This meal is a favorite of my husband’s for a dinner during the week

Stuffed bell peppers have always been a staple in Midwestern kitchens, where the bounty of the garden meets the comfort of a hearty meal. This low-carb version brings together the savory flavors of pepperoni and Italian sausage, nestled in the sweet embrace of a bell pepper. It’s a dish that reminds me of the harvest season, when the air turns crisp and the kitchen becomes the heart of the home. Perfect for those looking to enjoy a comforting meal without the extra carbs, these stuffed peppers are a nod to tradition with a modern twist.

These stuffed bell peppers pair beautifully with a simple green salad dressed with olive oil and balsamic vinegar. For a touch of indulgence, serve alongside a creamy cauliflower mash, which complements the rich flavors of the sausage and pepperoni. A glass of red wine or a sparkling water with a slice of lemon would round out the meal perfectly, making it a delightful dinner for any occasion.

Servings: 4

4 large bell peppers (any color, but red or orange add a nice sweetness)
1 pound Italian sausage, casings removed
1 cup sliced pepperoni
1 cup marinara sauce (low sugar)
1 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil for drizzling