Keto Pizza Stuffed Peppers (Printable Version)

Low-carb stuffed peppers packed with marinara, mozzarella, and pepperoni for a flavorful twist.

# 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
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

# How to Make It:

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

# Expert Tips:

01 -
  • You get all the pizza cravings without derailing your keto goals or feeling like you're eating "diet food."
  • The peppers themselves become sweet and tender, creating a textural contrast that makes this feel like an actual meal, not a workaround.
  • Prep takes barely any time, but the result looks impressive enough to serve when people are watching.
02 -
  • Don't skip the foil in the first phase—peppers release water as they cook, and the foil prevents them from steaming into mush instead of roasting.
  • If your filling seems too wet after mixing, you're probably using a marinara that's too saucy; thicker sauces prevent the dish from becoming a pool of liquid.
03 -
  • Let your filling come together at room temperature so the cheese doesn't start melting before it hits the oven—this keeps the texture from turning greasy.
  • If your peppers start browning too quickly before they're tender, tent the entire baking dish with foil for the full 30 minutes and just increase the temp slightly on the second round.
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