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Pizza Stuffed Peppers
Hey, since we’re home ALL THE TIME now due to quarantine, we don’t need the weekend as an excuse for Pizza night!
Pizza ANY DAY of the week is what we’re all CRAVING, so let’s get our fix in healthier ways!
Pizza Stuffed Peppers
Ingredients
- 1 lb lean ground beef
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- sea salt and pepper to taste about 1/4 teaspoon each
- 1 14.5 oz. jar diced tomatoes with juice
- 1 cup marinara sauce
- 3 large bell peppers, any color, sliced in half, seeds and membraines removed
- nitrate free pepperoni, thinly sliced
- 1/4 cup black pitted olives, sliced
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat your oven to 400 degrees f.
- Heat a large skillet over medium-high heat.
- Add in ground meat, garlic, and cook while crumbling with a wooden spoon until no longer pink, about 6-8 minutes.
- Drain excess grease.
- Season with Italian seasoning, sea salt and pepper, then stir in the diced tomatoes.
- Continue to simmer on medium-low heat for 8-10 minutes, or until sauce thickens a bit.
- Pour your marinara sauce into the bottom of the casserole dish and spread with a spatula.
- Arrange the peppers, cut side up as shown, and evenly spoon the meat mixture inside.
- Sprinkle with shredded cheese and arrange pepperoni slices and olives on top.
- Bake for about 15-20 minutes or so until peppers are tender-crisp and cheese is nice and melty.
- Sprinkle with red pepper flakes if desired.
- Enjoy!
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