Who doesn’t love pizza? Travis loves pizza almost as much as he loves nachos (that’s saying something) so he get’s pretty cranky if we go too long without a bonafide pizza night. So, we (I) go to great lengths around our house to make sure “we” are getting our pizza cravings satisfied. From cauliflower crust, to gluten-free flour blends, to these Pizza Stuffed Bell Peppers, we will do what it takes to make sure we aren’t missing out on the amazing flavors of pizza (even though I mostly avoid gluten)!
We typically reserve pizza night for the weekends, but with these stuffed bell peppers, you can enjoy the flavors ANY night of the week, in a low-carb, totally healthy way! While I do love the taste of pizza, I love when I can find a substitute that doesn’t leave me feeling yicky even more!
While we admittedly miss the mark when it comes to a doughy crust, the rest of the flavors are totally spot on, and it wouldn’t be complete without the melted mozzarella on top of course! The fun part of these peppers is that you can customize the toppings based on your preferences! I love olives, Travis not so much. I think it would be especially fun for kids or even dinner guests to let everyone choose their stuffed pepper toppings right before the final bake. There are SO many possibilities to personalize!
While I used group pork to simulate Italian sausage this time, I think these peppers would be equally delicious using ground turkey or beef. In fact, I can definitely see us trying those versions very soon!
The ingredient list might look a little longer than I usually go for, but it’s mostly seasonings and this meal really does come together pretty quick! While some recipes for stuffed peppers often call for blanching the bell peppers before baking, I’ve decided ain’t nobody got time for that, and I just add some water to the bottom of the dish to steam them while they bake. I find that they get plenty soft this way!
One thing I love about stuffed anything (like my Italian Sausage Zucchini Boats, Taco Stuffed Bell Peppers, and Enchilada Stuffed Sweet Potatoes) is that the whole meal is complete in one edible vessel! I served our peppers without any sides because I figured we had out protein and veggies taken care of, but then Travis did ask me “is this it?” when we plated up our stuffed peppers. SO if you think you might get a similar response from your crowd, a nice little side salad would be a great addition! 🙂
Regardless, give this yummy, healthy, and fun dinner a try the next time a pizza craving hits! It’s great for guests or for a quick weeknight meal with the family. You just can’t go wrong with this flavorful and delicious meat & tomato filling and of course a good sprinkle of mozzarella cheese on top!
Ingredients
- 1-2 Tbsp avocado oil
- 1 lb ground pork, turkey, or beef (I used pork)
- 4-5 bell peppers
- 8 oz mushrooms (reserve a few for toppings)
- 1/2 yellow onion
- 2 cloves garlic
- 1/2 cup pepperoni, diced (reserve a few for toppings)
- 26 oz chopped tomatoes
- 2 Tbsp Italian seasoning (divided in 1/2)
- 2 tsp garlic powder (divided)
- 1 tsp pepper (divided)
- 2 tsp salt (divided)
- 1/4 tsp red pepper flakes
Possible Toppings:
- 8 oz Mozzarella cheese
- Mushroom slices
- Pepperoni slices
- Olives
- Diced Bell Pepper
- Marinated artichokes
- Basil
Instructions
- Prep Work: Preheat the oven to 375º. Dice the onion and mushrooms, mince the garlic, and chop the pepperoni.
- Heat oil over medium heat in a large skillet. Saute the onion, garlic, and garlic about 2 minutes, until the onion begins to turn translucent.
- Meanwhile, prepare the bell peppers. Slice the very top off, and then remove the stem, seeds, and ribs. I like to give the bottom a nice pat to help get the seeds out. Feel free to save the tops of the peppers and dice them up to add to the filling.
- Next, add the pork to the pan, as well as 1/2 of the seasonings (Italian seasoning, garlic powder, pepper, salt, and red pepper flakes). Mix it up and allow the meat to brown, stirring occasionally. When the meat is almost cooked through, add the diced pepperoni.
- Add the tomato sauce and the second half of the seasonings. Mix well and allow to simmer for about 3 minutes.
- While the filling is simmering, grate the mozzarella cheese and gather your favorite pizza toppings.
- Add 1-2 cups of water to an 8×8 baking dish. Place the peppers in the dish, then fill each pepper to the brim with the meat mixture, using a large spoon.
- Cover the dish with tin foil, and bake at 375º for 30 minutes. Remove from the oven and add a good sprinkle of mozzarella to each pepper, as well as your desired toppings. Place back in the oven for another 5-10 minutes, until the cheese has melted.
- The best part about a stuffed bell pepper (or stuffed anything, really) is that the whole meal is in one edible vessel! Feel free to serve with a side salad, if you so desire. But the combination of the peppers and the amazing meat filling is a solid meal in itself!
Just look at that cheese yummy bite!
All the amazing flavors of pizza inside a vegetable! A low carb, easy, and delicious meal perfect for a busy weeknight or for weekend guests!
- 1-2 Tbsp avocado oil
- 1 lb ground pork turkey, or beef (I used pork)
- 4-5 bell peppers
- 8 oz mushrooms reserve a few for toppings
- 1/2 yellow onion
- 2 cloves garlic
- 1/2 cup pepperoni diced (reserve a few for toppings)
- 26 oz chopped tomatoes
- 2 Tbsp Italian seasoning divided in 1/2
- 2 tsp garlic powder divided
- 1 tsp pepper divided
- 2 tsp salt divided
- 1/4 tsp red pepper flakes
- 8 oz Mozzarella cheese
- Mushroom slices
- Pepperoni slices
- Olives
- Diced Bell Pepper
- Marinated artichokes
- Basil
-
Prep Work: Preheat the oven to 375º. Dice the onion and mushrooms, mince the garlic, and chop the pepperoni.
-
Heat oil over medium heat in a large skillet. Saute the onion, garlic, and garlic about 2 minutes, until the onion begins to turn translucent.
-
Meanwhile, prepare the bell peppers. Slice the very top off, and then remove the stem, seeds, and ribs. I like to give the bottom a nice pat to help get the seeds out. Feel free to save the tops of the peppers and dice them up to add to the filling.
-
Next, add the pork to the pan, as well as 1/2 of the seasonings (Italian seasoning, garlic powder, pepper, salt, and red pepper flakes). Mix it up and allow the meat to brown, stirring occasionally. When the meat is almost cooked through, add the diced pepperoni.
-
Add the tomato sauce and the second half of the seasonings. Mix well and allow to simmer for about 3 minutes.
-
While the filling is simmering, grate the mozzarella cheese and gather your favorite pizza toppings.
-
Add 1-2 cups of water to an 8x8 baking dish. Place the peppers in the dish, then fill each pepper to the brim with the meat mixture, using a large spoon.
-
Cover the dish with tin foil, and bake at 375º for 30 minutes. Remove from the oven and add a good sprinkle of mozzarella to each pepper, as well as your desired toppings. Place back in the oven for another 5-10 minutes, until the cheese has melted.
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