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Home » Cooking Light » Pizza Stuffed Peppers

Pizza Stuffed Peppers

April 24, 2015 by Faith 12 Comments

Pizza Stuffed Peppers

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!)

Pizza Stuffed Peppers 2

The thing is, I’ve been cutting back on wheat products, so take-out from our favorite local New York-style pizzeria is out, which has caused me to turn to more creative means to get my pizza fix.

No problem there.

Pizza Stuffed Peppers 3

These Pizza Stuffed Peppers (which I almost named Bell Pepper Pizza Boats) satiate 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 it’s 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.

Fresh Mozzarella Cheese

About all that cheese…since I wanted to simulate a true pizza experience (plus lots of veggies and minus crust), I thought 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, this will be on my menu!

And here are a few other tasty looking stuffed pepper recipes:

Buffalo Chicken Stuffed Peppers from Cook the Story

Chicken and Mushroom Stuffed Peppers from foodiecrush

Ricotta and Black Bean Stuffed Peppers from Amuse Your Bouche

Southwestern Quinoa Stuffed Peppers from Diethood

Stuffed Piquillo Peppers from Cooking Light

Pizza Stuffed Peppers 4

Print
Pizza Stuffed Peppers
Prep time:  20 mins
Cook time:  1 hour 10 mins
Total time:  1 hour 30 mins
Yield: 6 servings
 
Ingredients
  • 3 to 4 tablespoons olive oil, divided
  • 6 medium red bell peppers, halved and de-seeded
  • 2 oz (55 g) turkey pepperoni, chopped
  • 6 oz (170 g) white button mushrooms, halved or quartered, depending on their size
  • 1 medium zucchini, chopped
  • 1 lb (450 g) lean ground chicken
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 4 to 6 large cloves garlic, minced
  • 1½ cups (355 ml) homemade or store-bought marinara sauce (I like Newman’s Own)
  • 1 tablespoon dried Italian herb seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon anise seeds (optional; see Note)
  • ¼ teaspoon fennel seeds (optional; see Note)
  • 1 pinch ground nutmeg (optional; see Note)
  • 1 lb (450 g) fresh mozzarella cheese, sliced into 12 slices
  • Fresh parsley, chopped, for garnish (optional)
Instructions
  1. Preheat oven to 375F. Drizzle 1 tablespoon olive oil in the bottom of a 9 by 13-inch casserole dish.
  2. 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.
  3. Meanwhile, prepare the filling. Add 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.
  4. Add the mushrooms and zucchini to same skillet and cook until starting to brown, about 8 minutes, stirring occasionally. Use a slotted spoon to transfer the mushrooms and zucchini to a bowl.
  5. If the pan looks dry, add the remaining 1 tablespoon olive oil. Add the ground chicken, onion, green bell pepper, and garlic, and cook until the chicken is fully cooked and the veggies are softened, about 10 minutes, stirring occasionally.
  6. Stir in the zucchini and mushroom mixture, 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.
  7. Spoon the chicken and vegetable mixture into the red bell pepper halves.
  8. 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.
  9. Sprinkle the parsley on top and serve.
Notes
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 chicken sausage instead of ground chicken.

Freezer-Friendly: Make this dish up through Step 7 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.
3.5.3251

Filed Under: Cooking Light, Recipes Tagged: Cooking Light, Dinner, Freezer-Friendly, Kid-Friendly, Low-Carb, Paleo-Friendly, Pizza, Pizza-Inspired Meals, Primal, Recipes, Stuffed Peppers

Comments

  1. KalynsKitchen says

    May 1, 2015 at 7:29 am

    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!

    Reply
  2. Joanne says

    April 28, 2015 at 8:12 pm

    I want to come over for pizza night at your place! These peppers look INSANE. In the best way.

    Reply
  3. Meagan @ A Zesty Bite says

    April 27, 2015 at 4:00 pm

    These peppers would be a big hit in my house.

    Reply
  4. Alyssa (Everyday Maven) says

    April 26, 2015 at 10:49 pm

    Such a great idea Faith!! My boys would love these. and, I love your new site!! so beautiful :)

    Reply
  5. KalynsKitchen says

    April 26, 2015 at 8:38 am

    I’m all about getting that pizza craving satisfied without the crust. Love this idea!

    Reply
  6. Sylvie | Gourmande in the Kitchen says

    April 26, 2015 at 1:31 am

    Such a smart way to satisfy those pizza cravings!

    Reply
  7. Olivia @ Olivia's Cuisine says

    April 25, 2015 at 10:39 pm

    Yum! Looks delicious! I love pizza stuff everything!!!

    Reply
  8. [email protected] says

    April 25, 2015 at 3:13 pm

    The mozzarella slice on top is making me drool. The colors of the peppers is super beautiful! I am making this for sure.

    Reply
  9. Laura (Tutti Dolci) says

    April 25, 2015 at 12:28 am

    I love stuffed peppers, these look incredible!

    Reply
  10. Marissa | Pinch and Swirl says

    April 24, 2015 at 7:08 pm

    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!

    Reply
  11. Gerry @ foodnessgracious says

    April 24, 2015 at 6:29 pm

    These look stunning, great eats!

    Reply

Trackbacks

  1. 101 Stuffed Pepper Recipes says:
    October 3, 2015 at 1:01 am

    […] 29. Pizza Stuffed Peppers from 30. Mexican Stuffed Peppers 31. Mini Bell Pepper Chicken Nachos 32. Light Chipotle Chicken & Rice Stuffed Peppers 33. Cream Cheese Chicken Enchilada Stuffed Peppers 34. Mango Chicken Stuffed Peppers 35. Mushroom Asiago Chicken Stuffed Peppers 36. Southwestern Chicken & Rice Stuffed Peppers 37. Chicken Fajita Stuffed Peppers 38. Chicken & Mushroom Stuffed Peppers 39. Chicken Stuffed Peppers with Spinach & Sun Dried Tomatoes 40. Pesto Chicken Stuffed Peppers 41. Cheesy Chicken and Broccoli Stuffed Peppers 42. Smoky Ranch Chicken Stuffed Pepper Bites 43. Crockpot Tortilla Soup-Stuffed Bell Peppers 44. Buffalo Chicken Stuffed Peppers 45. Chicken and Cheese Stuffed Peppers […]

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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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 email me with questions or comments.

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