Pizza Stuffed Bell Peppers

A delightful twist on traditional pizza, these stuffed bell peppers combine seasoned beef, spicy pepperoni, and gooey mozzarella cheese, offering a colorful and nutritious meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 380

Ingredients Method Notes

Ingredients

For the Stuffed Peppers

4 large large bell peppers (any color) Choose firm peppers for better stuffing.
1 pound ground beef Can substitute with ground turkey or chicken.
1/2 cup halal beef pepperoni slices Add more for topping if desired.
1.5 cups pizza sauce (alcohol-free) Ensure sauce is gluten-free if needed.
2 cups shredded mozzarella cheese Experiment with other cheeses for variation.
1/2 cup yellow onion, finely diced
2 cloves garlic, minced
1 teaspoon dried oregano Can be substituted with Italian seasoning.
1/2 teaspoon dried basil Can be substituted with Italian seasoning.
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil Used for sautéing.
Fresh parsley for garnish Optional for serving.

Method

Preparation

Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil or non-stick spray.
Wash the bell peppers. Cut them in half from top to bottom and carefully remove the seeds and the white membranes. Place the pepper halves in the baking dish, open side up.

Cooking

In a large skillet, heat one tablespoon of olive oil over medium heat. Add the diced onions and cook for 3 to 4 minutes until they become soft and translucent.
Add the ground beef to the skillet. Cook the beef, breaking it apart with a spoon, until it is fully browned and no longer pink. Drain any excess fat from the pan.
Stir in the minced garlic, dried oregano, basil, salt, and black pepper. Cook for 1 more minute until the garlic is fragrant.
Pour the pizza sauce into the skillet with the beef. Stir everything together and let it simmer for about 2 minutes so the flavors blend.
Spoon the beef and sauce mixture into each bell pepper half, filling them almost to the top.
Sprinkle a generous amount of shredded mozzarella cheese over each filled pepper. Top the cheese with a few slices of beef pepperoni.
Pour about 1/4 cup of water into the bottom of the baking dish to create steam. Cover the dish tightly with aluminum foil.
Bake for 20 minutes with the foil on. Remove the foil and bake for another 10 to 15 minutes, or until the peppers are tender and the cheese is melted and slightly browned.
Garnish with fresh parsley and serve warm.

Notes

These stuffed peppers make for a fantastic standalone meal, ideal with a fresh green salad or garlic bread. They can also be customized with a toppings bar, impressing guests.