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.