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Creamy Tomato Basil Sausage Stuffed Peppers
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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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Dish
Keyword: Chef Taffiny Elrod, Creamy Tomato Basil
Serving: 8 servings
Calories: 259.8kcal
Author: Taffiny Elrod

Ingredients

  • 4 medium green bell peppers
  • 20 oz sweet Italian sausage bulk or remove from casings
  • 1 scoop Creamy Tomato Basil Keto Chow (or 1 scoop)
  • 2 tsp dry oregano
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp onion powder
  • 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.

Photos by Sarah DeYoung

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