Keto Stuffed Peppers With Sausage & Cauliflower Rice

8 servings
30 min

Simple Italian sausage and cauliflower rice stuffed bell peppers only require 11 ingredients! They are super easy to make, extremely tasty and very low carb. This healthy, flavor packed dinner comes together quickly in just around 30 minutes and it's even gluten free!

Keto Sausage & Cauliflower Rice Stuffed Peppers

Want more stuffed pepper recipes?

If you love stuffed peppers as much as I do, you'll definitely want to check out these Beef Taco Stuffed Peppers, Chicken Taco Stuffed Peppers or my delicious Italian Stuffed Pepper Crock Pot Soup!


Keto Stuffed Peppers With Sausage & Cauliflower Rice
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 4 large bell peppers *see tip below
  • 1 pound ground Italian sausage *see tip below
  • 1/2 small yellow onion *minced
  • 1.5 cup cauliflower rice *see tip below
  • 1 teaspoon garlic *minced *see tip below
  • 1 14.5 oz can diced tomatoes *drained
  • 1/4 cup fresh parsley *chopped
  • 1 tablespoon Italian seasonings
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 & 1/2 cups shredded sharp white cheddar cheese *divided *see tip below
Optional Toppings:
  • Additional chopped parsley

Preheat oven to 350°F.
Fill a large stock pot with HOT water, salt generously and place on stovetop on high heat.
Cut peppers in half lengthwise, remove stem and seeds. Place them in the stock pot. Once water comes to a boil, reduce heat to medium low and allow peppers to simmer for 10-15 minutes. If you like a crunchier pepper, reduce simmering time. (*Tip: be careful to over cook your peppers or they will become mushy and start to fall apart).
While peppers simmer, place a large, deep sauté pan on the stove top. Turn heat to medium, add sausage and allow it to brown. I recommend using a 3-5 quart sauté pan, or larger. All other ingredients will be added to this pan so you will need adequate space. You can also use another large pot in lieu of a sauté pan.
Once meat is fully browned, add cauliflower rice and minced onion to the pan. Sauté the 3 ingredients together until onion and "rice" start to soften, about 10 minutes. Add minced garlic and sauté 30 to 60 seconds longer.
Drain and add canned diced tomato, chopped parsley, Italian seasonings, salt, pepper and half of your cheese. Mix until cheese is fully melted.
Remove peppers from hot water with tongs and line them in a 9x13 inch baking dish. Spoon filling into peppers and sprinkle with remaining cheese.
Bake peppers for 10 minutes and then broil for 1-2 minutes if you want to brown cheese.
Allow peppers to cool for 5-10 minutes. Serve with additional chopped parsley on top, if desired!
  • Bell peppers: I find it helpful to have peppers similar in size and height. Use any color you like!
  • Ground Italian sausage: substitute ground turkey, chicken or beef if desired.
  • Cauliflower rice: find riced cauliflower alongside fresh produce or in the frozen foods section. Another good, but more labor intensive option: grate a whole head of cauliflower with a cheese grater to make your own cauli rice (or pulse a few times in a food processor). Substitute regular, cooked rice if you prefer (white or brown).
  • Minced garlic: I like to keep a jar of minced garlic in the refrigerator at all times. It's so convenient to have on hand! You can also use fresh garlic (1-2 medium sized cloves) or a bit of garlic powder.
  • Cheese: freshly grated tastes best but you can use pre-shredded/bagged options if you need to save a little time!
  • General: if preferred, you can make four large stuffed peppers rather than eight small ones. Just cut the tops off of each pepper instead of slicing them in half!
Garlic Salt & Lime
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