Sausage Pizza Stuffed Peppers

Stuffed peppers are a beloved American comfort canvas, and this version loads them with pizza-night swagger. Italian sausage, pepperoni, and melted mozzarella mingle with sauce inside tender bell peppers for a crust-free twist.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 480 cal
• 27g protein
• 22g carbs
• 32g fat
• 3g fiber

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Ingredients

• 4 assorted colors large bell peppers
• 1 lb Italian sausage
• 1.5 cups pizza sauce
• 2 cups shredded mozzarella cheese
• 1 cup cooked rice or cauliflower rice
• 20 slices chopped pepperoni slices
• 1/2 cup diced onion
• 2 cloves minced garlic
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• 1/3 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat the oven to 400°F. Slice the bell peppers in half lengthwise, remove seeds and membranes, and arrange them cut-side up in a 9-by-13-inch baking dish. Brush the insides lightly with olive oil and season with salt.
2. 2In a large skillet over medium heat, cook the sausage with the diced onion, breaking the meat into small pieces until browned and cooked through, about 8 minutes. Stir in the minced garlic and Italian seasoning for the final minute.
3. 3Drain any excess fat, then stir in the cooked rice, half of the pizza sauce, the chopped pepperoni, and half of the mozzarella until everything is evenly coated and heated through.
4. 4Spoon the sausage-pizza filling generously into each pepper half, mounding it slightly. Pour the remaining pizza sauce and lightly over the stuffed peppers.
5. 5Top each pepper with the remaining mozzarella and a sprinkle of Parmesan. Cover the dish loosely with foil.
6. 6Bake covered for 25 minutes until the peppers begin to soften. Remove the foil and bake another 10 to 12 minutes until the cheese is golden and bubbling and the peppers are tender-crisp.
7. 7Let the stuffed peppers rest 5 minutes in the pan so the filling firms up for cleaner serving.
8. 8Garnish with chopped fresh basil and an extra grind of black pepper. Serve two halves per person with any pan juices spooned over the top.