Low Carb Pizza Stuffed Peppers

Are you a pizza lover? If so, you will love these pizza stuffed peppers. Ground sausage is cooked and mixed with onion, garlic, tomato paste, and Italian seasonings. Pepperoni and sliced olives are mixed in for that ultimate pizza flavor.

These peppers are easy to make, and if you prep them the day before, you can have dinner on the table in about 30 minutes. Simply prepare the stuffed peppers, then refrigerate in an airtight container until ready to bake.

Lower Carb Pizza Stuffed Peppers are always a hit in my house, and they have such great flavor that we don’t even miss the crust of the pizza. Besides, I love that bell peppers are little power houses of nutrients, which we don’t typically associate with pizza.

FAQS:

What are the health benefits of eating bell peppers?Besides adding great flavor, they are high in Vitamins C, A, and B-6. They are also a good source of folate, potassium, and fiber. This should be obvious, but the bell peppers have significantly less calories than the crust in your traditional pizza. They also contain a lot of antioxidants which help fight cancer and heart disease. They’re even good at improving your immune system.

And no, not all bell peppers are created equal. Remember the saying, “Eat the rainbow”? Red bell peppers are highest in health benefits.

Should bell peppers be cooked before stuffing?While not absolutely necessary, I find that stuffed peppers are too crunchy for our liking if not par baked. Simply bake them for 20-25 minutes while you’re preparing the stuffing.

Can I freeze stuffed peppers?Yes, you can. Simply cook the peppers, allow to cool, then wrap individually and store in an airtight container in the freezer for up to four months. To reheat, allow the peppers to thaw overnight in the refrigerator, then heat in the oven for about 30 minutes before serving.

INGREDIENTS FOR STUFFED PEPPERS:

• Bell peppers: I like to use red bell peppers.
• Sausage: Use any flavor or type of sausage your family likes.
• Pepperoni: Cutting the pepperoni in quarters makes it easier to mix with the other ingredients.
• Olives: Black olives are easy to fine already sliced.
• Cheese: I used mozzarella and parmesan cheese.

HOW TO MAKE PIZZA STUFFED PEPPERS:

• Preheat oven to 350ºF, and lightly spray a casserole dish.
• Slice the peppers in half lengthwise and remove the ribs and seeds. (Leave the stems intact.) Bake for 20-25 minutes until tender, but not soggy. Remove from the oven, and allow to cool.
• While the peppers are cooking, prepare the pizza filling. Begin by chopping the onion, and mincing the garlic. Cut the pepperoni slices into quarters. Set ingredients aside until ready to use.
• Heat a skillet over medium-high heat on the stovetop. Add the sausage, and cook until almost done. Mix in the diced onion, and cook about 5 minutes.
• Add the minced garlic and tomato paste, and stir to combine all ingredients. Cook a few more minutes to remove the raw taste from the tomato paste.
• Pour in ⅓ cup beef or vegetable broth, and add the Italian seasoning mix. Stir well to combine and cook about 5 minutes.
• Remove the skillet from the heat, and stir in the olives, and pepperoni slices.
• Divide half the meat mixture evenly between the four peppers. Add half the cheeses evenly between the four peppers. Top the cheese layer with the remaining meat mixture between the peppers, then top with the remaining cheese.
• Return the stuffed peppers to the oven, and bake an additional 20-25 minutes until heated through, and the cheese is bubbly. If desired, turn the oven to broil after the peppers are cooked to add a little color to the cheese. Keep a close eye on the peppers. Remove from the oven as soon as the cheese is lightly browned and bubbly.

SERVING SUGGESTIONS:

• Serve with a simple side salad such as Greek Inspired Cucumber Salad, Brussels Sprouts Coleslaw, or Caprese Salad for a complete meal.

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INGREDIENT SUBSTITUTIONS:

• Pork sausage: Try turkey sausage for a leaner option or Beyond Sausage for a vegetarian version.
• Sautéed mushrooms are a great addition.
• Add a pinch of red pepper flakes to kick up the heat a little.

RECIPE NOTES:

• You can prepare the peppers through stuffing the peppers and topping with cheese, then cook them later or the next day. You will just need to increase your baking time by 10-15 minutes.
• For a Whole30 friendly version, omit the mozzarella and the pepperoni. You could try subbing a compliant bacon or prosciutto for the pepperoni.
• I love my Le Creuset casserole dishes. They are so easy to clean up and look pretty on the table.

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