Simple Keto Recipe: SAUSAGE STUFFED CUBANELLE PEPPERS

Simple Keto Recipe: SAUSAGE STUFFED CUBANELLE PEPPERS
This keto-friendly recipe combines great taste with nutritional value. Perfect for meal prep or a quick weeknight dinner.

16 minutes | 47 minutes | Servings: 5 | 425 kcal per serving

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This Simple Keto Recipe: SAUSAGE STUFFED CUBANELLE PEPPERS is the ultimate keto-friendly recipe that proves low-carb eating can be absolutely delicious! Perfect for anyone following a ketogenic lifestyle, this dish delivers all the flavor without the carbs.

Looking for quick 15-minute dinner ideas that actually taste amazing? This recipe is your answer! It”s become one of the most popular easy recipes on social media.

Perfect for high protein meal prep, this dish keeps well and tastes even better the next day. Whether following a specific diet or eating healthier, this makes it easy and delicious.

Ingredients

Ingredients

5 large Cubanelle Peppers- cleaned with the tops cut off and seeds removed
8 tbs tbs Olive Oil (divided)
1 pound Ground Sweet Italian Sausage
1⁄2 Onion, chooped
4 cloves Garlic, chopped
1 cup Italian Seasoned Breadcrumbs
3⁄4 cup Grated Parmesan Cheese (divided)
1⁄4 cup Fresh Basil, shredded
2 Eggs
2 cups Tomato Sauce
Salt and Pepper to taste
1 tbs Garlic Poweder
1 tbs Italian Seasoning

Instructions

Step 1

Preheat the oven to 350° Heat 2 tbs of olive oil in a large skillet and add the ground sausage, chopped onion and garlic.

Step 2

Lghtly season it with salt and pepper and brown the sausage, breaking it up into small pieces as it cooks.

Step 3

Let it cool slightly.

Step 4

In a large bowl, add the cooked sausage mixture, seasoned breadcrumbs, Parmesan cheese, eggs, basil, and 4 tbs olive oil.

Step 5

Seasoning, it with salt, pepper, garlic powder, and Italian seasoning, and stir everything together until it’s evenly combined.

Step 6

Evenly distribute the sausage and breadcrumb mixture into each of the cubanelle peppers.

Step 7

Be sure to push the filling down so that it’s tightly packed into each pepper.

Step 8

In a large skillet, heat up 2 tbs of olive oil over medium high heat and add the peppers.

Step 9

Working in batches, cook the peppers on each side just until the skin is blistered.

Step 10

Remove them from the oil when done and set aside.

Step 11

Add about a cup and a half of tomato sauce into the bottom of a 9 x 13” baking dish.

Step 12

Place the stuffed pepper side-by-side into the baking dish on top of the tomato sauce.
Step 13: Sprinkle the top of the peppers with a little bit of salt and evenly distribute the rest of tomato sauce on top of each pepper and a 1⁄4 cup Parmesan cheese.
Step 14: Now, place them in the center rack of the oven for 30 minutes.
Step 15: Let the peppers cool, slightly serve warm and enjoy.
Pro Tip

Keto Alternative

Replace any sugar in the recipe with erythritol or stevia to keep it low-carb.

Expert Tips

Preparation is Key

Before you start cooking, make sure all your ingredients are prepped and ready to go. This makes the cooking process much smoother and helps you avoid any last-minute scrambling.

Quality Matters

Using fresh, high-quality ingredients makes a noticeable difference in the final dish. Don’t skip on this step – your taste buds will thank you!

Temperature Control

Pay attention to cooking temperatures and times. Every oven and stovetop is different, so use your judgment and adjust as needed.

Make It Your Own

Feel free to customize this recipe to suit your preferences. Add extra spices, swap ingredients, or adjust portion sizes – cooking is all about creativity!

Storage and Leftovers

This dish stores well in the refrigerator for up to 3-4 days. Reheat gently to maintain the best texture and flavor. You can also freeze portions for quick meals later.