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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!
It’s true that stress often triggers extreme cravings for foods typically considered “junk food”. While I firmly believe that there’s a place for everything in moderation within a healthy lifestyle, I also KNOW that if we’re all eating “junk food” every day due to the stress and anxiety of this quarantine…well then, our stress and anxiety will most likely continue to intensify.
I understand things are very hard and challenging right now, but let’s choose “healthier” foods when we are able to, because it may be the only thing we actually can control at this time.
Our Pizza Stuffed Peppers are simple enough to make for a quick meal anytime.
We LOVE the flavors happening in this recipe, and these bell pepper pizzas REALLY do satisfy those cravings (while supplying a good amount of protein)!
Makes about 6 servings
- 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 membranes removed
- nitrate-free pepperoni, thinly sliced
- 1/4 cup black pitted olives, sliced
- 1 cup mozzarella cheese, shredded
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.