Keto Pizza Stuffed Peppers Mozzarella Pepperoni (Print Version)

Bell peppers loaded with marinara, mozzarella, and pepperoni for a low-carb pizza-inspired dinner.

# What You'll Need:

→ Peppers

01 - 4 large bell peppers, any color, halved and seeded

→ Filling

02 - 1 cup sugar-free marinara sauce
03 - 1.5 cups shredded mozzarella cheese, divided
04 - 0.5 cup mini pepperoni slices, or regular pepperoni cut into quarters
05 - 0.5 cup cooked Italian sausage, crumbled, optional
06 - 0.25 cup grated Parmesan cheese
07 - 1 tablespoon olive oil
08 - 1 teaspoon dried Italian seasoning
09 - 0.25 teaspoon crushed red pepper flakes, optional
10 - Salt and black pepper to taste

→ Garnish

11 - 2 tablespoons chopped fresh basil or parsley

# Steps to Follow:

01 - Preheat oven to 400°F. Drizzle bell pepper halves with olive oil and season with salt and pepper. Arrange cut-side up in baking dish.
02 - Combine marinara sauce, 1 cup mozzarella, Italian sausage if using, half the pepperoni, Italian seasoning, and red pepper flakes in a bowl. Stir until thoroughly incorporated.
03 - Spoon filling evenly into pepper halves, distributing mixture equally among all pieces.
04 - Top each stuffed pepper with remaining mozzarella, remaining pepperoni, and Parmesan cheese.
05 - Cover baking dish loosely with aluminum foil and bake for 20 minutes.
06 - Remove foil and bake additional 10 minutes until cheese is bubbly and golden and peppers are tender.
07 - Remove from oven and let cool for 5 minutes. Garnish with fresh basil or parsley before serving.

# Additional Tips::

01 -
  • You get real pizza satisfaction without the carb crash or the guilt that follows.
  • These come together faster than ordering delivery, and your kitchen smells infinitely better.
  • A pepper half fills you up in a way that feels indulgent, not restrictive.
02 -
  • Don't skip the covered bake time—peppers need that moisture to actually soften, and the uncovered finish is just for browning the cheese on top, not cooking the pepper itself.
  • Your oven temperature matters here; 400°F is the sweet spot where peppers soften without becoming mushy and cheese browns without burning.
03 -
  • Pat your peppers dry after halving them—excess moisture makes them steam rather than roast, and you lose that gentle caramelization on the cut side.
  • Use whole milk mozzarella if you can find it; the fat content gives you better browning and a more luxurious melt than low-fat versions.
Return