Description
These are delicious, low-carb stuffed peppers filled with ground Italian sausage, mushrooms, garlic, and cauliflower, all smothered with Monterey Jack cheese. The perfect keto-friendly meal for those who love a hearty and satisfying dish.
Ingredients
Scale
4 bell peppers
1 pound of ground Italian sausage
1 cup of chopped mushrooms
2 cloves of minced garlic
10 ounces of frozen chopped cauliflower, thawed
1 1/2 cups of Monterey Jack cheese, divided
Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Clean the peppers: Cut the tops off and pull out the seeds. Optionally, cut up the tops and add them to your filling.
- Place the cleaned peppers in a large bowl, cover with plastic wrap, and microwave on high for five minutes to soften them.
- While the peppers are microwaving, cook the ground Italian sausage in a pan until it’s cooked all the way through.
- If your sausage renders a lot of fat, drain it off. Then add the chopped mushrooms, minced garlic, and thawed cauliflower. Cook this mixture for about five more minutes.
- Stir in one cup of the Monterey Jack cheese. Reserve the rest for topping the peppers later.
- Transfer the softened peppers from the microwave to a casserole dish, draining any water that may have collected inside.
- Stuff the peppers with the sausage and vegetable mixture, then top them with the remaining Monterey Jack cheese.
- Bake the peppers in the preheated oven for about 30 minutes, or until the cheese is bubbly and brown.
- Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes (5 minutes microwaving + 10 minutes stove top + 30 minutes oven)
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Stuffed Pepper
- Calories: 450
- Sugar: 6g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg