This keto Italian stuffed pepper recipe bursting with the flavors of a Stromboli has a healthy dinner on the table in under 30 minutes!
Does dinner time leave you feeling frazzled some nights?
Or maybe every night?
Sigh, me too!
I honestly thought life would get easier when the kids got older, but boy was I wrong about that!
I just ended up adding more things to my calendar (like this blog!), so dinner time is still often a scramble.
One of my favorite easy dinners is baking taco meat in bell peppers sprinkled with cheddar cheese.
Not only is it low carb, it’s also pretty healthy!
Any time I make taco meat, I always make a triple batch and freeze two batches for later, so it’s really fast.
One night, my daughter asked if I could make the stuffed peppers Italian-style and these Stromboli Italian stuffed peppers are the result.
Can Stuffed Peppers Be Made Ahead?
This recipe can be on your table in just 30 minutes, but some nights even that’s too much time!
Or is that just me?
I prefer planning our meals for the week on Sunday evenings or Monday mornings.
My simple system takes some of the guesswork out of meal planning.
I find it helpful to have my calendar handy too so I know if there are obligations that will make some days particularly busy.
These low carb stuffed peppers are great on those days because I can assemble them the night before or in the morning, then just pop them in the oven at dinner time.
If you don’t have room in your fridge for a whole baking sheet of peppers, try making the meat mixture ahead and storing it in an airtight container.
Or make a triple batch and freeze two batches to make it super easy on yourself!
You can halve the peppers and remove the seeds and store them in the fridge in a large zipper-sealed bag lined with paper towels to absorb excess moisture.
That little paper towel trick is amazing when you prep all kinds of veggies in advance!
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How to Make Low Carb Italian Stuffed Peppers
This seriously might be one of the easiest meals to prepare!
Start out by preheating the oven to 375 F.
Next, line a large baking sheet with parchment paper.
Parchment paper is the key to easy clean up after dinner!
Next, let’s get the Italian sausage browned and chopped up.
I like to cook the sausage a little longer than I would ground beef or ground turkey and get those crispy browned bits.
You can use mild, sweet, or hot Italian sausage, just keep an eye on the carbs in sweet Italian sausage.
In a skillet, brown and chop the ground Italian sausage over medium-high heat.
I absolutely love my Pampered Chef meat chopper, but if you don’t have one, Farberware makes the same kind now.
While the meat is browning, dice a yellow onion.
I like to get my onion pieces pretty small because some people in my family think they don’t like onions.
But they don’t notice when the onions are small…
Don’t tell on me, okay?
Add the chopped onion to the browned sausage and saute until the onion is softened.
Add the mini pepperonis and minced garlic.
If you can’t find these mini pepperonis, just use a package of regular pepperoni and cut the slices into quarters.
I also use squeeze garlic.
I know some people frown on that, but it’s so easy!
Next, stir in some pizza sauce.
Be really careful though, and watch the amount of sugar in the sauce!
Some companies add a lot.
I often use Rao’s marinara sauce to keep the carbs as low as possible.
Once the sauce is stirred in, remove the skillet from the heat.
How to Assemble Stuffed Peppers
I’ve got some tricks that make cutting the bell peppers and removing the seeds speedy-quick!
Take a sharp knife and slice around the outside of the stem, about half an inch away from the stem.
Then cut the pepper in half, to one side of the stem.
You’ll be able to just tap the seeds out!
Place the pepper halves on the prepared baking sheet.
Now, evenly spoon the meat mixture inside the pepper halves.
I usually end up with about 1/3 cup of mixture in each pepper half.
Then sprinkle them with shredded Italian cheese.
Since you’re using parchment paper, the cheese that spills over will clean up without any hassle!
Bake the peppers for 20 minutes, or longer if you prefer your peppers softer.
Twenty minutes will leave the peppers kind of crisp-tender.
This part is totally optional, but I do love the extra flavor fresh herbs add when you sprinkle them on at the end.
I get containers of chopped fresh herbs in the produce section at my grocery store and they’re wonderful!
If you don’t have fresh, you can use dried Italian seasoning too.
And if you have people who complain about “green stuff” sprinkled on their food, just set the seasoning on the side…
I usually just have one pepper half with a green salad.
My body doesn’t process fat as well as it used to thanks to menopause!
But my husband usually enjoys a full pepper.
If you have any leftovers, refrigerate them in a sealed container for up to 1 week.
Other Ways to Enjoy Low Carb Italian Peppers
I love cutting up one of these peppers when it’s still cold and eating it over a bed of lettuce for lunch.
These peppers are also amazing cut up and added to scrambled eggs or an omelet!
I’ve even eaten them straight from the fridge for a lunch on the run.
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