Sausage & Cream Cheese Stuffed Bell Pepper (Keto)


  • 6 green peppers
  • 1 pound sausage ground beef can be substituted
  • 1 pound Italian sausage
  • 1 teaspoon Lowry’s seasoned salt
  • 1/2 teaspoon pepper freshly ground
  • 1 teaspoon minced onion or 1/2 cup freshly chopped onion
  • 1 1/2 cups shredded cheddar cheese Colby can be substituted
  • 4 ounces cream cheese softened
  • 1/4 cup grated parmesan cheese
  • 2 cups shredded mozzarella cheese


  • Preheat oven to 400°F and grease a 9×13 baking pan and a smaller square pan – I use an 8×8 baking dish.
  • Brown meat and drain.
  • Wash, clean and halve green peppers.
  • Add seasonings, cream cheese and cheddar cheese to meat.
  • Stuff peppers and bake covered for 15 minutes.
  • Add paarmesan cheese and mozzarella cheese and bake uncovered for an additional 5 – 10 minutes until cheese is melted and peppers reach desired tenderness


  • Know what you like and choose more of those flavors for the stuffing
  • Use your favorite combination to get 2 pounds of meat, substitutions are welcomed!
  • We prefer Colby or cheddar cheese to mix in with the meat and mozzarella on top
  • More cream cheese means the mixture is creamier, less cream cheese means the mixture is firmer
  • Adding tomatoes is optional, we just like a few more vegetables added to the meat and cheese mixture
  • If using tomatoes tiny pieces mix much better and ensure that canned tomatoes are well-drained or you may have soup
  • We learned that more cream cheese makes more of a chip dip texture like our Fiesta Sausage Dip, so sometimes we use the whole block of cream cheese and serve with tortilla chips
  • I like to cover the peppers with foil for the first 20 minutes to help trap in heat and soften the peppers without drying out the meat
  • Wait to add mozzarella cheese on top until the last 10 minutes of baking time or that cheese will burn
  • Bake uncovered so the cheese can melt and lightly brown for the last 10 minutes