Creamy Pizza-Stuffed Bell Peppers Recipe for Weeknight Dinner

These pizza-stuffed bell peppers are meaty, creamy and loaded with cheese—finished with pepperoni and olives for that classic supreme-pizza flavor. They’re an easy, low-carb dinner that delivers all the tastes of pizza without the crust.

Pizza Stuffed Peppers Recipe

This dish combines seasoned ground beef and Italian sausage with pizza sauce, cream cheese and melty cheeses, all baked inside halved bell peppers. It’s a simple way to enjoy pizza flavors in a lighter, gluten-free presentation.

Common ingredients include ground beef, Italian sausage, pizza sauce, cream cheese, cheddar and mozzarella, with pepperoni, onions and olives for topping. Mixing beef and sausage gives the filling a richer, more complex flavor, and the cream cheese adds a silky texture that blends the sauce and seasonings together.

This recipe is versatile—feel free to swap ingredients or add extras to suit your taste. Below are suggested mix-ins and practical tips to make the peppers turn out perfectly every time.

What Can Be Mixed In To Stuffed Pizza Peppers?

• Cooked rice or chopped cooked pasta (about 1 cup) will make the dish more filling; add 1/4–1/2 cup extra sauce when adding starches.
• Diced fresh tomatoes add brightness—great when you have extra from the garden.
• Chopped mushrooms can be mixed in or substituted for part of the meat for extra texture and umami.
• Parmesan stirred into the filling or sprinkled on top adds a savory, nutty layer.
• Use marinara or a sweeter pizza sauce to balance the green, slightly bitter flavor of bell peppers.

Ingredients Needed:

• Green bell peppers (halved and cleaned)
• Ground beef
• Italian sausage
• Onion, chopped
• Pizza sauce
• Cream cheese
• Cheddar cheese
• Mozzarella cheese (shredded)
• Sliced pepperoni
• Sliced olives

How to Make Keto Pizza Stuffed Peppers

1. Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess grease.

2. Return the skillet to medium heat, add chopped onions and cook until softened.

3. Stir in the pizza sauce. Cut the cream cheese into pieces and add to the skillet, stirring until the mixture is smooth and evenly combined.

4. Sprinkle cheddar into the filling, stir once more, then spoon the mixture into the prepared bell pepper halves.

5. Top each stuffed pepper with shredded mozzarella, then arrange pepperoni slices and olives on top.

6. Cover the baking dish with foil and bake at 350°F for 20–30 minutes to let the cheese melt and the peppers begin to soften. Remove the foil and bake another 10–15 minutes to allow the edges to brown slightly.

7. Remove from the oven and serve warm.

Recipe Tips & Tricks

• Red, yellow or orange peppers are sweeter and milder than green, which can soften any grassy notes.
• Mini peppers work too—use mini pepperoni or chop regular pepperoni to fit.
• Cutting peppers in half shortens bake time and makes filling easier, but you can core and stuff whole peppers if you prefer.
• Bake at 350°F to prevent burning; 375°F will shave 5–10 minutes off the cook time if you’re in a hurry.
• Arrange peppers in a single layer with space between them for even cooking.

Slow Cooker Option

You can also make these in a crock pot on low for 2–3 hours. This softens the peppers and lets the flavors meld; finish under the broiler briefly if you want the cheese to brown.

Recipe Summary