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Description
A delicious low-carb breakfast option featuring bell peppers stuffed with keto-friendly sausage and cheese.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb ground breakfast sausage (sugar-free)
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese
- 1/4 cup chopped green onions
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- In a skillet, cook the sausage until browned.
- Drain excess fat and mix in cream cheese, cheddar cheese, green onions, and spices.
- Stuff the peppers with the sausage mixture.
- Place peppers in a baking dish and bake for 25-30 minutes.
- Let cool for 5 minutes before serving.
Notes
- Use any color bell pepper for variety.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg