You’ll love these keto pizza stuffed peppers. They’re an easy low-carb casserole dish with all the yummy flavors of a supreme pizza – sweet bell peppers, onions, sausage, pepperoni, and cheese! Who doesn’t love pizza for dinner? This is an easy keto recipe that the whole family will enjoy.
Easy Keto Pizza Stuffed Peppers
Yum, don’t these keto pizza stuffed peppers look delicious? You’ll love this recipe! It’s an easy keto casserole of bell peppers stuffed with savory pizza toppings — all under a layer of melty cheese.
This recipe is more than just a low-carb way to enjoy pizza, it’s a family-friendly dinner that will leave everybody happy and satisfied. There is plenty of freedom to customize the ingredients to suit what you like or have on hand. Plus, it’s an easy way to sneak in a couple of servings of vegetables!
Keto Pizza Stuffed Peppers is great dish to prep ahead of time, too! It stores well in the fridge — so it’s a fantastic candidate for keto meal prepping.
Other Keto Stuffed Pepper Recipes
Ingredients in Keto Pizza Stuffed Peppers
These low-carb Stuffed Peppers have all the same great flavors of a classic Supreme Pizza, transformed into a healthy keto dinner dish.
It starts off with browned Italian sausage, sauteed mushrooms and onions, a bit of tomato sauce, and layers of melty cheese. For this recipe, you’ll need:
- any color bell peppers
- mild or spicy Italian sausage, removed from casings
- cremini or button mushrooms
- red onion
- low-carb tomato sauce
- mozzarella or provolone cheese (or your favorite blend of cheeses)
For the tomato sauce, look to purchase a low-sugar grocery store brand. Rao’s Marinara Sauce is a perennial keto-diet favorite. Or, you can make a batch of my low carb tomato sauce. It’s a great all-around keto marinara sauce that you can use for these peppers, keto pizza sauce, or keto pasta sauce.
How to Make Keto Pizza Stuffed Peppers
Once you have the ingredients gathered, this recipe for pizza stuffed peppers comes together fairly quickly. There are a few pre-bake steps — like browning the sausage and chopping the veggies. But once the filling is assembled, the rest of the cooking times is hands-off in the oven.
To get started, prep your bell peppers but cutting then in half and seeding them. You can use any color bell pepper you like, I went with a combination. The red, orange and yellow peppers tend to be sweeter than the standard green bell peppers — so choose what you like.
I also recommend to bake or steam the peppers to soften them up before filling them. The easiest way to do this is to pop them in the oven with a covering of aluminum foil to soften while you prep the rest of the ingredients.
While the peppers are softening, prepare the filling. Remove the sausage from the casings and brown in a large skillet over medium heat. You can use a spatula or a wooden spoon to break up the sausage into smaller pieces while it cooks. After it has browned, remove it to a large bowl.
In the same pan, saute the sliced mushrooms and onions. After they are nice and caramelized, add them to the bowl with the sausage. To the same bowl, add some tomato sauce, shredded cheese, and seasonings. Spoon the filling mixture into the empty pepper halves. Top with even more cheese and pepperoni.
All that’s left to do is bake the peppers until the filling is melted and golden brown. Dinner time!
Making Stuffed Peppers in a Slow Cooker
You could even make this recipe is a slow cooker. To do this, follow the recipe all the way up until you’ve stuffed the peppers and are ready to put them back into the oven. Don’t top them with the shredded cheese and pepperoni just yet!
Instead of putting them into the oven, put them into a slow cooker set on low for 5-6 hours (or high for 2.5-3 hours). Once the peppers are soft, sprinkle with cheese and top with pepperoni. Cover again, and cook for another 15-20 minutes, just to melt the cheese.
How to Store Keto Pizza Stuffed Peppers
This recipe is great to make ahead or use for keto meal prepping — because I really do think that the leftovers taste even better the next day.
Any leftovers you have can be kept in the fridge for 3 days. They reheat well in the microwave.
- 4 bell peppers, halved and seeded
- 1 lb mild Italian sausage
- 2 tsp. olive oil
- 1/2 small red onion, chopped
- 1/2 tsp salt
- 8 oz mushrooms, sliced
- 2 cups mozzarella cheese, divided
- 1 cup tomato sauce
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/4 cup pepperoni
- Preheat the oven to 350F degrees. Place the halved peppers cut side up in a greased baking dish and cover with foil. Bake for 20 minutes while you make the filling.
- In a large skillet over medium heat, brown the sausage, breaking it up with a wooden spoon. Once cooked, remove it to a large bowl.
- Heat the olive oil in the same pan, and add the onions and mushrooms. Season with salt, and cook for 5 minutes or until softened. Add to the same bowl with the sausage.
- Add 1 1/2 cups of the shredded cheese, the tomato sauce, oregano, and garlic powder. Stir to combine all the ingredients.
- Remove the peppers from the oven, and fill each half with the sausage mixture. Top with the rest of the mozzarella and pepperoni. Bake for 15 minutes until the peppers are done and the cheese is melted.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 345 Total Fat: 25g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 59mg Sodium: 958mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 19g