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!).

Creamy Pizza Stuffed Bell Peppers: 10 Irresistible Halves

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

Scale

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

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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