Keto Pizza Stuffed Peppers (Print Version)

Bell peppers filled with mozzarella, pepperoni, and marinara for a tasty low-carb dinner.

# What You'll Need:

→ Peppers

01 - 4 large bell peppers, any color, halved and seeded

→ Filling

02 - 1 cup sugar-free marinara sauce
03 - 1.5 cups shredded mozzarella cheese, divided
04 - 0.5 cup mini pepperoni slices
05 - 0.5 cup cooked Italian sausage, crumbled, optional
06 - 0.25 cup grated Parmesan cheese
07 - 1 tablespoon olive oil
08 - 1 teaspoon dried Italian seasoning
09 - 0.25 teaspoon crushed red pepper flakes, optional
10 - Salt and black pepper to taste

→ Garnish

11 - 2 tablespoons chopped fresh basil or parsley

# Directions:

01 - Preheat your oven to 400°F.
02 - Drizzle the bell pepper halves with olive oil and season lightly with salt and pepper. Arrange them cut-side up in a baking dish.
03 - In a bowl, combine the marinara sauce, 1 cup of the shredded mozzarella, cooked Italian sausage if using, half the pepperoni, Italian seasoning, and red pepper flakes. Mix well.
04 - Spoon the filling evenly into the pepper halves.
05 - Top each stuffed pepper with the remaining mozzarella, remaining pepperoni, and Parmesan cheese.
06 - Cover the dish loosely with foil and bake for 20 minutes.
07 - Remove foil and bake an additional 10 minutes, or until the cheese is bubbly and golden and the peppers are tender.
08 - Remove from the oven and let cool for 5 minutes. Garnish with fresh basil or parsley before serving.

# Expert Tips:

01 -
  • It tastes like indulgent pizza night but keeps you in ketosis without the carb crash that follows.
  • Everything happens in one baking dish, so cleanup becomes a non-event and you're eating within 45 minutes.
  • The peppers get tender and almost sweet while the cheese creates these golden, crispy pockets that feel completely decadent.
02 -
  • Don't skip the foil-covered first phase because peppers need gentle heat to soften; blasting them bare from the start creates tough, wrinkled skin instead of tender flesh.
  • The filling won't look perfectly cohesive when raw, but it transforms into something creamy and wonderful once the cheese melts and the peppers release their moisture.
03 -
  • Let your peppers sit at room temperature for ten minutes before baking so they cook evenly throughout without the edges finishing while centers stay firm.
  • If your filling looks watery after mixing, you've likely used a marinara sauce that's too loose—hunt for brands labeled as thick or Italian-style to avoid soupy results.
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