Keto Pizza Stuffed Peppers (Print Version)

Bell peppers loaded with marinara, melted mozzarella, and zesty pepperoni for a low-carb twist on pizza flavors.

# Components:

→ Peppers

01 - 4 large bell peppers, any color, halved and seeded

→ Filling

02 - 1 cup sugar-free marinara sauce
03 - 1.5 cups shredded mozzarella cheese, divided
04 - 0.5 cup mini pepperoni slices
05 - 0.5 cup cooked Italian sausage, crumbled
06 - 0.25 cup grated Parmesan cheese
07 - 1 tablespoon olive oil
08 - 1 teaspoon dried Italian seasoning
09 - 0.25 teaspoon crushed red pepper flakes
10 - Salt and black pepper to taste

→ Garnish

11 - 2 tablespoons chopped fresh basil or parsley

# Directions:

01 - Preheat your oven to 400°F.
02 - Drizzle the bell pepper halves with olive oil and season lightly with salt and pepper. Arrange them cut-side up in a baking dish.
03 - In a bowl, combine the marinara sauce, 1 cup of the shredded mozzarella, cooked Italian sausage, half the pepperoni, Italian seasoning, and red pepper flakes. Mix well.
04 - Spoon the filling evenly into the pepper halves.
05 - Top each stuffed pepper with the remaining mozzarella, remaining pepperoni, and Parmesan cheese.
06 - Cover the dish loosely with foil and bake for 20 minutes.
07 - Remove foil and bake an additional 10 minutes, or until the cheese is bubbly and golden and the peppers are tender.
08 - Remove from the oven and let cool for 5 minutes. Garnish with fresh basil or parsley before serving.

# Expert Advice:

01 -
  • It tastes like indulgent pizza night but your body won't feel weighed down afterward.
  • The whole thing comes together in under an hour, perfect for busy weeknights when you still want something that feels special.
  • Bell peppers become soft and sweet while the cheese gets wonderfully bubbly—it's comfort food that happens to align with your health goals.
02 -
  • Don't skip the resting period after baking; those peppers will hold together so much better and actually be easier to eat.
  • If your peppers feel mushy instead of tender, you've gone too long—watch the oven after you uncover them because every oven runs different and 10 extra minutes can be the difference between perfect and sad.
03 -
  • Use a sharp knife and steady hand when halving peppers—a rocking motion works better than pushing straight down, which can bruise the pepper.
  • If your marinara sauce is watery, drain some of the liquid before mixing it with the cheese, or your filling will get soupy when it bakes.
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