Keto Pizza Stuffed Peppers (Printable)

Bell peppers loaded with mozzarella, pepperoni, and marinara for a satisfying low-carb meal.

# What You Need:

→ 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, optional
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, optional
10 - Salt and black pepper to taste

→ Garnish

11 - 2 tablespoons chopped fresh basil or parsley

# Step-by-Step:

01 - Set oven temperature to 400°F.
02 - Drizzle 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 mixing bowl, combine marinara sauce, 1 cup mozzarella cheese, cooked Italian sausage if using, half the pepperoni, Italian seasoning, and red pepper flakes. Mix thoroughly.
04 - Spoon filling evenly into each pepper half.
05 - Top each stuffed pepper with remaining mozzarella, remaining pepperoni, and Parmesan cheese.
06 - Cover baking dish loosely with foil and bake for 20 minutes.
07 - Remove foil and bake additional 10 minutes until cheese is bubbly and golden and peppers are tender.
08 - Remove from oven and let cool for 5 minutes. Garnish with fresh basil or parsley before serving.

# Expert Suggestions:

01 -
  • It tastes like pizza night but actually fits your keto goals, which means you can stop feeling like you're missing out.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners when you're tired but hungry.
  • Peppers get tender and slightly caramelized while the cheese bubbles into golden pockets of molten goodness.
02 -
  • Don't skip the pre-seasoning of the peppers themselves—I learned this the hard way when my first batch tasted flat because I only seasoned the filling.
  • The foil matters more than you'd think; it prevents the cheese from browning before the peppers finish softening, so resist the urge to skip it.
03 -
  • Use a slotted spoon when filling the peppers so you're not adding too much liquid that makes them soggy—the marinara should coat but not pool.
  • If your peppers are small or oddly shaped, don't force them into the dish; just nestle them however they fit naturally and they'll still cook evenly.
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