Overstuffed Sausage and Peppers
Overstuffed sausage and peppers is your new favorite low carb dish. Italian chicken sausage links butterflied and stuffed with onions, peppers and melted cheese make for one incredibly delicious and busy weeknight dinner or easy meal prep option.
Why you’ll love overstuffed sausage and peppers “sandwiches”
- Ready to go in less than 20 minutes, perfect for busy weeknights!
- An easy low carb recipe that is packed with tasty Italian flavors.
- Tastes like a traditional sausage and peppers recipe and makes a deliciously easy meal prep; leftovers taste even better the next day, love that!
- Incredibly versatile. You can overstuff any kind of goodness into these butterflied chicken sausage links using the same simple method for cooking. We love a garlicky zoodle and feta combo!
Ingredients for overstuffed sausage and peppers
To make these low carb sausage and peppers “sandwiches” you’ll need a few simple ingredients that you can get at almost any grocery store or even online!
Here’s what we are working with:
- Italian chicken sausage, I get mine from Aldi.
- olive oil
- bell pepper
- onion
- garlic powder
- ground oregano
- salt
- pepper
- shredded Italian cheese blend
- marinara sauce for serving
- quinoa blend or rice, for serving
How to make overstuffed sausage and peppers “sandwiches”
- Dice bell peppers and onions, place in a bowl and combine with olive oil and seasonings. Heat in a large skillet over medium heat; sauté until slightly softened.
- Butterfly chicken sausage (cut length-wise) and brown both sides in a skillet.
- Assemble “sandwiches”; fill the chicken sausage with the pepper and onion mixture and sprinkle over cheese.
- Serve with cooked quinoa blend or your side of choice and your favorite marinara sauce for dipping.
Can I meal prep overstuffed sausage and peppers?
Yes! This overstuffed sausage and peppers recipe makes an incredible low carb meal prep option because it all comes together so easily. Less prep and more time to enjoy your weekend! The flavors in this sausage and peppers recipe have time to harmonize together and get better day after day. You will want to divide chicken sausage and peppers and onions mixture into 4 meal prep containers. It doesn’t get any easier or more delicious than this!
Enjoy! We hope you enjoy this low carb sausage and peppers recipe as much as our little tribe has time and time again. Please leave us a star review and comment if you enjoyed this recipe!
Overstuffed Sausage and Peppers
- GFGluten-Free
- KKeto
- LCLow Carb
- PPaleo
- SFSugar Free
Ingredients
- 1 pack Italian chicken sausage links, butterflied (cut lengthwise down the middle)
- 3 tbsp olive oil
- 3 bell peppers, diced
- 1 onion, diced
- 1 tsp garlic powder
- 1 tsp ground oregano
- salt and pepper, to taste
- ¼ cup shredded Italian cheese blend
- ¼ cup marinara sauce, optional, for serving
- 1 box quinoa blend or rice, cooked according to package instructions, optional for serving
Instructions
- Dice bell peppers and onions, place in a bowl and combine with olive oil and seasonings. Heat in a large skillet over medium heat; sauté until slightly softened.
- Butterfly chicken sausage (cut length-wise) and brown both sides in a skillet.
- Assemble “sandwiches”; fill the chicken sausage with the pepper and onion mixture and sprinkle over cheese.
- Serve with cooked quinoa blend or your side of choice and your favorite marinara sauce for dipping.
Did you make this recipe? Don’t forget to tag thetastefultribe on instagram @thetastefultribe if you try this low carb sausage and peppers recipe. We love seeing your version of the recipe! You can also post your pictures to our facebook page!
gfe
I was extremely pleased to uncover this great site. I wanted to thank you for your time just for this fantastic read!! I definitely liked every bit of it and i also have you bookmarked to see new things on your site.
Sarah Troester
Thank you! I am so happy to hear that you are enjoying The Tasteful Tribe!