Sausage and Pepperoni Pizza-Stuffed Peppers (VIDEO)
Sausage and Pepperoni Pizza-Stuffed Peppers are a great low-carb dinner when you’re craving pizza but don’t want the carbs.
If there’s one thing I know from many years of blogging, it’s that even low-carb eaters love dishes with pizza flavors! I guess that’s partly why these Sausage and Pepperoni Pizza-Stuffed Peppers have been such a hit on the blog, although stuffed peppers in general are a popular item. So many people have enjoyed these stuffed peppers with pizza ingredients that they seem perfect to feature for our Friday Favorites post this week!
My first version of this recipe had lovely green, yellow, and orange peppers. Unfortunately when I went to make it again to improve the recipe, I couldn’t find colored peppers that were the longer shape I wanted, so I had to use all red ones. But by all means, if you find large peppers that are different colors definitely use them.
And if you like pizza flavors but don’t want so many carbs, I hope you enjoy this pizza-flavored take on Stuffed Peppers! Check out Ten Low-Carb Stuffed Peppers Recipes for even more tasty options.
How to Make Low-Carb Sausage and Pepperoni Pizza-Stuffed Peppers:
(Scroll down for complete printable recipe plus nutritional information.)
- First let’s make the stuffing mixture. Heat a little olive oil in a large frying pan and brown the sausage well, breaking apart as it cooks. (I use a potato masher (affiliate link) to break apart the meat; don’t laugh!)
- When sausage is brown, push it over to cook the onions and garlic.
- Then add the pizza sauce and simmer until the sauce has cooked down a lot; the mixture should be barely wet. (Look for the lowest-sugar sauce you can find. For me this was Rao’s Pizza Sauce (affiliate link) which only adds 2 carbs per serving to this dish.
- Turn off the heat and stir in the chopped pepperoni and grated cheese.
- Cut the peppers in half lengthwise, cutting away the stem but trying to leave the end part to help hold in the filling.
- Divide the pizza stuffing mixture between the six pepper halves and bake in a preheated 375F/190C oven for 20 minutes.
- Remove from oven and put grated Mozzarella and pepperoni halves on top of each pepper.
- Bake about 25 minutes more, or until cheese is nicely melted and browned.
- Serve hot and enjoy! Leftovers can be kept in the fridge for a few days or frozen, and these reheat well.
More Low-Carb Stuffed Peppers Recipes:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 19.5 oz Italian sausage or turkey Italian sausage links, uncooked
- 1 T olive oil
- 1 small onion, chopped
- 1 T minced garlic
- 14 oz. jar pizza sauce (see notes)
- 2 tsp. dried oregano
- 3 large bell peppers, cut in half lengthwise and stem and seeds removed
- 3 oz. pepperoni
- 2 1/2 cups grated Mozzarella cheese
- Preheat oven to 375F/190C. Spray a 9" x 13" casserole dish or large baking sheet with non-stick spray or olive oil
- Heat olive oil in a large non-stick frying pan over medium-high heat and squeeze sausage out of the casings and add to the pan, breaking apart with your fingers as you add it. Cook until sausage is nicely browned, breaking apart with a turner or potato masher (affiliate link) as it cooks.
- While the sausage cooks, cut 12 pepperoni slices in halves and the rest into fourths. Grate cheese if needed, or measure out desired amount of pre-grated cheese. Cut peppers in half and remove the seeds and cut out the stem end.
- When sausage is nicely browned, push it to the side and add the onions and garlic. Turn heat to medium and cook onions and garlic 2-3 minutes.
- Add the sauce and the dried oregano, turn heat to low, and simmer until the sauce is reduced and thickened. (You should be able to see the bottom of the pan if you pull your turner across it.)
- Turn off heat, let the mixture cool for a few minutes, then add the chopped pepperoni and 2 cups grated Mozzarella, stirring gently so it's well-mixed with the sausage mixture.
- Fill each pepper with the pizza-stuffing mixture, packing it in so all the stuffing is used. (It's easiest to hold the pepper in your hand over the pan while you fill and then add it to the baking dish.)
- Bake peppers 20 minutes. Then remove from the oven and add a generous pinch of grated cheese and four pepperoni halves to the top of each pepper. Put back in the oven and bake 25 minutes more, or until the cheese is nicely browned, peppers are cooked, and the stuffing mixture is bubbling hot. Serve hot
The lowest sugar sauce I found was Rao's Pizza Sauce (affiliate link) with only 2 carbs in 1/4 cup. I previously made this with a pizza sauce that was slightly higher in carbs, so I have adjusted the nutritional information.
Recipe created by Kalyn.
Amount Per Serving: Calories: 636Total Fat: 47gSaturated Fat: 19gUnsaturated Fat: 29gCholesterol: 115mgSodium: 1541mgCarbohydrates: 8gFiber: 3gSugar: 7gProtein: 36g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sausage and Pepperoni Pizza-Stuffed Peppers should be suitable for low-carb, Keto, and low-glycemic diets as long as you use a pizza sauce that’s low in sugar. For the South Beach Diet, use turkey Italian sausage, turkey pepperoni, and reduced-fat mozzarella. Other low-carb diet plans would probably prefer pork sausage, regular pepperoni, and full-fat cheese.>/p>
Find More Recipes Like This One:
Use Oven Dinners for more recipes like this one. Use the Special Diets Index to find more recipes like this one. You might also want to follow Kalyn’s Kitchen on Pinterest to see all the recipes I’m sharing there!