Creamy Tomato Basil Sausage Stuffed Peppers
These stuffed peppers are so quick and easy to make you won’t believe how full of flavor they are. They are a great make ahead dish for meal prep or family potluck. The recipe calls for green peppers, but you can use any color bell peppers you prefer. I like to use a variety of colors for a festive look to the finished dish.
Ingredients
- 4mediumgreen bell pepper
- 20ozsweet Italian sausagebulk or remove from casings
- 1scoopCreamy Tomato Basil Keto Chow(or 1 scoop)
- 2tspdry oregano
- 2tspgarlic powder
- 2tsppaprika
- 2tsponion powder
- avocado oil for pan
Instructions
- Preheat oven to 350 F.
- Split peppers in half from top to bottom and remove the seeds and stems.
- Arrange the peppers in a well-oiled 8X8 metal baking pan.
- In a large bowl, mix the sausage, keto chow, oregano, garlic powder, paprika, and onion powder.
- Divide the sausage mixture between the prepared peppers.
- Cover the pan tightly with tin foil and bake for 25 minutes.
- Remove the foil from the pan and bake for another 10 minutes.
- The peppers are ready when they are tender, and the filling reads at 160F on an instant read thermometer.
Nutrition
Serving: 1servingCalories: 259.8kcalCarbohydrates: 5.8gProtein: 18gFat: 18gSaturated Fat: 6.2gPolyunsaturated Fat: 0.16gMonounsaturated Fat: 0.42gCholesterol: 60.9mgSodium: 687.1mgPotassium: 331.7mgFiber: 2.3gSugar: 2.8gVitamin A: 635.64IUVitamin C: 63.52mgCalcium: 76.49mgIron: 1.13mgSugar Alcohol: 0.03gNet Carbs: 3.49g