Sausage and peppers are definitely one of our go-to combinations, to keep things tasty and keto. We used Italian sausage but mix it up with spicy varieties if you prefer. This recipe is perfect to pack in your lunch to-go, or chop it all up and scramble with eggs for a fast, hot dinner in!
Prep Time: 5 minutes
Cooking Time: 10 minutes to steam spinach, grill sausage & char peppers
1 teaspoon sea salt
1 tablespoon lemon or lime juice
2 strips of bacon
1 pork Italian sausage link
6 mini bell peppers, charred or raw
2 ounces extra sharp cheddar cheese
If using uncooked sausage links, grill one sausage link until heated through, about 10 minutes. While it is cooking, fry the bacon in a skillet set to medium heat until it is crispy, about 8 minutes. If charring peppers, place on a baking sheet and roast under the broiler until they begin to blister, about 5 minutes per side.
Mash the avocado with the sea salt, black pepper, garlic powder and lemon or lime juice in a bowl until it is well combined and set aside.
Arrange the cooked sausage, bacon, bell peppers, sliced cheddar cheese and avocado mash on a plate.
Net Carbs: 5