Keto Stuffed Peppers

Topped with our crunchy Crounons, this recipe is protein-packed thanks to our Ground Lupin Bean and is a stunning meal to feed your family.




  1. Heat two tablespoons of Carrington Farms Organic Coconut Cooking Oil in a large sauté pan over medium heat. Add the Italian sausage and break down with a wooden spoon. Season with a large pinch of salt and cook for 4-5 minutes, until browned. 

  2. Add the onions, garlic, and tomato paste and continue cooking for 3-4 minutes, until onions have softened, and the mixture is very fragrant. Stir in the fennel seed, red pepper flakes, cumin, coriander, salt, oregano and continue cooking for 2 more minutes. Add the chopped spinach and cook until spinach is wilted. Taste and season with salt if needed. Let cool slightly. Stir in the cooked Carrington Farms Spanish Style Ground Lupin Bean.

  3. Preheat the oven to 400° F and line a baking sheet with parchment paper. 

  4. Slice the bell peppers in half vertically and then use a sharp knife to remove all of the seeds. Place the pepper halves face up on the baking sheet and drizzle with the remaining 2 tablespoons of Carrington Farms Organic Coconut Cooking Oil. 

  5. Spoon about 1/3 of a cup of filling mixture into each of the bell pepper halves. Top each of the peppers with a handful of shredded cheese and bake for 20-25 minutes, until the cheese is melted, and the peppers are soft. 

  6. To serve, top each pepper with crumbled Carrington Farms Organic Cracked Pepper & Sea Salt Crounons.