Let’s talk about Creamy Pizza Stuffed Bell Peppers—because sometimes you want pizza… but you also want to feel like a responsible adult who added vegetables to dinner. Sound familiar?
This recipe is that magical middle ground. It’s cheesy, meaty, saucy, and topped with pepperoni and olives—just like your favorite supreme pizza—but tucked into sweet, tender bell peppers instead of dough. It’s comforting without being heavy, easy enough for a weeknight, and impressive enough for company.
And as I always say in my kitchen, we’re not just cooking—we’re creating moments. So grab your apron, preheat that oven, and let’s turn ordinary bell peppers into something spectacular.
Table of Contents
Why You’ll Love These Creamy Pizza Stuffed Bell Peppers
If your family lights up at the word “pizza,” this recipe will feel like a celebration.
Here’s why these Creamy Pizza Stuffed Bell Peppers are about to earn a permanent spot in your dinner rotation:
- All the flavors of supreme pizza—no crust required
- Cream cheese makes the filling extra rich and creamy
- A combo of ground beef and Italian sausage adds bold flavor
- Bell peppers hold everything together (and add color!)
- Kid-approved, mom-approved, leftover-approved
Plus, they reheat beautifully. Hello, next-day lunch!
Ingredients You’ll Need
Let’s keep this simple and flavorful.
For the Peppers
- 5 green bell peppers, halved and cleaned (10 halves total)
For the Filling
- ½ pound ground beef
- ½ pound Italian sausage
- ½ cup chopped onions
- 1 cup pizza sauce
- 4 ounces cream cheese
- ½ cup cheddar cheese
Toppings
- 1 cup shredded mozzarella cheese
- ¼ cup sliced olives
- ¼ cup pepperoni
Simple pantry staples. Big flavor payoff.
How to Make Creamy Pizza Stuffed Bell Peppers
Don’t worry—no complicated steps here. If you can brown meat and stir cheese, you’ve got this.
Step 1: Cook the Meat
In a 12-inch skillet over medium heat, cook the ground beef and Italian sausage until browned. Break it up as it cooks. A meat masher works beautifully here.
Drain off the excess grease. (Your future self will thank you.)
Step 2: Add the Onions
Return the meat to the skillet and add the chopped onions. Cook until the onions are soft and slightly translucent. This adds that subtle sweetness that balances the savory meat.
Step 3: Make It Creamy
Stir in the pizza sauce.
Now for the magic: add slices or cubes of cream cheese. Stir until it melts completely into the meat mixture. It should look creamy and slightly thick—almost like a rich pizza dip.
Then stir in the cheddar cheese until melted and combined.
At this point, your kitchen will smell like your favorite pizza place. Don’t be surprised if someone wanders in asking, “Is dinner ready yet?”
Step 4: Stuff the Peppers
Spoon the creamy meat mixture evenly into the bell pepper halves. Press it in gently so each pepper is generously filled.
Place them in a baking dish.
Step 5: Add the Toppings
Sprinkle shredded mozzarella over each stuffed pepper. Then top with sliced olives and pepperoni.
If you love that “pizza with everything” vibe, don’t hold back.
Step 6: Bake to Perfection
Cover the dish with foil and bake at 350°F for 20 minutes.
Remove the foil and bake for another 10–20 minutes, until:
- The cheese is melted and bubbly
- The peppers are tender but still slightly firm
Serve warm and watch them disappear.
Chef Omar’s Kitchen Tips (From My Stove to Yours)
Let me share a few tricks I’ve learned making this recipe more times than I can count.
Want Softer Peppers?
If you prefer very soft bell peppers, pre-bake the halves for 10 minutes before stuffing them. This jump-starts the cooking process.
Drain That Meat Well
Because we’re using both ground beef and Italian sausage, there can be extra grease. Drain thoroughly so your filling stays creamy—not oily.
Customize Like a Pizza Bar
Think mushrooms, diced green peppers, or even a sprinkle of red pepper flakes. Make these pizza stuffed peppers your own.
And don’t panic if the filling looks extra creamy before baking—it firms up beautifully in the oven. I promise.
A Little Story From My Kitchen
I first made these Creamy Pizza Stuffed Bell Peppers when friends dropped by unexpectedly on a Sunday afternoon. I had ground beef, some sausage, and bell peppers that were this close to being forgotten in the fridge.
Instead of ordering pizza, I improvised.
By the time they came out of the oven—bubbling, cheesy, golden on top—everyone was hovering near the stove. One bite in, and someone said, “Wait… this is better than delivery.”
That’s when I knew this recipe was a keeper.
Make It Work for Busy Weeknights
If you’re juggling work, kids, or just a packed schedule, here’s how to make life easier:
- Prep ahead: Cook the filling up to 2 days in advance. Store it in the fridge and stuff the peppers when ready to bake.
- Freezer-friendly: Assemble and freeze before baking. Thaw overnight in the fridge, then bake as directed.
- Leftovers: Store in an airtight container for up to 3 days. Reheat in the oven or microwave.
They’re hearty enough to stand alone, but you can pair them with:
- A simple green salad
- Garlic bread (for the carb lovers in the house)
- Steamed veggies
Nutrition Snapshot
Each stuffed pepper half comes in around:
- 273 calories
- 13g protein
- 6g carbs
So yes—you’re getting all that cheesy satisfaction without going overboard.
Frequently Asked Questions
Can I use red or yellow bell peppers instead?
Absolutely! Red and yellow peppers are sweeter than green bell peppers. If you like a sweeter contrast to the savory filling, go for it.
Can I make Creamy Pizza Stuffed Bell Peppers low-carb?
They already are relatively low in carbs! With only about 6 grams per serving, they’re a great alternative to traditional pizza crust.
What can I use instead of Italian sausage?
You can use all ground beef, ground turkey, or even ground chicken. Just add a pinch of Italian seasoning to boost the flavor.
How do I keep the peppers from getting watery?
Avoid overcooking them covered. Also, make sure your meat mixture isn’t overly saucy. Thick and creamy is what we want.
Can I add more toppings?
Of course! Think of these like mini pizzas. Mushrooms, diced onions, jalapeños, even pineapple if that’s your thing (no judgment here!).
Let’s Bring Pizza Night Home
There’s something incredibly satisfying about pulling a tray of Creamy Pizza Stuffed Bell Peppers out of the oven. The cheese is bubbling. The aroma fills the kitchen. And suddenly, dinner feels special—even on a random Tuesday.
This recipe brings together comfort, flavor, and a little creativity in the best way possible. It’s pizza night—with a fresh twist.
So next time you’re craving something cozy but still want to sneak in those veggies, give these Creamy Pizza Stuffed Bell Peppers a try. Your kitchen will smell amazing, your family will ask for seconds, and you’ll feel like a total dinner hero.
From my kitchen to yours—happy cooking.
More Cozy Dinner Ideas to Try Next
If these Creamy Pizza Stuffed Bell Peppers made your dinner table a little happier tonight, I’ve got a few more comforting favorites you’ll definitely want to add to your meal plan.
- This soft and flexible Easy Flatbread Recipe is perfect for scooping up extra cheesy filling or serving alongside your peppers for a fun pizza-night twist.
- Craving more creamy, melty goodness? These Creamy Queso Chicken Enchiladas bring that same cozy comfort in casserole form.
- If you love stuffed peppers in any form, you’ll adore these hearty Mediterranean Rice and Bean Stuffed Peppers for a wholesome, flavor-packed variation.
- Looking for another satisfying ground beef dinner? This family-friendly Ground Beef and Beans Recipe is simple, filling, and perfect for busy weeknights.
- And if you’d like to explore another delicious spin on this classic, take a peek at this version of Pizza Stuffed Bell Peppers for even more inspiration.
Because once you start turning everyday ingredients into something warm and cheesy, there’s no going back. Happy cooking!
Print
Creamy Pizza Stuffed Bell Peppers
- Total Time: 50 minutes
- Yield: 10 stuffed pepper halves 1x
Description
Creamy Pizza Stuffed Bell Peppers are a cheesy, meaty twist on classic pizza night. Green bell peppers are filled with a rich blend of ground beef, Italian sausage, pizza sauce, cream cheese, and cheddar, then topped with mozzarella, pepperoni, and olives. Baked until bubbly and golden, this easy family-friendly dinner delivers all the flavors of supreme pizza without the crust.
Ingredients
Main Ingredients
5 green bell peppers, halved and cleaned
1/2 pound ground beef
1/2 pound Italian sausage
1/2 cup chopped onions
1 cup pizza sauce
4 ounces cream cheese
1/2 cup cheddar cheese
Toppings
1 cup shredded mozzarella cheese
1/4 cup sliced black olives
1/4 cup pepperoni slices
Instructions
Preheat oven to 350°F.
In a large 12-inch skillet over medium heat, cook ground beef and Italian sausage until browned. Drain excess grease.
Return meat to the skillet and add chopped onions. Cook until onions are soft.
Stir in pizza sauce. Add cream cheese in cubes and stir until fully melted and combined.
Mix in cheddar cheese until incorporated.
Spoon the meat mixture evenly into the halved bell peppers.
Place stuffed peppers in a baking dish.
Sprinkle mozzarella over each pepper, then top with pepperoni and sliced olives.
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10–20 minutes until cheese is melted and peppers are tender.
Serve warm.
Notes
For softer peppers, pre-bake the halves for 10 minutes before stuffing.
Drain meat thoroughly to prevent excess grease.
Red or yellow bell peppers can be substituted for a sweeter flavor.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 273 kcal
- Sugar: 3 g
- Sodium: 539 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 62 mg