Description
These Pizza Stuffed Peppers are a delightful and healthy twist on traditional pizza. Bell peppers are halved and filled with a flavorful mixture of marinara sauce, mushrooms, olives, onions, and green peppers, then generously topped with melted mozzarella and Parmesan cheese. Baked to perfection, this dish offers a colorful, cheesy, and comforting meal perfect for a quick weeknight dinner or a fun appetizer.
Ingredients
Scale
Peppers
- 4 large bell peppers, halved and deseeded
Filling
- 1 cup marinara or pizza sauce
- 1/2 cup sliced black olives
- 1/2 cup chopped mushrooms
- 1/4 cup chopped red onion
- 1/4 cup chopped green bell pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
Cheese Topping
- 1 1/2 cups shredded mozzarella cheese (or vegan cheese)
- 2 tablespoons grated Parmesan (or vegan alternative)
Additional
- Olive oil spray or drizzle
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the stuffed peppers.
- Prepare Peppers: Arrange the halved and deseeded bell peppers cut-side up in a baking dish. Lightly spray or drizzle olive oil over them to enhance flavor and moisture. Bake for 10 minutes to soften the peppers slightly.
- Mix Filling: In a bowl, combine the marinara sauce with the chopped mushrooms, sliced black olives, red onion, green bell pepper, dried oregano, garlic powder, and crushed red pepper flakes if you want a bit of heat. Stir until evenly mixed.
- Stuff Peppers: Evenly spoon the prepared filling mixture into each of the pre-baked pepper halves, distributing it well so each pepper is generously filled.
- Add Cheese: Top each stuffed pepper with shredded mozzarella cheese followed by a sprinkle of grated Parmesan for a flavorful cheesy crust.
- Bake to Melt Cheese: Return the baking dish to the oven and bake for an additional 15 to 20 minutes until the cheese is melted, bubbly, and golden in spots.
- Garnish and Serve: Remove the peppers from the oven, garnish with fresh basil leaves if desired, and serve warm for the best flavor experience.
Notes
- For a vegan version, use vegan cheese alternatives for both mozzarella and Parmesan.
- You can customize the filling by adding cooked sausage or pepperoni for a non-vegetarian option.
- If you prefer softer peppers, bake them for a few extra minutes during the initial bake.
- To reduce sodium, use low-sodium marinara sauce and cheese.
- This recipe works well as a meal prep option; store cooked stuffed peppers in an airtight container for up to 3 days.
