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