Sausage-Stuffed Bell Peppers with Herbed Cream
Bell peppers stuffed with savory sausage and a herbed cream sauce, baked to perfection. This american-inspired one pot (keto) ready in about 35 minutes pairs large, halved and seeded bell peppers, crumbled Italian sausage, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large, halved and seeded bell peppers
- 3 oz, crumbled Italian sausage
- 1 tbsp unsalted butter
- 2 tbsp heavy cream
- 1 tbsp, finely chopped fresh parsley
- 1/4 tsp garlic powder
Instructions
- Step 1: Preheat oven to 375°F (190°C). Place bell pepper halves cut-side down on a baking sheet.
- Step 2: Heat 1 tbsp butter in a skillet over medium heat. Add crumbled sausage and cook for 5 minutes until browned and cooked through.
- Step 3: Stir in 1/4 tsp garlic powder and cook for 30 seconds until fragrant.
- Step 4: Remove sausage from skillet and set aside. Add 2 tbsp heavy cream to the skillet, stirring constantly until simmering (1-2 minutes).
- Step 5: Stir in 1 tbsp chopped parsley and 3 oz cooked sausage into the cream sauce until combined.
- Step 6: Spoon sausage mixture into bell pepper halves, filling to the top. Bake for 20 minutes until peppers are tender and edges are golden.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sausage-Stuffed Bell Peppers with Herbed Cream take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sausage-Stuffed Bell Peppers with Herbed Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep crumbled italian sausage from drying out.
Can I substitute ingredients in Sausage-Stuffed Bell Peppers with Herbed Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sausage-Stuffed Bell Peppers with Herbed Cream for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sausage-Stuffed Bell Peppers with Herbed Cream keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
