Low Carb Pizza Stuffed Peppers

Name: Low Carb Pizza Stuffed Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 serving
Ingredients: 4 bell peppers, any color; 1 tablespoon extra virgin olive oil; 3 cloves garlic; 1 cup diced onion; salt and pepper; 1 teaspoon oregano; 8 ounces ground Italian sausage; 30 slices Hormel original pepperoni; 32 ounces marinara sauce; 16 ounces shredded Mozzarella cheese; 30 slices Hormel cup n' crisp pepperoni; ¼ cup grated parmigiano-reggiano

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
8
Calories
426 kcal
Course
Main Course, Dinner
Cuisine
Italian

Low Carb Pizza Stuffed Peppers

Iris Warren

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Craving pizza? Look no further than these cheesy stuffed peppers filled with two types of pepperoni. Naturally low carb and freezer-friendly, these pizza stuffed peppers are always a family favorite!

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Ingredients

Servings

4 bell peppers, any color (seeded and halved)
1 tablespoon extra virgin olive oil
3 cloves garlic (minced)
1 cup diced onion
salt and pepper (to taste)
1 teaspoon oregano
8 ounces ground Italian sausage
30 slices Hormel original pepperoni
32 ounces marinara sauce (or pasta sauce of choice)
16 ounces shredded Mozzarella cheese
30 slices Hormel cup n' crisp pepperoni
¼ cup grated parmigiano-reggiano (optional garnish)

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Instructions

Pre-heat oven to 400 degrees. Place halved peppers in a single layer in a baking dish and set aside.
In a deep skillet, heat olive oil over medium-high heat. Add onion, garlic, oregano and a pinch of salt and pepper. Cook until onions are tender, about 7-9 minutes, stirring regularly. Add sausage to the pan and use a wooden spoon or potato masher to break down into bite-sizes pieces. Saute sausage until golden brown. Add original pepperoni slices to the pan and heat for 30 seconds before stirring in the marinara sauce. Bring to a boil then reduce to simmer. Simmer for 10 minutes. Check for seasoning and add salt and pepper to taste.
Fill each pepper half with 1/2 cup or so of the sausage and pepperoni filling. Don't be afraid to fill the peppers to the brim – it's ok if the mixture spills out a bit. Top each pepper half with shredded mozzarella cheese and Hormel cup n' crisp pepperoni slices. Bake until peppers are tender and pepperoni is perfectly crisp, about 45 minutes. Garnish with parmesan cheese before serving if you wish.

Notes

This dish freezes well and is great for gifting to new moms!

Nutrition Information

Show Details

Serving 0.5pepper Calories 426kcal (21%) Carbohydrates 14g (5%) Protein 24g (48%) Fat 31g (48%) Saturated Fat 14g (70%) Trans Fat 1g Cholesterol 84mg (28%) Sodium 1475mg (61%) Potassium 697mg (20%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 2766IU (55%) Vitamin C 86mg (96%) Calcium 361mg (36%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 426 kcal

% Daily Value*

Serving	0.5pepper
Calories	426kcal	21%
Carbohydrates	14g	5%
Protein	24g	48%
Fat	31g	48%
Saturated Fat	14g	70%
Trans Fat	1g	50%
Cholesterol	84mg	28%
Sodium	1475mg	61%
Potassium	697mg	15%
Fiber	3g	12%
Sugar	9g	18%
Vitamin A	2766IU	55%
Vitamin C	86mg	96%
Calcium	361mg	36%
Iron	2mg	11%