Save to Pinterest My kitchen smelled like a pizzeria the first time I roasted these stuffed peppers, except there wasn't a speck of flour in sight. I'd been circling the keto lifestyle for weeks, missing pizza nights with friends, when it hit me—why not hollow out a pepper and treat it like edible pizza crust? The result was so comforting and satisfying that my partner asked for seconds before I'd even finished plating. It became our Wednesday night ritual, proof that you don't need dough to capture that magic of melted cheese and crispy pepperoni.
I made these for my coworker Sarah who'd just started keto and was convinced she'd never enjoy food again. Watching her face light up when she bit into that melted cheese and pepperoni, tasting the familiar marinara notes—that was the moment I realized this wasn't just a diet hack, it was genuinely delicious cooking. She now makes them every Sunday and swears they're better than the takeout she used to devour.
Ingredients
- Bell peppers (4 large, halved and seeded): The sturdy walls of your vessel—choose colors that inspire you, though red and yellow tend to be sweetest and slightly softer when roasted.
- Sugar-free marinara sauce (1 cup): Your tomato anchor; taste your brand first because some are noticeably sweeter or more herbaceous than others, and that sets the entire flavor tone.
- Shredded mozzarella cheese (1½ cups, divided): Don't skip the division—holding back half for the final topping creates those gorgeous golden bubbles on top that make everything feel restaurant-quality.
- Mini pepperoni slices (½ cup): They crisp up beautifully in the oven and release little pockets of spiced oil into the filling, but regular pepperoni quartered works just as well if that's what you have.
- Cooked Italian sausage (½ cup, crumbled, optional): This adds serious depth and protein; I brown it separately with a splash of the marinara to build flavor before mixing in.
- Grated Parmesan cheese (¼ cup): The salty punch that ties everything together—real Parmigiano-Reggiano makes a noticeable difference over the pre-grated stuff.
- Olive oil (1 tablespoon): A light coat on the peppers prevents them from sticking and helps them soften evenly.
- Dried Italian seasoning (1 teaspoon): This is your seasoning backbone; measure it out rather than eyeballing because it's easy to overpower the other flavors.
- Crushed red pepper flakes (¼ teaspoon, optional): A gentle heat that builds as you eat—I always include it because it wakes up the marinara.
- Salt and black pepper: Taste as you mix the filling and adjust; pepperoni and Parmesan are already salty, so go easy at first.
- Fresh basil or parsley (2 tablespoons, chopped): This final flourish adds brightness and tells people you actually cared while cooking, even though it takes thirty seconds.
Instructions
- Heat your oven and prep the peppers:
- Preheat to 400°F (200°C) while you halve your peppers lengthwise and scoop out the seeds and white membranes—a small spoon works better than a knife for this part. Drizzle the hollowed halves with olive oil, season with salt and pepper, and arrange them cut-side up in a baking dish snug enough that they stay upright but not so cramped that steam can't circulate.
- Build your filling:
- Combine the marinara, 1 cup of the mozzarella, Italian sausage if using, half the pepperoni, Italian seasoning, and red pepper flakes in a mixing bowl—stir until everything is evenly distributed and nothing is clumping up in the corners. Taste it and adjust seasoning; this is your only chance to season the filling itself, so don't skip this step.
- Stuff with confidence:
- Spoon the filling evenly into each pepper half, pressing gently so it settles into the cavity but doesn't overflow. Top each one with the remaining mozzarella, the rest of the pepperoni, and a generous pinch of Parmesan cheese—don't be stingy on top because that's where the magic golden crust happens.
- Roast covered, then finish high:
- Cover the baking dish loosely with foil (loose enough that steam can escape) and slide it into the oven for 20 minutes until the peppers are starting to soften and the filling is warm throughout. Remove the foil and bake another 10 minutes uncovered until the cheese is bubbly, golden in spots, and the peppers are fork-tender but still hold their shape.
- Rest and garnish:
- Let the dish sit for 5 minutes out of the oven—this gives the cheese a chance to set slightly and the peppers to relax so they don't collapse when you transfer them. Shower with fresh basil or parsley right before serving for color and a bright herbal note.
Save to Pinterest There was an evening when my dad came over skeptical about this whole keto thing, convinced he was about to eat sad, virtuous food. He took one bite and got quiet in that way that means something genuinely surprised him—then he asked if he could take the leftovers home. That's when I knew this recipe had transcended diet status and become real comfort food.
Flavor Swaps That Actually Work
These peppers are a blank canvas once you understand the core structure, so play around. I've tested provolone instead of mozzarella (earthier, slightly more sophisticated), cheddar for something sharper and more nostalgic, and even a mixture of both cheeses for complexity. The marinara is your constant, but if you lean toward spicy, add fresh jalapeños to the filling or increase the red pepper flakes to ½ teaspoon—just taste as you go because heat builds during cooking. For a vegetarian spin, I double the pepperoni or sauté mushrooms with garlic and Italian seasoning to mimic that savory sausage role.
Making Them Ahead and Reheating
I assemble these in the morning, cover them with plastic wrap, refrigerate all day, and bake them fresh just before dinner—they actually come out better because the flavors marry overnight. If you're meal prepping, you can bake them fully, cool completely, store them in an airtight container for up to four days, and reheat gently covered in a 350°F oven for about 8 minutes until the cheese is melty again. Don't microwave them if you can help it because the texture gets uneven, but if you're desperate, medium power for 2 minutes works better than full blast.
What to Serve Alongside
A crisp green salad is the obvious partner—something with a sharp vinaigrette cuts through the richness beautifully. But I've also served them with roasted zucchini ribbons tossed in garlic and olive oil, a simple arugula salad with lemon, or even grilled asparagus for a more elegant presentation. The key is something cool and slightly acidic to balance the warm, cheesy, pepperoni-forward main event.
- Toss any leftover filling with cauliflower rice the next day for a low-carb bowl that tastes like comfort.
- If you have extra pepperoni, crisp it in a skillet and sprinkle it over salads for a salty, umami boost.
- Make extra filling and freeze it in portions so you can stuff peppers on nights when you're running on fumes.
Save to Pinterest These stuffed peppers proved to me that keto cooking doesn't mean deprivation—it means being creative with what you already love. Make a batch this week and taste the difference real food makes.
Common Recipe Questions
- → Can I make these stuffed peppers ahead of time?
Yes, assemble the stuffed peppers up to 24 hours in advance and store covered in the refrigerator. Bake when ready to serve, adding an extra 5-10 minutes to the cooking time if baking chilled from the fridge.
- → What color bell peppers work best?
Any color bell pepper works beautifully. Red peppers offer the sweetest flavor, while green provides a slightly bitter note that balances the rich cheese and pepperoni. Mix and match colors for variety.
- → Are these stuffed peppers freezer-friendly?
Freeze unbaked stuffed peppers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before baking. Alternatively, bake first and freeze individual portions for quick reheating.
- → How do I know when the peppers are done?
The peppers are finished when they're tender when pierced with a fork and the cheese is bubbly and lightly golden on top. This typically takes 30 minutes total—20 minutes covered, then 10 minutes uncovered.
- → Can I substitute the pepperoni?
Cooked bacon bits, diced ham, or grilled chicken work well as pepperoni alternatives. For vegetarian options, try sautéed mushrooms, spinach, or sun-dried tomatoes for that umami-rich flavor.
- → What should I serve with these stuffed peppers?
A crisp green salad with keto-friendly vinaigrette complements the rich peppers perfectly. Cauliflower mash, roasted broccoli, or zucchini noodles make excellent low-carb sides for a complete meal.