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sausage & peppers casserole
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5 from 1 vote

Sausage & Peppers Casserole

Course Keto casseroles, keto dinner ideas, keto dinner, low carb dinner ideas, keto dinners, low carb casseroles
Cuisine Italian
Keyword easy casserole, easy keto meals, low carb casseroles
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 396kcal


  • 10 oz. brown Cremini or portabella mushrooms washed and cut in thick slices
  • 24 oz hot or mild pork Italian sausage
  • 1 red bell pepper cut into thick strips
  • 1 green bell pepper cut into thick strips
  • 1 tsp. Italian herb blend
  • 1 tsp. garlic bread Seasoning or use any all-purpose seasoning blend if you don’t have
  • 2 cloves fresh garlic
  • 1 tsp. fresh basil optional
  • 2 cups grated Mozzarella more or less as desired


  • Preheat oven to 375F/190C. Spray a large baking dish with non-stick spray.
  • Heat a little olive oil in another large non-stick pan and start brown the sausage over medium-high heat, turning occasionally to brown on all sides. (If you’re using pre-cooked sausage you can skip this step and just cut sausage before you brown it.)
  • Remove sausage to the casserole dish. Set aside.
  • Sauté mushrooms peppers and onions in the reserved drippings of the sausage pan. Add a tablespoon of butter if necessary.
  • Layer the peppers, onion, and the mushrooms in the baking dish. Sprinkle with desired amount of grated mozzarella.
  • Bake about 25 minutes, or until all ingredients are sizzling hot and the cheese is melted and nicely browned.



Total carbs: 5g
fiber: 1g
Net carbs:4g
serves 8
serving size 6oz
sausage & peppers casserole
sausage & peppers casserole


Serving: 6oz | Calories: 396kcal | Carbohydrates: 5g | Protein: 19g | Fat: 33g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1041mg | Potassium: 433mg | Fiber: 1g | Sugar: 2g | Vitamin A: 753IU | Vitamin C: 33mg | Calcium: 172mg | Iron: 2mg