With marinara sauce, gooey mozzarella cheese, and turkey pepperoni, Pizza Stuffed Peppers have all the flavor of your favorite pizza but with a ton more veggies and a lot fewer carbs!
I’ve been on a real pizza kick lately.
(I don’t want to spoil any surprises, but there will be another pizza-inspired-but-not-really-pizza recipe coming soon! Update: Check out my recipe for Pizza Salad with Pepperoni Chips and Creamy Roasted Tomato-Garlic Dressing!)
I’ve been cutting back on wheat products, so take-out from our favorite local New York-style pizzeria is out. This has caused me to turn to more creative means to get my pizza fix.
These low carb Pizza Stuffed Peppers satisfy any pizza cravings quite nicely! I had supreme pizza (the kind with loads of toppings like pepperoni, sausage, bell peppers, mushrooms, and onions) in mind when I made this dish.
These stuffed peppers have all those veggies and then some! Plus this recipe is lightened up a bit by using turkey pepperoni. You can use store-bought bulk Italian sausage here, but I used lean ground chicken and a mix of spices (anise seeds, fennel seeds, and nutmeg) to mimic the flavor of sausage.
Because I wanted to simulate a true pizza experience (plus lots of veggies and minus crust), a gooey mozzarella topping was in order. Of course, if you want to keep this dish paleo, feel free to omit it.
Next time pizza night rolls around, give this recipe a try!
Why You and the Whole Family Will Love This Recipe
- With gooey melted mozzarella cheese, turkey pepperoni, and marinara sauce, these stuffed peppers have all the same flavors as pizza!
- This casserole is freezer-friendly. I like to make a double batch and freeze the leftovers in individual portions for quick and easy lunches or nights when I’m alone for dinner.
- If you have dietary restrictions or are cooking for someone who does, this is a good option. These Pizza Stuffed Peppers are naturally gluten free and low carb. For the paleo version, omit the mozzarella and make sure your marinara doesn’t have added sugar.
- No worries if not everyone is cutting carbs! Serve these stuffed peppers with bread sticks or biscuits for anyone who wants.
The Best Pizza Stuffed Peppers Recipe
Ingredients
- Extra-virgin olive oil
- Red bell pepper
- Turkey pepperoni
- Ground chicken breast
- White button mushrooms
- Zucchini
- Onion
- Green bell pepper
- Garlic
- No-sugar-added marinara sauce
- Dried Italian herb seasoning
- Salt & black pepper
- Anise seeds, fennel seeds, and ground nutmeg (optional; see Note in recipe card below)
- Fresh mozzarella cheese
- Minced fresh parsley
Step-by-Step Instructions
Step 1: Roast the Peppers:
Preheat oven to 375F. Drizzle 1 tablespoon olive oil in the bottom of a 9 by 13-inch casserole dish. Put the red bell pepper halves (cut side up) into the casserole dish and roast for 20 minutes. Use a pair of tongs to pick up each piece and drain off any water inside. Return the pepper halves to the dish (cut side up) and set aside for now.
Step 2: Make the Filling:
Meanwhile, prepare the filling. Add the remaining 2 tablespoons olive oil to a large, deep skillet over medium-high to high heat. Once hot, add the pepperoni and cook until starting to crisp, about 2 to 3 minutes, stirring occasionally. Use a slotted spoon to transfer the pepperoni to a paper towel-lined plate.
Add the chicken, mushrooms, zucchini, onion, green bell pepper, and garlic to same skillet. Cook until the chicken is fully cooked and the veggies are softened, about 10 minutes, stirring occasionally.
Stir in the marinara sauce, Italian herb seasoning, salt, black pepper, anise seeds, fennel seeds, and nutmeg. Bring up to a boil and cook until thickened, about 5 to 8 minutes, stirring occasionally. Stir in the crisped pepperoni.
Spoon the filling into the red bell pepper halves.
Step 3: Stuff the Peppers:
Spoon the chicken and vegetable mixture into the red bell pepper halves.
Pro Tip: To freeze, make this dish up through this step and freeze for up to 3 months. The night before you want to make it, thaw it at room temperature overnight and then continue with the recipe.
Step 4: Bake:
Top each red bell pepper half with 1 slice of mozzarella cheese and bake at 375F until the cheese is melted and they’re warm throughout, about 10 to 15 minutes. Sprinkle the parsley on top and serve.
Storage
Store leftovers covered in the fridge for up to 4 days. Reheat Pizza Stuffed Peppers in the microwave, or in a casserole dish covered with foil in a 350F oven until warm.
Cooks Tips
- Use Bulk Italian Sausage Instead of Ground Chicken: I added anise, fennel, and nutmeg to give this a sausage-type flavor because I love sausage on my pizza! You can omit these spices if you want, or use bulk Italian sausage instead of ground chicken.
- What to Use Instead of Fresh Mozzarella: If you don’t have fresh mozzarella cheese, you can instead use any type of mozzarella (use shredded for a time-saver!). Use up to 1 pound, or to cut the calories, use 8 ounces of shredded cheese divided evenly on top of each stuffed pepper half.
- Stock Your Freezer: Make this dish up to the point where you stuff the peppers (but before you top them with cheese and bake them), and then freeze them for up to 3 months. The night before you want to make it, thaw it at room temperature overnight and continue with the recipe.
- Pre-Cooking the Peppers: If you’re wondering whether you have to pre-cook the peppers before stuffing them, this is personal preference. If you don’t pre-cook them, the peppers will be a lot less tender with more crunch.
More Recipes to Try if You Like Pizza and Eat Low Carb
- 15-Minute Low Carb Zucchini Pizza Casserole For One
- Easy Low Carb Meatza Recipe (aka Meat Crust Pizza)
- Pizza Dip
- 3-Cheese Keto Fathead Pizza
Let’s Connect
I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
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xoxo, Faith
Pizza Stuffed Peppers Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 6 medium red bell peppers halved and de-seeded
- 2 ounces turkey pepperoni chopped
- 1 pound ground chicken breast
- 6 ounces white button mushrooms halved or quartered, depending on their size
- 1 medium zucchini chopped
- 1 large onion chopped
- 1 large green bell pepper chopped
- 6 large cloves garlic minced
- 1 1/4 cups no-sugar-added marinara sauce homemade or store-bought
- 1 tablespoon dried Italian herb seasoning
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon anise seeds optional; see Note
- 1/4 teaspoon fennel seeds optional; see Note
- 1 pinch ground nutmeg optional; see Note
- 1 pound fresh mozzarella cheese sliced into 12 slices
- 1/2 tablespoon minced fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375F. Drizzle 1 tablespoon olive oil in the bottom of a 9 by 13-inch casserole dish. Put the red bell pepper halves (cut side up) into the casserole dish and roast for 20 minutes. Use a pair of tongs to pick up each piece and drain off any water inside. Return the pepper halves to the dish (cut side up) and set aside for now.
- Meanwhile, prepare the filling. Add the remaining 2 tablespoons olive oil to a large, deep skillet over medium-high to high heat. Once hot, add the pepperoni and cook until starting to crisp, about 2 to 3 minutes, stirring occasionally. Use a slotted spoon to transfer the pepperoni to a paper towel-lined plate.
- Add the chicken, mushrooms, zucchini, onion, green bell pepper, and garlic to same skillet. Cook until the chicken is fully cooked and the veggies are softened, about 10 minutes, stirring occasionally.
- Stir in the marinara sauce, Italian herb seasoning, salt, black pepper, anise seeds, fennel seeds, and nutmeg. Bring up to a boil and cook until thickened, about 5 to 8 minutes, stirring occasionally. Stir in the crisped pepperoni.
- Spoon the filling into the red bell pepper halves.
- Top each red bell pepper half with 1 slice of mozzarella cheese and bake at 375F until the cheese is melted and they’re warm throughout, about 10 to 15 minutes. Sprinkle the parsley on top and serve.
Faith’s Tips
- Net Carbs: 13g per serving (2 stuffed pepper halves)
- Anise, Fennel, and Nutmeg: I added these three spices to give this a sausage-type flavor because I love sausage on my pizza! You can omit these spices if you want, or use bulk Italian sausage instead of ground chicken.
- Fresh Mozzarella Cheese Substitute: If you don’t have fresh mozzarella, you can instead use any type of mozzarella (use shredded for a time-saver). Use up to 1 pound, or to cut the calories, use 8 ounces of shredded cheese divided evenly on top of each stuffed pepper half.
- Storage: Store leftovers covered in the fridge for up to 4 days. Reheat Pizza Stuffed Peppers in the microwave, or in a casserole dish covered with foil in a 350F oven until warm.
- Freezer-Friendly: Make this dish up through Step 5 above and freeze for up to 3 months. The night before you want to make it, thaw it at room temperature overnight and then continue with the recipe.
- Pre-Cooking the Peppers: Pre-cooking the peppers before stuffing them is personal preference. If you don’t pre-cook them, the peppers will be a lot less tender with more crunch.
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Happy Friday! Just letting you know I featured this recipe in my Deliciously Healthy Low-Carb Recipes Round-Up for April 2015. Great recipe; I hope a lot of my readers will click over here and try it!
I want to come over for pizza night at your place! These peppers look INSANE. In the best way.
These peppers would be a big hit in my house.
Such a great idea Faith!! My boys would love these. and, I love your new site!! so beautiful :)
I’m all about getting that pizza craving satisfied without the crust. Love this idea!
Such a smart way to satisfy those pizza cravings!
Yum! Looks delicious! I love pizza stuff everything!!!
The mozzarella slice on top is making me drool. The colors of the peppers is super beautiful! I am making this for sure.
I love stuffed peppers, these look incredible!
What a fantastic way to lighten up one of my favorite things on the planet (pizza). And sometimes pizza is too much about the crust – I love that this is ALL about the fillings!
These look stunning, great eats!