Paleo, Keto Sausage-Stuffed Peppers

by Gregory
paleo, keto sausage-stuffed peppers

We love containers.  They are loved simply because they hold things and can be versatile.   In the food world it is no different.  That is why we love wraps, sandwiches, gyros and alike.  But why use bread if you can use something more nutrient-dense.  That is the thinking behind Paleo, Keto Sausage-Stuffed Peppers.

Don’t get me wrong. We all love bread.  It actually releases endorphins when we eat it.  But the issue with bread is that most grains have anti-nutrients.  Anti-nutrients are toxins released by grains in an attempt to protect itself from being consumed.  (Click HERE to read more about why these anti-toxins necessitate us to soak our nuts, legumes, and seeds.)  The most famous anti-nutrient is the protein gluten, found in wheat.

We have talked about gluten quite a bit in most of the recipes in this site.  Gluten-sensitivity is rather pervasive, perhaps about 65% of the population has it, manifesting in “brain fog,” bloating, joint pains, dysbiosis and more. That is why we recommend non-wheat flour alternatives, like coconut, almond flours, et all.  (Check out our Review of non-Wheat Flours to see which is best.)

So let’s minimize the bread.  I’m a realist to know most of us won’t completely eliminate cereals, pasta, bread, crackers, and desserts.  (Check out the Impracticality of Paleo article.)  But we COULD minimize our wheat flour exposure.  This is especially important if you have the aforementioned symptoms.

Though Paleo might not be a long-term realistic plan, a Paleo-mindset is.  A Paleo mindset would be that all meals be comprised of vegetables and a clean meat.  Eat loads of organic vegetables with pastured eggs, free roams chickens, and clean eating beef.    So this Paleo, Keto Sausage-Stuffed Peppers encapsulates this.  It is just vegetables and meat!

Paleo, Keto Sausage-Stuffed Peppers

So let’s embrace natural “containers.”  That is what makes this Paleo, Keto Sausage-Stuffed Peppers recipe.  What are some great natural “containers?”  Mushrooms, sweet potatoes, avocados, eggplants, and especially bell peppers are some of the gold standards.  That is why this Paleo, Keto Sausage-Stuffed Peppers recipes uses peppers.

Bell peppers are the best food “container.”  They have a strong outer skin which serves as a perfect filler container.   They might not be the most nutrient-dense of the aforementioned vegetables but they are the strongest.  (It’s hard to roast an avocado. Speaking of, purchase this highly-recommended avocado oil now below.

So vegetables should be your container.  You are getting phyto (plant) nutrients, fiber, vitamins & minerals you wouldn’t be getting from bread.  What about the meat?  The meat is your choice.  I chose sausage in this Paleo, Keto Sausage-Stuffed Peppers because sausage is easiest to prepare to fill up your bell pepper.  You could do ground beef as well.  Chicken works too but requires more shredding.

Throw in the necessary herbs & spices to your Paleo-inspired stuffed peppers and you are good to go.

paleo, keto sausage-stuffed peppers

Paleo, Keto Sausage-Stuffed Peppers

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 pound Italian sausage
  • 4 Bell Peppers (cut in half with seeds & ribs removed
  • 1 Onion, chopped
  • 1 Can Diced Tomatoes (or 2 regular-sized tomatoes, diced)
  • 2 Cups Cauliflower Rice
  • 3 Tablespoons Almond Flour
  • 2 Tablespoons Avocado Oil
  • 2 Tablespoons Chia Seeds
  • 1 Teaspoon Oregano, dried
  • 1 Teaspoon Basil, dried
  • 3 Cloves of Garlic
  • Sea Salt & Pepper to taste


Preheat the oven to 350 degrees.  Line baking sheet with parchment paper or aluminum foil.  Cut peppers in half, cut sides up, and place on pan.

Warm 1 tablespoon of avocado oil on medium heat on a pan.  Add chopped onions, salt and pepper, and stir 5-6 minutes.

Add garlic and sauté for a few minutes.

Add the sausage to pan to cook for about 8 minutes.  Chop sausage to crumbled pieces while being cooked.

Add oregano, chia seeds, cauliflower rice, and oregano to pan and stir for a few minutes.

Add tomatoes.  Stir and mix well for about 3 minutes or until all liquid has been cooked off.  Remove pan from heat.

Add sausage mix to each pepper.  Add almond flour to each pepper and season with salt and enjoy! pepper.  Drizzle avocado oil onto each pepper.  Bake for approximately 35-40 minutes.  Sprinkle some chia seeds on top 


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