Keto Sausage and Pepper Casserole
This keto-friendly vegan casserole combines smoky plant-based sausage with colorful peppers for a bold, spicy, and cozy dish full of flavor.
Ingredients
- 1 tbsp olive oil
- 1 small red onion sliced
- 1 cup sliced red bell pepper
- 1 cup sliced green bell pepper
- 1 tsp minced garlic
- 1½ cups vegan sausage sliced (like Field Roast or Beyond)
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp red pepper flakes optional, for extra sass
- ¾ tsp salt
- ½ tsp black pepper
- ½ cup unsweetened plant-based cheese shreds
- 1 tbsp chopped parsley for garnish
Instructions
- Preheat your oven to 375°F because this casserole needs heat like drama needs attention.
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes, until soft and whispering sweet nothings.
- Add sliced peppers and garlic. Stir for 5–7 minutes until they soften and become slightly caramelized.
- Toss in the vegan sausage. Cook for 4 minutes, letting the edges crisp up like your patience in traffic.
- Season with paprika, oregano, pepper flakes, salt, and pepper. Stir like you mean it.
- Transfer everything into the casserole dish. Sprinkle that dairy-free cheese like you’re casting culinary spells.
- Bake uncovered for 25–30 minutes, until bubbly and golden.
- Garnish with parsley, then serve with confidence (and maybe a wine pairing).
Notes
📊 Nutritional Values (Per Serving)
- Calories: 260
- Total Fat: 16g
- Saturated Fat: 3.5g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 13g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 90%
- Iron: 22%
- Calcium: 18%
- Vitamin A: 25%
- Magnesium: 10%
💡 Additional Tips to Elevate Flavor
- Add a splash of balsamic vinegar to the skillet before baking—thank us later.
- Swap peppers for zucchini or mushrooms if you’re feeling wild and rebellious.
- For extra depth, mix in a teaspoon of tomato paste with the garlic.
- Want crunch? Top with crushed almond crackers before baking.
- Pair with a green salad, or just a fork and your fierce attitude.