 tsp. dried oregano
• 3 large bell peppers, cut in half lengthwise and stem and seeds removed
• 3 oz. pepperoni, 12 pieces cut in half for the top of the peppers and the rest chopped
• 1 small onion, chopped
• 1 T minced garlic
• 1 jar pizza sauce, 14 oz.
• 2 cups + 1/2 cup grated Mozzarella cheese
• 1 pkg. (19.5 oz) Italian sausage or turkey Italian sausage links, uncooked
• 2-3 tsp. olive oil

Instructions:

1. First, Preheat oven to 375F/190C. Spray a 9″ x 13″ casserole dish or large baking sheet with non-stick spray or olive oil
2. Second, Heat olive oil in a large non-stick frying pan over medium-high heat and squeeze sausage out of the casings and add to the pan, breaking apart with your fingers as you add it. Cook until sausage is nicely browned, breaking apart with a turner or potato masher as it cooks.
3. Next, While the sausage cooks, cut 12 pepperoni slices in halves and the rest into fourths. Grate cheese if needed, or measure out desired amount of pre-grated cheese. Cut peppers in half and remove the seeds and cut out the stem end.
4. When sausage is nicely browned, push it to the side and add the onions and garlic. Turn heat to medium and cook onions and garlic 2-3 minutes.
5. Add the sauce and the dried oregano, turn heat to low, and simmer until the sauce is reduced and thickened. (You should be able to see the bottom of the pan if you pull your turner across it.)
6. Turn off heat, let the mixture cool for a few minutes, then add the chopped pepperoni and 2 cups grated Mozzarella, stirring gently so it’s well-mixed with the sausage mixture.
7. Fill each pepper with the pizza-stuffing mixture, packing it in so all the stuffing is used. (It’s easiest to hold the pepper in your hand over the pan while you fill and then add it to the baking dish.)
8. Bake peppers 20 minutes. Then remove from the oven and add a generous pinch of grated cheese and four pepperoni halves to the top of each pepper. Put back in the oven and bake 25 minutes more, or until the cheese is nicely browned, peppers are cooked, and the stuffing mixture is bubbling hot. Serve hot

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