This pizza stuffed pepper recipe offers a naturally Low-Carb meal. However, still, an absolutely delicious alternative to the carb-filled weight of pizza dough. And our homemade low-carb pizza sauce makes this recipe undeniably delicious, easy, and fun to make.
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We've been making stuffed peppers for a long time now, and each time we get more and more creative. You can make them as healthy or as comforting as you like, and as you avoid rice or other grains in your stuffed peppers, you can still feel good about staying low carb!
Just take a look at this mouthwatering pizza stuffed pepper recipe. Looks decadent, huh? This pizza stuffed pepper recipe is naturally healthy, amazingly flexible, and absolutely delicious alternative to the carb-filled weight of pizza dough.
With this recipe, you can feel a lot better about coming home from work and firing up the oven. The perfect meal for binging on Netflix and gorging on that heavenly combination of gooey cheese, tomato, and whatever fillings you can dream up!
🍽 What you need
Ingredients
- 1 lb Italian Sausage
- 1 T Olive Oil
- 1 small Onion
- 1 T minced garlic
- 14 oz sugar free pizza sauce
- 2 t dried oregano
- 3 large red bell peppers
- 4 oz pepperoni
- 2.5 cups grated mozzarella cheese
🔪 How to make
- Preheat oven to 375F/190C. Lightly spray a 9" x 13" casserole dish or large baking sheet with olive oil.
- Heat olive oil in a large frying pan over medium-high heat, breaking sausage apart with a spatula as it cooks. Cook until sausage is nicely browned.
- While the sausage cooks, cut 10 pepperoni slices in half and the remaining pepperoni into fourths.
- Cut peppers in half and removing the seeds and the stem end.
- When sausage is nicely browned, push it to the side and add the onions and garlic. Cook for an additional 2-3 minutes.
- Add the dried oregano and sauce into the sausage mixture, turn heat to low, and simmer until the sauce is reduced and thickened.
- Turn off heat, let the mixture cool slightly, then add the chopped pepperoni and 2 cups grated Mozzarella, stirring gently so it's well-mixed with the sausage mixture.
- Fill each pepper with the pizza mixture. I found it's easiest to hold the pepper in your hand over the pan while you fill and then add it to the baking dish.
- Bake for 20 minutes. Remove from the oven and add grated cheese and four pepperoni halves to the top of each pepper. Place back in the oven and bake 25 minutes, or until the cheese is nicely browned, peppers are cooked.
- Serve hot and enjoy!
🥫 Storage
Leftovers can be kept in the fridge for a few days. Plus if you make a big batch these are easy to freeze and reheat well.
What toppings are best for pizza stuffed peppers?
The choice is yours entirely, whatever you put in your stuffed peppers will do the trick, or whatever you get on your regular pizza order. Sometimes I like to use prosciutto, bacon, and even use goat cheese on occasion
For this particular pizza stuffed peppers recipe, though, let's go with Italian sausage, pepperoni, garlic, oregano, and mozzarella cheese. Alternatively, you could replace the Italian sausage with Turkey sausage instead.
Sauce options
It ain’t a pizza without the tomato base!
Honestly, use whatever you find easiest. Store-bought pizza sauce might not be the healthiest way to go, but it's cheaper than making your own. If you buy pizza sauce or any tomato-based sauce, make sure to check the nutritional information for added sugar.
Tomato Puree and tomato paste are also great convenient options. What's the difference? Consistency -- that's all. Puree is thick, and paste is not quite so vicious. They're both made by merely cooking and straining tomatoes.
If you really want to make this recipe from scratch, I highly recommend our homemade low-carb pizza sauce for a healthy, delicious and easy to make option. We typically use tomato sauce, black pepper, salt, onion powder, garlic powder, basil, oregano, parsley, red pepper flakes, and Parmesan cheese. Of course, this is up to you, and you can switch it up based on personal preference.
📋 Recipe
Pizza Stuffed Peppers
Ingredients
- 1 lb Italian Sausage
- 1 T Olive Oil
- 1 small Onion
- 1 T minced garlic
- 14 oz sugar free pizza sauce
- 2 t dried oregano
- 3 large red bell peppers
- 4 oz pepperoni
- 2.5 cups grated mozzarella cheese
Instructions
- Preheat oven to 375F/190C. Lightly spray a 9" x 13" casserole dish or large baking sheet with olive oil
- Heat olive oil in a large frying pan over medium-high heat, breaking sausage apart with a spatula as it cooks. Cook until sausage is nicely browned.
- While the sausage cooks, cut 10 pepperoni slices in half and the remaining pepperoni into fourths.
- Cut peppers in half and removing the seeds and the stem end.
- When sausage is nicely browned, push it to the side and add the onions and garlic. Cook for an additional 2-3 minutes.
- Add the dried oregano and sauce into the sausage mixture, turn heat to low, and simmer until the sauce is reduced and thickened.
- Turn off heat, let the mixture cool slightly, then add the chopped pepperoni and 2 cups grated Mozzarella, stirring gently so it's well-mixed with the sausage mixture.
- Fill each pepper with the pizza mixture. I found it's easiest to hold the pepper in your hand over the pan while you fill and then add it to the baking dish.
- Bake for 20 minutes. Remove from the oven and add grated cheese and four pepperoni halves to the top of each pepper. Place back in the oven and bake 25 minutes, or until the cheese is nicely browned, peppers are cooked.
- Serve hot and enjoy!
Try my Low Carb Pizza Sauce Recipe
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