Stuffed Peppers

Approximate cooking time: 1 hour

This recipe will not disappoint! It's one of our favorites.

Nutritional Information
(per serving)

525 Calories
12g Carbs
39g Fat
30g Protein
9g Net Carbs

Serving Size

4 servings


  • 1 Tbs coconut oil or lard
  • 1 lb ground sausage
  • ½ yellow onion, diced
  • 8 white button mushrooms, sliced
  • 1 zucchini, diced
  • ½ tsp sea salt
  • 4 oz cheddar cheese, cubed or grated
  • 4 large bell peppers


1.     Preheat oven to 450°F.

2.     Heat a large skillet over medium-high heat. Add oil or lard when hot.

3.     Add sausage, onion and mushrooms, and cook 5 minutes. Add zucchini and sea salt, and cook another 3 minutes. Remove from heat.

4.     Meanwhile, cut stem ends off bell peppers, and remove seeds. Place peppers in a covered baking dish with ½” of water. You may need to take a thin slice off the very bottom of the peppers to get them to stand up in the pan (but don’t cut through into the cavity of the pepper).

5.     Drain excess liquid from sausage and vegetables. Toss in cheddar cheese and stuff each pepper with the mixture.

6.     Cover baking pan and cook for 25 minutes.

7.     Uncover and cook for an additional 10-15 minutes, or until sausage is fully cooked and peppers are tender.


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