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.
Servings: 8 servings
Calories: 259.8kcal
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.