Stuffed peppers with cream cheese and sausage are the perfect fusion of savory indulgence and low-carb nutrition. This dish delivers a rich, creamy filling inside tender roasted bell peppers, making it a family-favorite weeknight dinner or an impressive make-ahead meal. Packed with protein, full of flavor, and keto-compliant, our recipe is a satisfying and customizable option that fits cleanly into any low-carb lifestyle.
Why Our Stuffed Peppers Stand Out
We use a harmonious blend of ground sausage, cream cheese, shredded cheese, and aromatic spices to create a filling that is bold, luscious, and satisfying. Unlike traditional recipes with rice or breadcrumbs, this version is completely grain-free and gluten-free, ensuring it aligns with ketogenic, low-carb, and diabetic-friendly diets without compromising taste.
Ingredient List for Cream Cheese and Sausage Stuffed Peppers
| Ingredient | Quantity | Notes |
|---|---|---|
| Bell peppers | 6 whole | Red, yellow, or green, halved and deseeded |
| Ground Italian sausage | 1 pound (450g) | Use spicy for more kick |
| Cream cheese | 8 oz (225g) | Softened to room temperature |
| Shredded cheddar cheese | 1 cup (about 100g) | Can substitute mozzarella or jack |
| Grated Parmesan cheese | ¼ cup | For depth and umami |
| Garlic powder | 1 tsp | Or 2 cloves fresh minced |
| Onion powder | 1 tsp | |
| Fresh parsley | 2 tbsp, chopped | Or use 1 tsp dried |
| Salt and pepper | To taste | Adjust based on sausage saltiness |
| Olive oil | 1 tbsp | For brushing peppers |
Step-by-Step Instructions for Making the Best Stuffed Peppers
1. Preheat and Prep the Peppers
Preheat the oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove seeds and membranes. Brush lightly with olive oil and place cut-side up on a baking sheet.
2. Brown the Sausage
In a large skillet over medium heat, cook the ground sausage until browned and no longer pink. Drain excess grease.
3. Combine the Creamy Filling
In a mixing bowl, combine the cooked sausage with softened cream cheese, shredded cheddar, Parmesan, garlic powder, onion powder, parsley, salt, and pepper. Stir until fully incorporated and creamy.
4. Stuff the Peppers
Spoon the filling generously into each pepper half, packing it tightly and mounding slightly. Place stuffed peppers back onto the baking sheet.
5. Bake to Perfection
Bake for 25–30 minutes, or until the peppers are tender and the filling is golden and bubbling. For extra crispiness, broil for the last 2 minutes.
6. Serve Hot
Garnish with extra parsley or sliced scallions. Serve hot with a side salad or roasted vegetables.
Nutrition Facts (Per Stuffed Half Pepper)
- Calories: 280
- Protein: 14g
- Fat: 23g
- Net Carbs: 4g
- Fiber: 1g
Values are approximate and vary by ingredients used.
Meal Prep and Storage Instructions
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze cooked, cooled peppers for up to 3 months. Thaw overnight and reheat at 350°F until hot.
- Make-Ahead: Assemble stuffed peppers in advance, cover tightly, and refrigerate for up to 24 hours before baking.
Variations and Customizations
Spicy Jalapeño Kick
Add 1–2 minced jalapeños to the sausage while browning for heat lovers.
Taco-Stuffed Peppers
Use taco-seasoned ground beef, replace cheddar with a Mexican cheese blend, and top with sour cream and cilantro.
Vegetarian Option
Substitute sausage with sautéed mushrooms, chopped spinach, and walnuts for a rich meat-free version.
Mediterranean-Style
Use ground lamb, feta cheese, chopped olives, and oregano for a Grecian twist.
Serving Ideas and Pairings
| Main Component | Suggested Pairing |
|---|---|
| Stuffed Peppers | Cauliflower rice with herbs |
| Keto Side Salad | Arugula, cucumbers, lemon vinaigrette |
| Roasted Vegetables | Zucchini, asparagus, or Brussels sprouts |
| Low-Carb Bread | Almond flour biscuits or chaffles |
Expert Tips for Perfect Results
- Room Temperature Cream Cheese: Ensures a smooth, easily blendable filling.
- Firm Peppers: Choose firm, unblemished peppers to hold shape during baking.
- Drain Grease Thoroughly: Excess fat can make the filling greasy and cause soggy peppers.
- Don’t Overbake: Peppers should be tender but not collapsing.
Frequently Asked Questions
Can I use turkey sausage instead of pork?
Yes, but add 1 tablespoon of olive oil for moisture as turkey is leaner.
Are these stuffed peppers keto-approved?
Yes, each serving is low in net carbs and high in fat and protein, perfect for keto.
Can I add eggs or binders?
Not necessary—the cream cheese acts as an excellent binder and keeps the filling creamy.
Is it necessary to pre-bake the peppers?
Not in this recipe. Baking them once with the filling yields a perfect texture.
Conclusion
These stuffed peppers with cream cheese and sausage deliver rich flavor and indulgent texture with minimal carbs. Perfect for weeknight dinners, meal prep, or keto gatherings, this versatile recipe can be customized to suit any flavor profile. With quality ingredients and proper technique, this dish consistently turns out delicious and deeply satisfying.