Okay, so imagine taking all the best parts of pizza night — gooey cheese, savory pepperoni, rich marinara sauce, Italian seasonings — and stuffing it all into bell peppers instead of piling it on dough. These Pizza Stuffed Peppers are basically what happens when you want pizza but also want to feel like you’re eating something moderately healthy (spoiler: those peppers totally count as vegetables). We’re talking tender bell peppers filled with seasoned ground beef or sausage, all your favorite pizza toppings, and enough melted mozzarella to make you do a happy dance. It’s low-carb but doesn’t taste like you’re sacrificing anything, and honestly? They’re way more fun to eat than regular pizza. Plus, each pepper is basically a personal pizza boat, so everyone can customize their own with their favorite toppings.
Why You’ll Love This Recipe
- All the pizza flavors without the carb guilt
- Built-in portion control (each pepper is a serving)
- Perfect for meal prep — make ahead and reheat
- Kid-approved but healthy enough to feel good about
- Customizable with everyone’s favorite pizza toppings
- Uses simple ingredients you probably already have
- Way more fun than boring stuffed peppers
The Good Stuff You’ll Need
For the Peppers:
- 6 large bell peppers (any color, but red and yellow are sweetest)
- 1 lb ground beef or Italian sausage
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1 cup cooked rice (white or cauliflower rice for low-carb)
- 2 tbsp olive oil
For the Pizza Filling:
- 1 1/2 cups marinara or pizza sauce
- 1 cup pepperoni slices, chopped (plus extra for topping)
- 1/2 cup black olives, sliced (optional)
- 1/2 cup mushrooms, diced (optional)
- 1 tsp Italian seasoning
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
For the Cheese Party:
- 2 cups mozzarella cheese, shredded (divided)
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil, chopped
For Topping:
- Extra pepperoni slices
- Extra mozzarella cheese
- Fresh basil for garnish
- Red pepper flakes
- Ranch or marinara for dipping
Let’s Do This
Step 1: Prep Those Peppers
Preheat your oven to 375°F.
Cut the tops off the bell peppers and remove seeds and membranes.
If they don’t stand upright, trim a tiny bit off the bottom (don’t cut through!).
Brush peppers lightly with olive oil and place in a 9×13 baking dish.
Step 2: Brown That Meat
Heat a large skillet over medium-high heat.
Cook ground beef or sausage with diced onion until meat is browned and onion is softened, about 8-10 minutes.
Add minced garlic and cook for another minute until fragrant.
Drain excess fat if needed — we want flavorful, not greasy.
Step 3: Build the Pizza Filling
Add cooked rice, marinara sauce, chopped pepperoni, olives, mushrooms (if using), Italian seasoning, oregano, garlic powder, and red pepper flakes to the meat.
Stir everything together and let it simmer for 3-4 minutes.
Fold in 1 cup of mozzarella and the Parmesan cheese.
Season with salt and pepper to taste — this should taste like pizza filling.
Step 4: Stuff Those Peppers
Spoon the pizza filling generously into each pepper, packing it down gently.
Fill them right to the top — don’t be shy!
Cover the baking dish with foil.
Step 5: Bake Until Tender
Bake covered for 30 minutes until peppers are tender.
Remove foil and top each pepper with remaining mozzarella and extra pepperoni slices.
Bake uncovered for another 10-15 minutes until cheese is melted and bubbly.
Step 6: Broil for Extra Crispiness (Optional)
Turn on the broiler for the last 2-3 minutes to get that golden, crispy cheese top.
Watch carefully — it goes from perfect to burnt quickly!
Step 7: Garnish and Serve
Let them rest for 5 minutes before serving.
Garnish with fresh basil, extra Parmesan, and red pepper flakes.
Serve with marinara or ranch for dipping.
Serving Suggestions
Serve with a side salad and garlic bread for the full Italian experience.
Marinara sauce or ranch dressing for dipping is a must.
A glass of red wine or cold beer pairs perfectly.
Leftover peppers make amazing lunches throughout the week.
Switch It Up
Different Proteins: Try ground turkey, chicken sausage, or even plant-based meat.
Veggie Version: Skip the meat and load up with mushrooms, zucchini, and extra cheese.
Different Toppings: Add your favorite pizza toppings — ham, pineapple, jalapeños, sausage.
Cheese Variations: Try provolone, cheddar, or a four-cheese Italian blend.
Cauliflower Rice: Use riced cauliflower instead of regular rice for keto-friendly version.
Make-Ahead Magic
Stuff the peppers up to 2 days ahead and store covered in the fridge.
Add an extra 10 minutes to baking time if starting from cold.
These freeze beautifully (stuffed but unbaked) for up to 3 months.
Cooked peppers keep for 4-5 days and reheat perfectly in the microwave or oven.
Questions People Actually Ask
Q: Can I make these without rice? A: Absolutely! Use cauliflower rice, diced zucchini, or just extra meat and cheese for a lower-carb version.
Q: My peppers are still crunchy — what do I do? A: Some people like them with a bite, but if you want them softer, pre-boil for 5 minutes before stuffing.
Q: Can I use different colored peppers? A: Yes! Red and yellow are sweetest, orange is mild, and green is more bitter. Mix and match for color!
Q: What if I don’t have marinara sauce? A: Pizza sauce, pasta sauce, or even crushed tomatoes with Italian seasoning work great.
Q: Can I cook these in a slow cooker? A: Yes! Stand them upright in the slow cooker, add 1/2 cup water to the bottom, and cook on low for 4-6 hours.
Q: How do I reheat leftovers? A: Microwave for 2-3 minutes or reheat in a 350°F oven for 15-20 minutes until heated through.
Print
Pizza Stuffed Peppers
- Total Time: 1 hour 5 minutes
- Yield: 6 stuffed peppers 1x
Description
Okay, so imagine taking all the best parts of pizza night — gooey cheese, savory pepperoni, rich marinara sauce, Italian seasonings — and stuffing it all into bell peppers instead of piling it on dough. These Pizza Stuffed Peppers are basically what happens when you want pizza but also want to feel like you’re eating something moderately healthy (spoiler: those peppers totally count as vegetables). We’re talking tender bell peppers filled with seasoned ground beef or sausage, all your favorite pizza toppings, and enough melted mozzarella to make you do a happy dance. It’s low-carb but doesn’t taste like you’re sacrificing anything, and honestly? They’re way more fun to eat than regular pizza. Plus, each pepper is basically a personal pizza boat, so everyone can customize their own with their favorite toppings.
Ingredients
For the Peppers:
- 6 large bell peppers (any color, but red and yellow are sweetest)
- 1 lb ground beef or Italian sausage
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1 cup cooked rice (white or cauliflower rice for low-carb)
- 2 tbsp olive oil
For the Pizza Filling:
- 1 1/2 cups marinara or pizza sauce
- 1 cup pepperoni slices, chopped (plus extra for topping)
- 1/2 cup black olives, sliced (optional)
- 1/2 cup mushrooms, diced (optional)
- 1 tsp Italian seasoning
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
For the Cheese Party:
- 2 cups mozzarella cheese, shredded (divided)
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil, chopped
For Topping:
- Extra pepperoni slices
- Extra mozzarella cheese
- Fresh basil for garnish
- Red pepper flakes
- Ranch or marinara for dipping
Instructions
Preheat your oven to 375°F.
Cut the tops off the bell peppers and remove seeds and membranes.
If they don’t stand upright, trim a tiny bit off the bottom (don’t cut through!).
Brush peppers lightly with olive oil and place in a 9×13 baking dish.
Heat a large skillet over medium-high heat.
Cook ground beef or sausage with diced onion until meat is browned and onion is softened, about 8-10 minutes.
Add minced garlic and cook for another minute until fragrant.
Drain excess fat if needed — we want flavorful, not greasy.
Add cooked rice, marinara sauce, chopped pepperoni, olives, mushrooms (if using), Italian seasoning, oregano, garlic powder, and red pepper flakes to the meat.
Stir everything together and let it simmer for 3-4 minutes.
Fold in 1 cup of mozzarella and the Parmesan cheese.
Season with salt and pepper to taste — this should taste like pizza filling.
Spoon the pizza filling generously into each pepper, packing it down gently.
Fill them right to the top — don’t be shy!
Cover the baking dish with foil.
Bake covered for 30 minutes until peppers are tender.
Remove foil and top each pepper with remaining mozzarella and extra pepperoni slices.
Bake uncovered for another 10-15 minutes until cheese is melted and bubbly.
Turn on the broiler for the last 2-3 minutes to get that golden, crispy cheese top.
Watch carefully — it goes from perfect to burnt quickly!
Let them rest for 5 minutes before serving.
Garnish with fresh basil, extra Parmesan, and red pepper flakes.
Serve with marinara or ranch for dipping.
Notes
Serve with a side salad and garlic bread for the full Italian experience.
Marinara sauce or ranch dressing for dipping is a must.
A glass of red wine or cold beer pairs perfectly.
Leftover peppers make amazing lunches throughout the week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~385 kcal
- Carbohydrates: ~26g
- Protein: ~24g