30-Minute Pepper Pizza
User Reviews
5
30-Minute Pepper Pizza
Description
This recipe transforms medium-sized bell peppers by cutting them in half lengthwise and removing their cores to serve as edible pizza bases. The filling includes pizza sauce layered alternately with shredded mozzarella cheese and chosen toppings, commonly pepperoni and black olives. Spraying the assembled peppers lightly with olive oil helps with roasting.
Baked uncovered at 400°F, the peppers soften while the cheese melts to a bubbly finish, creating a combination of tender pepper flesh with gooey, flavorful cheese and savory toppings. The layering technique adds depth as the sauce and cheese meld during cooking.
Serving these pepper pizzas warm allows the flavors to shine and the texture to remain firm yet tender. They can be stored in the refrigerator for up to four days and reheated in the oven or microwave, although freezing is not recommended to preserve texture and flavor.
Ingredients
- 3 bell pepper medium-sized
- ¾ cup pizza sauce
- ¾ cup mozzarella cheese shredded, part-skim
- your choice of toppings I use pepperoni and olives
- olive oil spray form
Instructions
- Preheat the oven to 400°F. Spray a small, rimmed baking dish with olive oil. The baking dish I use measures 10 X 7 inches and holds about 2 quarts.
- Cut the bell peppers in half lengthwise. Remove their core and membranes. You can remove the stem or cut around it gently to leave it intact.
- Arrange the peppers in a single layer in the prepared baking dish, cut side up.
- Layer the filling: Spoon 2 tablespoons of pizza sauce into each pepper half. Top with 2 tablespoons of shredded mozzarella, 2 more tablespoons of sauce, and finish with 2 more tablespoons of mozzarella.
- Add your toppings. I like to use pepperoni (2-3 slices per pepper half) and sliced black olives.
- Lightly spray the peppers with olive oil. Bake uncovered until the peppers are tender and the cheese is melted, 20-30 minutes. Allow the dish to rest for 5 minutes before serving.
Notes
- Using different colored bell peppers adds visual appeal and subtle flavor differences to the dish.
- The filling quantities are flexible; feel free to add extra layers of sauce and cheese if pepper halves are deep.
- Leaving the stems intact when preparing the peppers enhances presentation.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat uncovered in an oven or covered in a microwave; avoid freezing for best texture.
- Layer sauce and cheese as listed for best texture, or simplify by adding sauce, then cheese, then toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1pepper (two halves) | |
| Calories | 294kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Sodium | 604mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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