Low Carb Pizza Stuffed Peppers

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Low Carb Pizza Stuffed Peppers

Craving pizza? Look no further than these cheesy stuffed peppers filled with two types of pepperoni. Naturally low carb and freezer-friendly, these pizza stuffed peppers are always a family favorite!

Course Dinner, Main Dish

Cuisine Italian

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 426kcal

Author Liz Della Croce

Ingredients

4 bell peppers, any color seeded and halved
1 tablespoon extra virgin 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

Instructions

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 1/2 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.

Notes

This dish freezes well and is great for gifting to new moms!

Nutrition