PIZZA-STYLE STUFFED BELL PEPPER HALVES

Pizza-Style Stuffed Bell Pepper Halves

Craving pizza but want to keep it light? These stuffed bell pepper halves deliver all your favorite cheesy, saucy pizza flavors without the crust. Fresh peppers are filled with a savory mix of toppings, baked to perfection, and ready in under 45 minutes.

It’s the perfect low-carb, family-friendly meal that feels indulgent while still being wholesome. Add your favorite pizza toppings like mushrooms, olives, or pepperoni to make them your own.

Key Info:

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 (8 pepper halves)
Difficulty: Easy-Moderate
Dietary: Gluten-free, Low-carb adaptable, Keto-friendly

Equipment Needed:

• Large baking dish or sheet pan
• Sharp knife and cutting board
• Large skillet
• Measuring cups/spoons
• Alternative: Parchment paper for easier cleanup

Ingredients:

For the Peppers:

• 4 large bell peppers (any color), halved lengthwise – about 2 pounds
• 1 pound ground beef (80/20) or Italian sausage
• 1½ cups pizza sauce (360ml)
• 2 cups shredded mozzarella (200g)
• 1 tablespoon olive oil (15ml)

Seasonings:

• 3 cloves garlic, minced (or 1 tsp garlic powder)
• 1 medium onion, diced (or 1 tsp onion powder)
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper

Optional Toppings:

• Mini pepperoni
• Sliced black olives
• Fresh basil
• Grated parmesan

Method:

1. 1. Preheat oven to 400°F (204°C)
   2. Slice peppers lengthwise, remove seeds and membranes
   3. Optional but recommended: Par-bake empty pepper halves for 10 minutes until slightly softened
   4. Heat olive oil in skillet over medium-high heat. Add ground meat, break up with spatula
   5. When meat is halfway cooked (about 4 minutes), add garlic, onion, and seasonings
   6. Cook until meat is fully browned (no pink remaining), about 5 more minutes

1. 1. Stir in pizza sauce, simmer 2-3 minutes until slightly thickened
   2. Fill pepper halves evenly with meat mixture
   3. Top each with generous amount of mozzarella

1. Bake 20-25 minutes until cheese is bubbly and peppers are tender but still holding shape

Crucial Tips:

• Don’t skip par-baking if you want tender peppers
• Drain excess fat from meat before adding sauce
• Let rest 5 minutes before serving – filling will be very hot

Storage & Scaling:

• Keeps 3-4 days refrigerated
• Freezes well up to 3 months
• Double recipe easily using two baking sheets

Common Mistakes to Avoid:

• Over-stuffing peppers (leave room for cheese)
• Using too much sauce (makes peppers soggy)
• Under-seasoning the meat mixture

Variations:

• Turkey or plant-based crumbles for lighter version
• Add cooked rice to stretch the filling
• Spice it up with red pepper flakes
• Use different cheese combinations