Craving pizza? Look no further than these cheesy stuffed peppers filled with two types of HORMEL® Pepperoni. Naturally low carb and freezer-friendly, these pizza stuffed peppers are always a family favorite!
Pizza is one of the foods my husband and our youngest craves the most. Since starting my weight loss journey 15 years ago, I have come up with healthy alternatives to my family’s favorites. Recently, I created a high protein, low carb stuffed pepper recipe that tastes like pizza in every bite.
Packed with everything you love about pepperoni pizza (including plenty of Hormel® Pepperoni!), these stuffed peppers are hearty and comforting. They are low in carbs and not overly heavy, so you have none of the guilt. That’s probably why I have quite a few healthy pizza alternatives like 5-ingredient Pizza Skewers, Pizza Meatloaf Cups, and Sausage Pizza Stuffed Peppers.
Stuffed peppers are a super versatile dish to have on rotation in your house. Since they’re a great low-carb alternative, you might want to consider doubling up so that you have an easy and flavorful dinner ready for a later time or to gift a new mom or friend in need. (Yes! These freeze well!)
As we head in to the summer months, you’ll notice that bell peppers will be popping up at your local farmers market. While they are available year round, the prime growing season in the US is July through November. Shopping seasonally means that pepper are not only fresher and more nutritious this time of year but theyr’e also super affordable.
Speaking of high quality ingredients, Hormel® Pepperoni is America’s favorite pepperoni for a reason. It’s crafted using only the best highest quality meat and spices, making it a great addition to family pizza night, whether served on peppers or crust.
How to make Pizza Stuffed Peppers
Prepare each pepper by cutting in half, and scooping out the seeds. I like using multi-colored bell peppers but you can feel free to use whatever color you prefer.
Heat oil in a skillet, and saute garlic, oregano, and onions until the onions are soft. I like to finely dice fresh white onion, but you could easily substitute for yellow or a pre-diced fresh or frozen variety. If you use frozen, be sure to thaw and drain the excess water first.
Brown the ground Italian sausage, breaking it down into bite-size pieces. You can easily substitute for ground beef or turkey here, or adjust the seasonings if you prefer.
Add Hormel® Pepperoni Original and heat through before pouring in the marinara sauce. Hormel® does have a wide variety of pepperoni like turkey, minis, or even Canadian bacon! Feel free to experiment – Hawaiian pizza stuffed peppers, anyone?
Line a baking dish with the peppers and stuff them with the sausage and pepperoni mixture. If you have extra mixture set aside and save for leftovers.
Sprinkle with mozzarella cheese and top with the new Hormel® Pepperoni Cup N’ Crisp. They’re uniquely crafted to cup and crisp, with a high-quality restaurant flavor.
Frequently Asked Questions
There’s no need – they will be soft, but not overly mushy, after 45 minutes in the oven. If you want them to be extra soft, feel free to boil a couple minutes beforehand but I never do.
You can use whatever you have on hand, but I recommend a marinara with smooth consistency since the filling will be chunky and meaty enough already.
Yes, cover them with foil and put in an air tight container in the freezer uncooked but assembled. Just add 30-45 minutes to the cook time if you don’t thaw prior. They will stay good in the freezer for up to 3-6 months.
Yes. Stuffed peppers hold up well covered in foil in the fridge for 2-3 days.
Using two types of Hormel® Pepperoni really gives these pizza stuffed peppers an extra kick of flavor. My husband and kids always ask for seconds on pizza night!
Your fork is waiting.
Low Carb Pizza Stuffed Peppers
- 4 bell peppers, any color seeded and halved
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 cup diced onion
- salt and pepper to taste
- 1 teaspoon oregano
- 8 ounces ground Italian sausage
- 30 slices Hormel original pepperoni
- 32 ounces marinara sauce or pasta sauce of choice
- 16 ounces shredded mozzarella cheese
- 30 slices Hormel cup n' crisp pepperoni
- ¼ cup grated Parmigiano-Reggiano optional garnish
- Pre-heat oven to 400 degrees. Place halved peppers in a single layer in a baking dish and set aside.
- In a deep skillet, heat olive oil over medium-high heat. Add onion, garlic, oregano and a pinch of salt and pepper. Cook until onions are tender, about 7-9 minutes, stirring regularly. Add sausage to the pan and use a wooden spoon or potato masher to break down into bite-sizes pieces. Saute sausage until golden brown. Add original pepperoni slices to the pan and heat for 30 seconds before stirring in the marinara sauce. Bring to a boil then reduce to simmer. Simmer for 10 minutes. Check for seasoning and add salt and pepper to taste.
- Fill each pepper half with ½ cup or so of the sausage and pepperoni filling. Don't be afraid to fill the peppers to the brim – it's ok if the mixture spills out a bit. Top each pepper half with shredded mozzarella cheese and Hormel cup n' crisp pepperoni slices. Bake until peppers are tender and pepperoni is perfectly crisp, about 45 minutes. Garnish with parmesan cheese before serving if you wish.
Disclosure: This recipe was sponsored by Hormel Pepperoni, but all opinions are my own. Thank you for supporting the brands that make The Lemon Bowl possible.