Who says you can’t enjoy pizza while eating healthy? These Pizza-Stuffed Bell Peppers bring all the flavor of your favorite pizzeria — melted mozzarella, tangy marinara, savory pepperoni — packed inside a sweet, roasted bell pepper. It’s the ultimate low-carb, gluten-free, and keto-friendly comfort food that hits all the right notes.
Whether you’re meal-prepping for the week or hosting a game night with friends, this recipe is a guaranteed crowd-pleaser. Even picky eaters (yes, even the kids!) won’t miss the crust.
Why You’ll Love This Recipe
Low-carb & keto-friendly: Perfect if you’re avoiding bread or gluten.
Customizable: Swap out pepperoni for sausage, mushrooms, olives, or any of your favorite toppings.
Meal-prep ready: Make ahead and reheat for quick lunches or dinners.
Family-friendly: A hit with adults and kids alike.
Minimal ingredients, maximum flavor: Just 7-8 simple ingredients.
Ingredients
Here’s everything you’ll need to make these delicious pizza-stuffed bell peppers:
Main Ingredients:
4 large bell peppers (any color you like: red, yellow, orange work best for sweetness)
1½ cups shredded mozzarella cheese
1 cup marinara sauce or pizza sauce (use a low-sugar or no-sugar-added version if keto)
1 package (about 6 oz) pepperoni slices
½ tsp Italian seasoning
¼ tsp garlic powder
Olive oil spray or 1 tbsp olive oil
Salt and pepper, to taste
Optional Toppings:
Cooked sausage crumbles
Sliced black olives
Diced mushrooms
Chopped onions
Fresh basil
Red pepper flakes
Grated parmesan cheese
Equipment Needed
Baking sheet
Aluminum foil or parchment paper
Sharp knife
Cutting board
Spoon for scooping
Oven
Step-by-Step Instructions
Step 1: Prep the Peppers
Start by preheating your oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper for easier cleanup.
Wash the bell peppers and slice them in half vertically (from stem to bottom). Remove the seeds and membranes carefully using your hands or a small spoon. Try to keep the stems intact, as it makes the pepper halves look more like “pizza boats.”
Pro tip: If your peppers are wobbly, slice a small piece off the bottom to help them lay flat on the baking sheet.
Step 2: Lightly Roast the Peppers (Optional but Recommended)
While technically optional, giving your peppers a quick roast before stuffing helps soften them slightly and enhances their sweetness.
Place the pepper halves on the baking sheet, cut side up.
Lightly brush or spray them with olive oil.
Roast in the oven for 10-12 minutes until just starting to soften.
Remove from the oven and let cool for a few minutes before stuffing.
Step 3: Assemble the Pizza Peppers
Now the fun part — assembling your pizza-stuffed peppers.
Add Sauce: Spoon 1-2 tablespoons of marinara or pizza sauce into each pepper half. Spread evenly.
Add Cheese: Sprinkle a generous layer of shredded mozzarella over the sauce.
Add Pepperoni: Place 4-6 slices of pepperoni on each pepper. You can also chop up the pepperoni for a more even distribution.
Season: Sprinkle with Italian seasoning and garlic powder for that classic pizza flavor. Add a pinch of salt and pepper if desired.
Add Extra Toppings (Optional): Now’s your chance to get creative — add mushrooms, olives, sausage, or whatever you love on pizza.
Step 4: Bake to Perfection
Place the assembled peppers back in the oven and bake at 375°F (190°C) for about 15-18 minutes, or until:
The cheese is fully melted and bubbly
The pepperoni is slightly crisp around the edges
The peppers are fork-tender but not mushy
If you like crispy cheese edges, you can broil for an extra 1-2 minutes at the end — just keep a close eye to avoid burning.
Serving Suggestions
These Pizza-Stuffed Bell Peppers are satisfying enough to be a full meal on their own, but they also pair wonderfully with:
Cauliflower rice
Side salad with Italian dressing
Zucchini noodles
Roasted veggies
Garlic sautéed green beans
Or, if you’re not counting carbs, serve with a slice of garlic bread to soak up any extra sauce.
Storage & Reheating
To Store:
Allow the peppers to cool completely.
Store in an airtight container in the refrigerator for up to 4 days.
To Reheat:
Oven: Bake at 350°F for 10-12 minutes until warmed through.
Microwave: Heat on high for 1-2 minutes (cover with a paper towel to avoid splatter).
Make-Ahead & Freezer Tips
You can absolutely make these in advance:
Make Ahead (Unbaked): Assemble the peppers, cover tightly, and refrigerate for up to 24 hours. Then bake as directed.
Freeze (After Baking): Let them cool, wrap individually in foil or plastic wrap, and store in a freezer-safe container. They’ll last up to 2 months. Thaw overnight in the fridge before reheating.
Nutritional Information (Per stuffed pepper half, approx.)
Calories: 160-200 (depending on toppings)
Protein: 10-12g
Carbohydrates: 6-8g
Fat: 12-15g
Fiber: 1-2g
Net carbs: ~5-6g
Note: Nutrition will vary based on the type of sauce and toppings used.
Tips for Success
Use colorful peppers for a naturally sweet flavor and eye-catching presentation.
Roast the peppers first if you like a softer texture.
Go heavy on the seasoning — since there’s no dough, spices are key to giving that classic pizza flavor.
Double the batch — these go fast, and they reheat like a dream.
Flavor Variations
Pizza-stuffed peppers are ultra-adaptable. Try some of these twists:
Supreme Style: Add olives, mushrooms, onions, and sausage with pepperoni.
Hawaiian Style: Use ham and pineapple chunks.
BBQ Chicken: Swap marinara for BBQ sauce, and use cooked shredded chicken and red onion.
Veggie Lover’s: Load up with zucchini, mushrooms, tomatoes, and spinach.
White Pizza: Use ricotta or alfredo sauce, garlic, mozzarella, and spinach.
FAQs
Can I use mini bell peppers instead?
Absolutely! Mini bell peppers make great appetizers or snacks. Adjust cooking time to 10-12 minutes.
Can I make these vegetarian?
Yes — just skip the pepperoni and use your favorite veggies like mushrooms, spinach, and olives.
What’s the best sauce to use?
Go for a pizza sauce or low-sugar marinara. Rao’s and Primal Kitchen both offer keto-friendly options.
Can I add protein?
Sure — cooked sausage, ground beef, or shredded chicken work great. Just make sure any meat is fully cooked before adding it.
Final Thoughts
Pizza-Stuffed Bell Peppers are the best of both worlds: all the comforting, cheesy goodness of pizza without the guilt. Whether you’re following a low-carb lifestyle, trying to eat more veggies, or just looking for a fun new dinner idea, this recipe delivers on flavor, satisfaction, and simplicity.
So go ahead — grab some bell peppers, load ’em up, and dig in. Pizza night just got a whole lot healthier (and maybe even tastier).
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