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Sausage Pizza Stuffed Peppers

    Everything you love about sausage pizza without all the carbs! These gluten free sausage stuffed peppers are stuffed with Italian sausage, Riced Veggies and shredded mozzarella cheese. 

    Cheesy Sausage Pizza Stuffed Peppers Gluten Free Dinner Recipe

    My husband and our youngest are pizza fanatics but my oldest and I could take it or leave it. My solution? These low carb sausage pizza stuffed peppers. 

    Pizza Stuffed Peppers Recipe

    Packed with everything you love about sausage pizza (including plenty of melted cheese!) but none of the guilt, they are hearty and comforting yet light and not overly heavy.

    Green Giant Riced Veggies

    My secret? They are jam-packed with Green Giant Riced Veggies! Shh.. no one needs to know. While I normally love their cauliflower and veggie medley varieties, this time I was super excited to try one of their newest Riced Veggies: Kohlrabi! They also have three additional flavors that would work well in this recipe including Butternut Squash, Broccoli, and Beets.

    Pouring Riced Kohlrabi in Pan

    I’m a huge fan of kohlrabi (it’s delicious in a grilled cheese, btw!) so I knew it would be the perfect way to bulk up these stuffed peppers without adding a lot of calories. To save even more calories, I use the excess fat from cooking the Italian sausage to warm up the Riced Kohlrabi.

    Liz Stuffing Peppers with Cheese

    Of course, you can’t talk about pizza without talking cheese! For this recipe, I like shredded mozzarella because it melts well and is mild enough to let the real stars of the show shine: the Italian sausage and kohlrabi stuffing.

    Liz Sprinkling Cheese Over Stuffed Peppers

    How much cheese you add is totally up to you. Don’t worry, I won’t tell.

    Sausage Pizza Stuffed Peppers Gluten Free Dinner Recipe

    This dish is great for freezing so if you’re making one batch, you might want to consider doubling up so that you have dinner ready for a later time or to gift a new mom or friend in need.

    Sausage and Cheese Stuffed Peppers Recipe

    I’m willing to bet they’ll have no idea you filled these Sausage Pizza Stuffed Peppers with so much goodness.

    Your fork is waiting.

    Cheesy Sausage Pizza Stuffed Peppers Gluten Free Dinner Recipe

    Sausage Pizza Stuffed Peppers

    5 stars average
    These gluten free sausage stuffed peppers are stuffed with Italian sausage, Riced Veggies and shredded mozzarella cheese.
    PREP: 20 mins
    COOK: 30 mins
    TOTAL: 50 mins
    Save
    Servings: 4

    Ingredients
     

    • 4 large bell peppers (any color) (seeded and halved lengthwise)
    • 1 pound Italian sausage (sweet or spicy removed from casings)
    • 10 ounce bag Green Giant Riced Veggies (Kohlrabi )
    • 2 cloves garlic (minced)
    • 1 teaspoon oregano
    • ½ teaspoon salt
    • ½ teaspoon chili flakes (optional)
    • ½ teaspoon fennel seeds (optional)
    • 2 cups tomato sauce
    • 1 cup shredded mozzarella cheese

    Instructions
     

    • Pre-heat oven to 350 degrees and place bell pepper halves in a single layer, facing up, in a 9 x 13 baking dish; set aside. 
    • Heat a large skillet over medium-high heat and spray with cooking spray. Add Italian sausage to the pan and heat until browned, about 9-11 minutes, using a wooden spoon to break the sausage into bite-sized crumbles. 
    • Pour Green Giant Riced Kohlrabi into the pan, along with garlic, oregano, salt, chili flakes and fennel seeds. Cook until kohlrabi is warmed through, about 2-3 minutes. 
    • Add the tomato sauce to the pan and stir well; remove from heat. 
    • Begin stuffing peppers with equal parts of the sausage mixture (about 1/3 cup each) until each pepper is evenly stuffed. It’s ok to over-fill them. Sprinkle pan evenly with shredded cheese then bake until peppers are cooked through and the cheese is melted and bubbly, about 30 minutes.

    Nutrition

    Serving: 2pepper halvesCalories: 579kcalCarbohydrates: 23gProtein: 26gFat: 42gSaturated Fat: 16gCholesterol: 108mgSodium: 1958mgPotassium: 1307mgFiber: 8gSugar: 14gVitamin A: 5880IUVitamin C: 264.7mgCalcium: 217mgIron: 3.9mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Want more easy and healthy dinner ideas? Head over to my Pinterest board for tasty gluten free recipes!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    12 Comments

    1. We loved this! Perfect fall dinner and enough leftovers for lunch the next day to make everyone in the staff lounge jealous. ;)

    2. I made this last night! I was going to substitute the pork with turkey Italian sausage but the store was out. So I went ahead and used the pork Italian and my husband & I loved it! My son liked everything in the pepper. He is a picky eater and dosen’t like peppers. But all in all it was a great hit! I am definitely going to make it again.

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