Name: Pizza Stuffed Peppers
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 large bell peppers, halved and deseeded; 1 cup marinara or pizza sauce; 1 1/2 cups shredded mozzarella cheese (or vegan cheese); 1/2 cup sliced black olives; 1/2 cup chopped mushrooms; 1/4 cup chopped red onion; 1/4 cup chopped green bell pepper; 1/2 teaspoon dried oregano; 1/4 teaspoon garlic powder; 1/4 teaspoon crushed red pepper flakes (optional); 2 tablespoons grated Parmesan (or vegan alternative); Fresh basil leaves for garnish (optional); Olive oil spray or drizzle

Juicy bell peppers filled with all the classic flavors of pizza—cheesy, saucy, and packed with vegetables—these Pizza Stuffed Peppers are a satisfying, low-carb alternative to a traditional pie. With every bite, I get the comfort of pizza night in a wholesome, veggie-forward package that fits perfectly into a busy weeknight or meal prep plan.

Why You’ll Love This Recipe

I love this recipe because it brings all the indulgent flavors of pizza into a healthier form. The peppers act as a naturally sweet and sturdy vessel for a hearty filling of marinara, cheese, and all the favorite toppings. It’s gluten-free, customizable, and quick to pull together. Whether I’m making dinner for the family or prepping lunch for the week, these stuffed peppers are always a win.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large bell peppers, halved and deseeded

1 cup marinara or pizza sauce

1 1/2 cups shredded mozzarella cheese (or vegan cheese)

1/2 cup sliced black olives

1/2 cup chopped mushrooms

1/4 cup chopped red onion

1/4 cup chopped green bell pepper

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes (optional)

2 tablespoons grated Parmesan (or vegan alternative)

Fresh basil leaves for garnish (optional)

Olive oil spray or drizzle

Directions

I start by preheating the oven to 375°F (190°C).

I place the halved bell peppers cut-side up in a baking dish, then lightly spray or drizzle them with olive oil. Then I bake them for 10 minutes to soften.

While the peppers are pre-baking, I mix the marinara sauce with the chopped mushrooms, olives, red onion, green pepper, oregano, garlic powder, and red pepper flakes.

I spoon the mixture into each of the pre-baked pepper halves.

Then, I top each one generously with shredded mozzarella and a sprinkle of Parmesan.

I return the peppers to the oven and bake for 15–20 minutes, until the cheese is melted and bubbly.

Once out of the oven, I garnish them with fresh basil if I have some on hand and serve them warm.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Calories: 210 kcal per serving

Variations

I like to mix things up based on what’s in my fridge. Sometimes I add cooked sausage or pepperoni for extra protein. If I want to keep it vegan, I swap in plant-based cheese and skip the Parmesan. Different veggies like spinach, zucchini, or sun-dried tomatoes also work well, and for a smoky twist, I’ve even added a bit of smoked paprika or roasted red peppers.

Storage/Reheating

I store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To reheat, I pop them in the microwave for 1–2 minutes or warm them in the oven at 350°F (175°C) for about 10 minutes until heated through. They also freeze well—just wrap each one individually and store in a freezer-safe container for up to 2 months.

Related Recipes:

Pepper Steak with Bell Peppers and Onion

FAQs

How do I keep the peppers from getting soggy?

I find that pre-baking the peppers for about 10 minutes helps them hold their shape without turning mushy. Avoid overbaking after adding the filling.

Can I make these ahead of time?

Yes, I often assemble them ahead of time and store them in the fridge for up to 24 hours before baking. It’s a great meal prep option.

What can I use instead of mozzarella?

When I want to switch things up, I’ve used provolone, cheddar, or vegan cheese shreds. Just make sure it melts well for that gooey pizza feel.

Are these peppers spicy?

Not unless I add crushed red pepper flakes. I usually keep it mild and let people sprinkle on their own spice if they prefer more heat.

Can I freeze Pizza Stuffed Peppers?

Absolutely. I freeze them after baking, then reheat them in the oven or microwave for a quick and satisfying meal.

Conclusion

These Pizza Stuffed Peppers have become a staple in my kitchen. They deliver the familiar flavors I love from pizza night, but in a lighter, veggie-packed form that works for any diet. Whether I’m serving them to guests or enjoying leftovers for lunch, I keep coming back to this fun, flexible, and delicious recipe.

📖 Recipe: