Brian Scott, a featured athlete with Panon Fitness, knows the importance of balancing nutrition and flavor. He shares his go-to keto-friendly recipe for stuffed peppers, made with just four ingredients. This simple dish is perfect for any meal of the day—whether it’s breakfast, lunch, or dinner. Here’s how you can make it yourself.
Ingredients
This recipe requires just a few simple ingredients that pack big flavor. Each component is keto-approved and easy to find:
- 1 lb of sausage
- 3 bell peppers
- 1 (9 oz) bar of cream cheese
- 1 cup of mozzarella cheese
Step-by-Step Instructions
Step 1: Prepping the Oven and Peppers
Preparing the peppers is the first step to building this delicious dish. Here’s how Brian ensures the peppers are ready for stuffing:
- Preheat the oven to 350°F (or 325°F if using a convection oven).
- Wash the bell peppers thoroughly to remove any dirt or residue.
- Slice off the tops of the peppers, dice the tops for later use, and set them aside.
- Cut the peppers in half lengthwise and remove the seeds and membranes, leaving hollow halves ready for stuffing.
Step 2: Pre-Cooking the Peppers
Pre-baking the peppers softens them slightly and makes them the perfect vessel for the creamy filling. Follow these steps:
- Arrange the prepared pepper halves on a cookie sheet lined with parchment paper.
- Bake them in the preheated oven for 10-12 minutes while you prepare the filling.
Step 3: Preparing the Filling
The heart of this dish is its rich and creamy stuffing, combining sausage, cream cheese, and diced peppers. Here’s how Brian makes it:
- Heat a skillet over medium heat and cook the sausage until it starts to brown.
- Add the diced pepper tops to the skillet and continue cooking until the sausage is fully browned.
- Cube the cream cheese and stir it into the sausage and peppers. Lower the heat and mix until the cream cheese melts and combines to form a creamy, flavorful filling.
Step 4: Stuffing the Peppers
Once the filling is ready, it’s time to stuff the peppers. This step brings the dish together:
- Remove the pre-cooked pepper halves from the oven.
- Spoon the sausage and cream cheese mixture evenly into each pepper half, filling them to the brim.
Step 5: Baking and Finishing with Cheese
The final step is all about adding that perfect cheesy topping and finishing the dish in the oven:
- Return the stuffed peppers to the oven and bake for an additional 10 minutes to ensure the filling is heated through.
- Remove the peppers from the oven, sprinkle mozzarella cheese on top of each, and place them back in the oven for 3-5 minutes until the cheese melts and turns golden.
Serving Suggestions
Once the peppers are done, they’re ready to be enjoyed! This recipe serves two to three people and pairs well with a simple side salad or roasted vegetables for a complete meal.
A Recipe for Success
Brian Scott loves sharing quick, delicious, and nutritious recipes like these stuffed peppers. With only four ingredients, this dish is an easy way to stay on track with keto goals while enjoying a satisfying meal.
As Brian says, “Do the work and be a Rare Breed!” For more recipes visit our recipes section