These easy Keto Pizza Stuffed Peppers have less than 5 net carbs per serving and are loaded with pizza flavor. They’re made with green bell peppers, Italian sausage, pepperoni, and lots of mozzarella!
These easy bell peppers stuffed with pizza toppings is our new favorite “lazy day” dinner! These keto pizza stuffed peppers are insanely easy to prepare, super hearty, and very low in carbs when you choose the right ingredients. It’s the perfect keto recipe when you need easy, delicious comfort food!
Can’t get enough pizza? Try our Keto Pizza, this Pizza Zucchini Boat, or these delicious Pizza Muffins!
Why you’ll love this recipe:
- Easy & quick – This stuffed pepper recipe is great for beginners, busy families, and lazy cooks! You only need five common ingredients, and there are no fancy, difficult cooking methods or tools needed. You can even customize each pepper for each person so everyone gets what they like!
- Meal prep friendly – Cooking the Italian sausage and chopping the pepperonis can be done up to 3 days ahead of time, so it becomes a simple assemble-and-bake recipe on a busy night. This makes it a great dinner recipe for sleepovers or busy weeknights.
- Low-carb & healthy – Each pizza-filled pepper half has 4.7 net carbs and is loaded with tons of fat and protein to keep you full and satiated. You could increase the fiber by adding tasty veggies like spinach, artichokes, mushrooms, or even zucchini.
Ingredients in Pizza Stuffed Peppers
Here’s a quick overview of what you’ll need for this keto stuffed pepper recipe. Find exact measurements in the printable recipe card at the bottom of the page.
- Green Bell Peppers – Feel free to use red, orange, or yellow peppers if you prefer, but we like the bold, bright flavor (and the low price point) of the green peppers. Other colors will have more carbs as well, so keep that in mind if you’re keto.
- Italian Sausage – Cooked & crumbled. If you prefer beef, turkey, or mushrooms, you could easily replace this.
- Pepperoni – Half of these should be quartered (easier to eat the filling when they’re in small bites), or you could use mini pepperonis instead.
- Mozzarella – We used shredded mozzarella because it mixes into the filling well and melts easily on top. If you choose to use fresh mozzarella, you may find the extra moisture makes things a bit too soggy.
- Low Carb Marinara – I used Rao’s but I highly recommend checking the labels on some of the store-brand jars of marinara. Some are low in carbs/sugar and can be cheaper! You could use homemade if you like, as well.
- Optional garnishes: fresh basil, parmesan cheese, red pepper flakes, etc.
How to Make Pizza Stuffed Peppers
This easy keto recipe is simple, and all you need is a baking dish, mixing bowl, and your oven. Here’s a quick step-by-step guide to help.
Prep
Start by preheating the oven to 375 degrees F and grabbing a baking dish large enough that you can fit six half-peppers in it without overlap. Remove the stems from the bell peppers and slice in half vertically to create two hollow pepper halves. Remove the seeds and veins, then lay in the baking dish, hollow side up.
Make filling
In a medium-sized mixing bowl, combine the cooked sausage, half the pepperoni, your marinara, and one cup of the shredded mozzarella. Stir this well to make sure all the meat and cheese are nicely coated in the sauce.
Assemble peppers
Spoon the mixture into the peppers, pressing lightly so that you can pack them full of the filling. Top with the remaining shredded cheese and the pepperoni slices that are left.
Bake
Place the baking dish in the preheated oven and bake for 25-30 minutes. When the cheese has browned and peppers are tender, remove from the oven, garnish, and allow to cool about 5 minutes before serving.
What to Serve with Stuffed Peppers
These keto stuffed green peppers make a great meal all on their own. However, they are also really great served with a basic garden salad filled with lettuce, cucumbers, olives and feta. If you want classic pizza sides, try these Keto Cheesy Breadsticks or Garlic Bread Chaffles! Wash it all down with a Keto Basil Whiskey Sour.
More simple low-carb sides you’ll love:
- Keto Dinner Rolls
- Air Fryer Roasted Broccoli
- Keto Mozzarella Sticks
- Rosemary Gin Fizz
- Grilled Zucchini Mozzarella Wraps
Storage & Reheating
- Allow the peppers to cool completely, then place in an airtight container in the fridge up to 3-4 days.
- When ready to reheat, microwave on 50% power in 1-minute increments until warmed throughout. If you like crispy edges, heat for 3-5 minutes at 350 degrees in the air fryer or bake at 350 for 10-15 minutes. If the cheese is browning too much, loosely cover with foil.
Stuffed Pepper FAQ’s
Yes! Bell peppers are a great way to add vitamins and nutrients to your keto diet with very few carbs. I often use bell peppers as well as smaller sweet peppers to make quick and easy keto-friendly meals. Green bell peppers have the lowest amount of carbs while red bell peppers have the most.
Yes, this recipe works well with all your favorite pizza toppings! You can replace some or all of the sausage with mushrooms to increase your veggies, or add bacon instead of pepperoni on the top. Ground turkey, beef, or chicken could all work depending on your preferences!
Yes, these could be assembled the morning before you plan to serve them for lunch or dinner. I wouldn’t assemble them more than 24 hours in advance as the peppers can leak moisture the longer they sit.
More Keto Stuffed Peppers:
- Breakfast Stuffed Bell Peppers
- Buffalo Chicken Stuffed Peppers
- Cheesy Chicken Stuffed Peppers
- Bacon & Pimento Cheese Stuffed Peppers
Want more? Check out this great list of 15+ Low-Carb Stuffed Pepper Recipes!
Keto Pizza Stuffed Peppers
Equipment
Ingredients
- 3 large green bell peppers
- 1 pound cooked Italian sausage
- 1 cup pepperoni (1/2 cup quartered, 1/2 cup whole slices)
- 1½ cup low carb marinara such as Rao's
- 2 cups mozzarella cheese divided
Instructions
- Preheat oven to 375 degrees F.
- Remove the stems from the bell pepper and slice creating two hollow pepper halves. Remove the seeds and veins from the peppers. Place in a small baking dish or cast iron skillet.
- In a medium size mixing bowl combine the cooked sausage, chopped pepperoni, 1 cup of the mozzarella cheese and the marinara. Stir well.
- Spoon the mixture into the peppers, pressing lightly so you can pack the peppers as much as you can.
- Top with remaining cup of mozzarella cheese.
- Bake 25-30 minutes until the cheese has browned and the peppers are tender.
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