Savory Sausage Stuffed Peppers with Cheesy Zucchini Noodles: A Keto Comfort Fiesta

Craving comfort food without the carb overload? Buckle up for savory sausage stuffed peppers with cheesy zucchini noodles! Tender bell peppers brim with a flavorful sausage and vegetable filling, then nestle atop a bed of spiralized zucchini noodles bathed in a creamy cheese sauce.

It’s a keto-friendly fiesta of warm spices, juicy textures, and melt-in-your-mouth cheese, ready in under an hour.


Cooking sausage filling: 10-15 minutes   Preparing zucchini noodles: 5-10 minutes                                        Baking stuffed peppers: 30-35 minutes

Kitchen Equipment Needed

  • Oven
  • Skillet
  • Baking Dish
  • Cutting Board and Knife
  • Spiralizer or Julienne Peeler
  • Grater
  • Measuring Cups and Spoons
  • Baking Sheet (optional)


  • Two bell peppers, cut in half and cleaned of their seeds
  • Ground sausage, either Italian or spicy, weighing one pound
  • Half onion, chopped
  • one-half cup of mushrooms, chopped
  • A quarter cup of bell peppers, chopped
  • Paprika, one-half
  • 1/4 of a teaspoon of powdered garlic
  • One-fourth of a teaspoon of pepper and salt
  • A pair of zucchinis, either spiralized or julienned
  • Shredded cheddar cheese equals half a cup.
  • 1/4 of a cup of heavy cream.
  • 1/4 of a teaspoon of powdered garlic.



  • Preheat the oven. Make your kitchen warm and inviting by setting the temperature to 400°F (200°C).
  • Sear the ground sausage in a skillet on medium heat. Remove the excess fat and add onion, mushrooms, and diced bell pepper. Simmer until the ingredients have become tender, then add paprika, garlic powder, salt, and pepper.
  • Fill the peppers: Distribute the sausage mixture equally among the pepper halves. Garnish with a little dusting of grated cheese.
  • Zucchini preparation: Transform your zucchini into noodles by either spiralizing or julienning them.
  • Creamy bath:  Combine zucchini noodles with rich cream, garlic powder, salt and pepper.
  • Achieve optimal baking results: Place the stuffed peppers in a baking dish, round them with zucchini noodles, and bake for 30-35 minutes, or until the peppers are soft and the cheese has melted.
  • Present with a grand gesture: Arrange your keto comfort food creation on a plate and savor each delicious bite!

Additional Tips:

  • Make it more interesting! For a spicy kick, add a pinch of cayenne pepper or chili flakes to the sausage mix.
  • Hey veggie friends: For extra vitamins and taste, add chopped spinach, kale, or other vegetables you like.
  • Carb swap: If you want, you can serve this with cauliflower rice or roasted veggies on the side.


Nutrition serving

Per serving, expect around 400 calories, 30g fat, 5g net carbs, and 25g protein.



Can You Freeze Stuffed Peppers?

Stuffed peppers are a great food option that you can freeze, so don’t worry about that. Before putting the stuffing in the peppers and freezing them, make sure it’s fully cooked. Take a pepper out of the fridge and heat it up in the oven.

Do Zucchini Noodles Taste Like Pasta?

Even though zucchini noodles don’t taste exactly like spaghetti noodles, they can be surprisingly satisfying if cooked correctly—that is until they are al dente, not mushy.

What Are Zoodles Made Of?

In order to prepare raw zucchini noodles, one must spiralize, slice, or peel fresh zucchini in order to obtain ribbon-like filaments. Some zucchini pasta noodles resemble spaghetti in that they are slender and thin, while others take the form of broad pappardelle, lasagna, or flat, thin sections like fettuccine.

Should You Salt Zucchini Noodles Before Cooking?

Numerous recipes recommend soaking zucchini in salt prior to cooking, similar to how many recommend doing with aubergine, to extract excess water. However, Gellman stated that doing so could result in water leaching into the sauce, so she advised against doing so.

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