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Keto Stuffed Bell Peppers

Delicious and quick, these keto stuffed bell peppers combine easy-to-find ingredients and taste amazing.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Author: Tiffany

Ingredients

  • 1 pound ground turkey
  • 1 pound Italian sausage hot or mild, depending on your preference
  • 6 bell peppers I used red, orange and yellow, but any color will work
  • 1 cup diced bell peppers from what you cut off the top and bottom of the peppers
  • 1/2 yellow union diced
  • 3 tablespoons Armour Premium All-Natural Lard
  • 1 1/2 cups tomato sauce find the lowest sugar content sauce, or make your own
  • Sea Salt
  • Pepper
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • Aluminum foil for baking

Instructions

  • Preheat oven to 375 degrees.
  • Cut the tops off the bell peppers (enough so that you have pepper to dice for the filling) and flatten the bottom of each pepper so they stand up.
  • Clean out the inside of each pepper, then stand them up in a 9x9 baking pan.
  • Dice the extra bell peppers.
  • In a large frying pan or electric skillet on medium-high heat, add 2 tablespoons Armour Premium All-Natural lard.
  • Cook ground turkey and sausage until brown. Set aside in a bowl.
  • Add last tablespoon of lard to the pan, then add diced peppers and onion.
  • Cook until just softened, about 3-5 minutes.
  • Add meat back to pan and turn off heat.
  • Add in tomato sauce. Stir to coat the meat and veggies. You may need an extra few tablespoons, but you don't want it to be too saucy. Just enough to coat all the meat and veggies.
  • Add salt and pepper to taste.
  • Stir in 1 1/2 cups of the mozzarella cheese and all the Parmesan cheese.
  • Fill each bell pepper with the meat and veggie mixture, pressing the mixture in to make sure the peppers are very full.
  • Distribute remaining mozzarella cheese over the peppers.
  • Cover the pan loosely with aluminum foil, so that it doesn't touch the tops of the peppers.
  • Bake covered for 30 minutes. Remove foil and bake an additional 15 minutes uncovered.

Notes

For a paleo version of this recipe, eliminate the cheese.
The stuffed peppers will keep up to 2 days in the fridge and reheat fabulously.