4-Ingredient Sausage Stuffed Peppers (Keto, Gluten-Free)

This recipe was created for Mr. Grumbles.  He absolutely adores jalapeno stuffed peppers but sometimes finds the jalapeno to be too spicy.  I know, right?  How can something be too spicy?  If you ask Mr. Grumbles he will tell you that he likes things with a little kick but not too much wherein he gets knocked out cold!

So, recently when I asked Mr. Grumbles what he was in the mood for, he replied that he would like sausage stuffed peppers.

Knowing that recently, the jalapeno peppers at our local grocer had been on the "spicy" side, I decided to opt for a milder pepper.

Since we have an abundance of banana peppers currently growing in our garden, I decided to stuff them with a simple combination of ground turkey sausage, cream cheese and cheddar cheese.

Perfectly spicy and a lot easier to stuff then jalapenos, these banana sausage stuffed peppers will be sure to be made over and over again!

How to make Sausage Stuffed Peppers

Step 1:

Take the peppers and slice them down the center.  Remove the spine along with any seeds and set each pepper to the side.

Step 2:

In a large saucepan, cook the turkey sausage until no longer pink.  Place the cooked turkey sausage, cream cheese and cheddar cheese in a medium-size mixing bowl and stir to combine.  Set the mixture in the fridge for 10 minutes to harden slightly.  This makes stuffing the peppers a little easier.

Step 3:

Take each half of pepper and gently press approximately 1-2 tablespoon of the sausage mixture into the pepper.  Place pepper half on a baking sheet.  Repeat with all peppers.  You will most likely have some extra sausage stuffing left so place it in a container and place it in the freezer until you want to make more peppers.

Step 4:

Bake the peppers for 15 minutes.  Sprinkle a little extra cheese over the peppers and place the peppers under the broiler for about 5 minutes or until the cheese begins to brown.

Serve these as an appetizer or alongside the following:

• Easy Prosciutto Antipasto Salad (Whole30, Keto, Vegan)
• Simply Delicious Fried Chicken (Whole30, Gluten-Free, Low Carb, Egg Free, Dairy-Free)
• Air Fryer Corn on the Cob
• Roasted Brussels Sprouts, Onions and Bacon (Whole30, Low Carb, GF)
• Tomato Zucchini Pesto Tart (Whole30, Low Carb)

4-Ingredient Sausage Stuffed Banana Peppers

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Simple, easy, tasty and keto-friendly, these stuffed banana peppers are out of this world. With only 4 ingredients, sausage, cream cheese, cheddar cheese are stuffed into a deliciously spicy pepper.

• Total Time: 25 minutes
• Yield: 8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 6-8 banana peppers, sliced in half, seeds removed
• 16 oz ground turkey sausage
• 8 oz cream cheese
• ½ cup cheddar cheese, divided

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Instructions

1. Preheat oven to 375 degrees F.  Line a 9 x 11 baking dish with foil or spray generously.
2. Cook turkey sausage in a large skillet until no longer pink.  Transfer to a medium size mixing bowl and let cool slightly.
3. Add cream cheese and half of the cheddar cheese to the sausage mixture and stir to combine.  Place in the fridge for 10 minutes to allow it to cool.
4. Once cooled, take 1-2 tablespoon of the mixture and firmly press it into the cavity of the pepper.  Place stuffed pepper on baking sheet.  Continue until all peppers have been stuffed.
5. Place peppers in the oven for 13 minutes.  Remove peppers from oven and place oven on broil.  Sprinkle remaining cheese over peppers and return to oven and broil for 2-3 minutes or until cheese begins to brown.
6. Serve immediately.

Notes

• Feel free to use any type of ground sausage or flavour of cheese.
• Nutrtional information is for 1 oz of sausage and 1 oz of cream cheese per serving.  You will most likely have extra sausage mixture but it is better to make too much then to have empty peppers!:-)

• Author: Cat
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Main Meal
• Method: Baking
• Cuisine: Keto, Low Carb, Gluten Free

Nutrition

• Serving Size: 2 Halves
• Calories: 122
• Sugar: 2.1 g
• Fat: 8 g
• Carbohydrates: 6.4 g
• Fiber: 3.3 g
• Protein: 7.6 g