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Low Carb Pizza Stuffed Peppers Recipe

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4.4 from 12 reviews

These low carb pizza stuffed peppers are a delicious and healthy twist on traditional pizza. Bell pepper halves are stuffed with a savory mixture of seasoned ground beef, cheese, and pizza sauce, then topped with pepperoni and baked to perfection. Perfect for a quick weeknight dinner that’s both filling and flavorful.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 4 large red or green bell peppers halved and deseeded
  • 1.5 lbs. ground beef or Italian sausage
  • 1-2 cloves garlic minced
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 2 cups pizza sauce divided
  • 1 1/2 cups shredded mozzarella cheese, divided or dairy-free cheese
  • ½ cup grated Parmesan cheese or dairy-free cheese
  • 1/2 cup mini pepperonis
  • 1/2 cup diced onions
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. Prepare Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish and bake the peppers unstuffed for 10 minutes to soften slightly. Alternatively, boil peppers for 3-4 minutes in boiling water, then drain and place upright in the baking dish.
  2. Brown Ground Beef: Heat a tablespoon of olive oil in a skillet over medium heat. Add diced onions and minced garlic, cooking for about 2 minutes until fragrant. Add ground beef and cook for approximately 8 minutes until fully browned and cooked through. Drain any excess fat.
  3. Make The Mixture: To the cooked beef, add 1 3/4 cups of pizza sauce, 1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper. Stir thoroughly until all ingredients are well combined.
  4. Stuff The Peppers: Spoon the beef and cheese mixture evenly into each pepper half, pressing gently to pack in. Spoon additional pizza sauce on top, then sprinkle with the remaining mozzarella cheese and mini pepperonis. Cover the baking dish with aluminum foil.
  5. Bake: Bake in the preheated oven for 25 minutes or until the peppers are tender. Remove the foil and optionally broil for 1-2 minutes to achieve bubbly, golden brown cheese.
  6. Garnish & Serve: Remove from oven and garnish with fresh basil leaves before serving to add a fresh, aromatic touch.

Notes

  • Toppings: Customize these stuffed peppers with your favorite pizza toppings such as mushrooms, black olives, pineapple, anchovies, or red pepper flakes for extra flavor.
  • Filling Variations: Substitute ground beef with ground turkey, chicken, or Italian sausage based on your preference.
  • Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the air fryer, oven, or microwave.
  • Cooking Tip: Pre-baking or boiling the peppers softens them and helps reduce overall baking time.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Low Carb

Find it online: https://monicarecipes.com/low-carb-pizza-stuffed-peppers-recipe/