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The Best Keto Italian Stuffed Pepper Recipe

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.

Two keto baked bell peppers filled with Stromboli-style meat, sauce, and onions topped with melted cheese on a dinner plate

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.

Close up of 2 Italian Stromboli-style baked peppers topped with melted cheese, garnished with fresh herbs on a dinner plate

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!

Skillet with browned Italian sausage and a chopper tool for a healthy low carb stuffed pepper recipe.

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.

Skillet with browned Italian sausage and chopped onions sautéing for a Stromboli-style stuffed pepper recipe.

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.

Skillet with browned Italian sausage, mini pepperonis, chopped onions sautéing for keto stuffed pepper recipe.

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.

Gasp.

I know some people frown on that, but it’s so easy!

Skillet with browned Italian sausage, mini pepperonis, chopped onions with pizza sauce for keto stuffed pepper recipe.

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.

8 red and green bell pepper halves with Italian meat filling on a baking sheet lined with parchment paper

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.

8 bell pepper halves with Stromboli-style meat filling & shredded Italian cheese on a baking sheet lined with parchment paper

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.

8 bell pepper halves with Stromboli-style meat filling & melted cheese on a baking sheet lined with parchment paper

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…

Two baked bell peppers filled with Stromboli-style meat, sauce, and onions topped with melted cheese on a dinner plate

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.

Be sure to leave a star rating and review after you make the recipe!

This helps other people to find and enjoy it too.

Plus it means the world to us!

Two baked bell peppers filled with Stromboli-style meat, sauce, and onions topped with melted cheese on a dinner plate

The Best Italian Stromboli Stuffed Peppers

Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This keto Italian stuffed pepper recipe bursting with the flavors of a Stromboli has a healthy dinner on the table in under 30 minutes!

Ingredients

  • 16 oz. ground Italian sausage
  • 5 oz. package pepperoni minis or chopped pepperonis
  • 1 cup chopped yellow onion
  • 1 Tbsp minced garlic
  • 1-1/2 cups Rao's pizza sauce
  • 4 bell peppers, halved with seeds removed
  • 1 cup shredded Italian cheese blend
  • 1 Tbsp fresh chopped Italian herbs or 1 tsp dried Italian seasoning

Instructions

  1. Preheat oven to 375 F and line a large baking sheet with parchment paper.
  2. In a skillet, brown and chop the ground Italian sausage over medium-high heat.
  3. While the meat is browning, dice a yellow onion.
  4. Add the chopped onion to the browned sausage and saute until the onion is softened.
  5. Add mini pepperonis or chopped pepperoni and minced garlic.
  6. Stir in pizza sauce, remove from heat.
  7. Cut the bell peppers in half and remove the seeds. Place the pepper halves on the prepared baking sheet.
  8. Evenly spoon the meat mixture inside the pepper halves.
  9. Sprinkle with shredded Italian cheese.
  10. Bake for 20 minutes, or longer if you prefer the peppers softer.
  11. Sprinkle with Italian herbs and serve.
  12. Refrigerate leftovers in a sealed container for up to 1 week.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 353Total Fat 27gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 2gCholesterol 71mgSodium 973mgCarbohydrates 7gFiber 2gSugar 4gProtein 18g

Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. However, due to wide variations in brands, nutrition data is subject to change for every user. Nutrition data is calculated using My Fitness Pal Pro and we subtract all sugar alcohols from erythritol and xylitol from the final carb count because that is how THM calculates carbs. Please refer to our complete Nutritional Disclosure for more details.

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Stacy Ling

Wednesday 9th of February 2022

These look delicious!

AnnMarie

Wednesday 9th of February 2022

Don't they look so good! I need to try making Anne's recipe myself. Let us know if you try this one!

Leslie Watkins

Tuesday 8th of February 2022

These sound perfect. I usually don’t make them because my husband is not a fan…but I love your variations to stretch them out just for me…salads, omelets? Yes, please! Pinned!

AnnMarie

Tuesday 8th of February 2022

I haven't made Anne's recipe yet either but I can't wait to try this one! Thanks for pinning! Have a great week Leslie! :)

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