Everyone loves sausage stuffed peppers, and this recipe pays homage to the classic recipe but without all the high-carb rice. The way I do it these makes it easy for them to be frozen and cooked up over a campfire or grill, making them an awesome, no-fuss, minimal clean-up meal for camping.

Keto Italian Sausage Stuffed Peppers Recipe


  • 1 lb Italian sausages, casings removed
  • 3-4 flat-bottomed bell peppers
  • Avocado oil, as needed
  • ½ cup red onion, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, diced
  • 1 cup keto marinara sauce
  • 2 cups mozzarella or provolone cheese, grated
  • ½ cup Parmesan or Romano cheese, grated


  1. Heat a large frying pan or skillet to medium and cook sausage meat until lightly browned, breaking it up as it cooks. Remove from pan and add to a plate lined with a paper towel. Try to keep as much fat in the pan as you can while doing so.

  2. While the sausage is cooking, work on the peppers. Cut around the stem of the peppers and carefully remove the stem and seeds.

  3. Preheat oven to 375F. Add avocado oil to pan if necessary and sauté onions for about 3-4 minutes over medium heat, until barely starting to soften. Add garlic and continue to sauté until fragrant, around 1-2 minutes. Add mushrooms and sauté until softened, around 2-3 minutes.

  4. Turn off heat and put meat back into pan with peppers and onions. Stir in marinara sauce. BSeason mixture with salt and pepper to taste.

  5. Allow mixture cool slightly, then mix in cheeses, saving about ¼ cup mozzarella or provolone for the top of the peppers.

  6. Put the peppers in the pan standing upright. Stuff each pepper with the mixture, using a spoon, pressing in tightly until you use all the filling. Top with remaining mozzarella or provolone cheese.
    Cover the dish loosely with foil, tenting it up so it doesn’t touch the tops of the peppers. If taking with you camping, wrap each pepper in foil individually.

  7. Bake in preheated oven covered with foil about 15-20 minutes. Take off foil and bake about 20 minutes more, until cheese is melted completely and top is slightly browned. If cooking o

Serve hot.

Did you make this keto Italian sausage stuffed peppers recipe at home or as a camp meal? If so, how did it go? Please share your thoughts in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)