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

Cook Time35

Total Time50

Course: Main Dish

Keyword: Chef Taffiny Elrod, Creamy Tomato Basil

Keto Chow Flavor: Creamy Tomato Basil

Recipe Creator: Chef Taffiny Elrod

Servings: 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.

Nutrition