This Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake is a mouthwatering recipe! This is easy and delicious for a quick dinner that will be a hit with everyone who likes sausage and peppers!
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2 T olive oil
16 oz. brown Cremini mushrooms, washed and cut in thick slices
19.5 oz hot or mild turkey or pork Italian sausage (see notes)
2 red bell peppers, cut into thick strips
2 green bell peppers, cut into thick strips
1/2 tsp. Italian herb blend
1/2 tsp. Spike Seasoning (or use any all-purpose seasoning blend if you don’t have Spike.)
fresh-ground black pepper to taste
1 1/2 cups grated Mozzarella (more or less as desired)
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- I used Jenni-O Hot Italian Turkey Sausage for this recipe which is low in carbs and gluten-free. Use pork sausage if you prefer or can't find the turkey sausage.
- Leftovers of this can be kept in the fridge for a day or two and reheated in a toaster oven or in the microwave.