Pizza Stuffed Peppers

straight on shot of pizza stuffed pepper

Course: Main Course

Cuisine: American

Keyword: bell pepper pizza boats, healthy pizza stuffed peppers, keto pizza stuffed peppers, low carb pizza stuffed peppers, pepperoni pizza stuffed peppers, pizza stuffed bell peppers, pizza stuffed peppers, stuffed peppers with pizza toppings

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 209kcal

Author: Jessica Formicola

Easy pizza stuffed peppers made with bell peppers, seasoned ground beef or turkey, pizza sauce, mozzarella cheese, and your favorite pizza toppings. A fun pizza night dinner when you are craving pizza without the crust.

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Equipment

Ingredients

3 bell peppers , (any color will work) seeded and cut in half lengthwise
2 teaspoons extra virgin olive oil
1 pound ground turkey or lean beef
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper
2 cups pizza sauce or marinara sauce , divided
1 cup low-moisture mozzarella cheese , freshly shredded
toppings of choice
chopped parsley , optional
parmesan cheese , optional

Instructions

Preheat the oven to 400°F and lightly spray a 13 x 9 inch baking or casserole pan with cooking spray. Add 1/2 cup of pizza sauce to the bottom of the dish and spread around evenly. Arrange the sliced and seeded 3 bell peppers on top of the sauce. Set aside.
Heat a large skillet over medium heat and add the 2 teaspoons extra virgin olive oil and 1 pound ground turkey or lean beef, browning and breaking apart. IF there is moisture or grease, drain it and return to the skillet. Stir in the 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon coarse kosher salt, and 1/4 teaspoon ground black pepper, cooking for another minute.
Spoon the ground meat mixture evenly into the prepared bell peppers. Top each with 2-3 tablespoons of pizza sauce and then evenly distribute the shredded 1 cup low-moisture mozzarella cheese. Top with your favorite pizza toppings (I used olives and pepperoni).
Cover the peppers with a fitted lid or aluminum foil and bake for 20 minutes. Carefully remove the foil and bake for another 15-20 more minutes until the cheese is melted and the peppers are tender.
Remove and allow the peppers to rest for 5 minutes before garnishing with optional chopped chopped parsley and parmesan cheese.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition