Kalyn's Kitchen

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.

PIN Sausage and Pepperoni Pizza-Stuffed Peppers to try them later!

Low-Carb Sausage and Pepperoni Pizza-Stuffed Peppers found on KalynsKitchen.com

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.

Low-Carb Sausage and Pepperoni Pizza-Stuffed Peppers collage photo of process shots

How to Make Low-Carb Sausage and Pepperoni Pizza-Stuffed Peppers:

(Scroll down for complete printable recipe plus nutritional information.)

  1. 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!)
  2. When sausage is brown, push it over to cook the onions and garlic.
  3. 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.
  4. Turn off the heat and stir in the chopped pepperoni and grated cheese.
  5. Cut the peppers in half lengthwise, cutting away the stem but trying to leave the end part to help hold in the filling.
  6. Divide the pizza stuffing mixture between the six pepper halves and bake in a preheated 375F/190C oven for 20 minutes.
  7. Remove from oven and put grated Mozzarella and pepperoni halves on top of each pepper.
  8. Bake about 25 minutes more, or until cheese is nicely melted and browned.
  9. Serve hot and enjoy! Leftovers can be kept in the fridge for a few days or frozen, and these reheat well.

Low-Carb Sausage and Pepperoni Pizza-Stuffed Peppers found on KalynsKitchen.com

More Low-Carb Stuffed Peppers Recipes:

Ten Low-Carb Stuffed Pepper Recipes
Low-Carb Stuffed Peppers with Italian Sausage, Ground Beef, and Mozzarella
Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage

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!

Low-Carb Sausage and Pepperoni Pizza-Stuffed Peppers found on KalynsKitchen.com

Sausage and Pepperoni Pizza-Stuffed Peppers

Yield Makes 6 servings.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes

Sausage and Pepperoni Pizza-Stuffed Peppers are a great low-carb dinner when you're faced with a craving for pizza.


  • 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


  1. Preheat oven to 375F/190C. Spray a 9" x 13" casserole dish or large baking sheet with non-stick spray or olive oil
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. 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.)
  8. 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.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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>

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    38 Comments on “Sausage and Pepperoni Pizza-Stuffed Peppers (VIDEO)”

  1. If i’m using peppers that I froze out of the garden do I need to alter the timing at all?

    • I wish I could help you, but I have no experience at all with freezing peppers. Do you freeze them raw? Either way I am guessing they will be a bit softer than fresh peppers, so maybe the cooking time will be slightly less, but that is only a guess.

      • Yep I froze them fresh out of the garden-whole. I’m going to make this tonight with them and i’m guessing the second time in the oven I just won’t have to leave them in as long. Will update!

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  3. I used this recipe for my food prep this week. Though I used Italian chicken sausage and added some cauliflower rice as well, with less cheese. I am looking forward to tasting this tomorrow!

  4. Excited to try this tonight. FYI, I found Rao’s pizza sauce with 2g carb per 1/4 cup and 0 added sugar.


  5. So glad you enjoyed it! That pizza sauce sounds like a real find; going to look for it!

  6. I made this for dinner last night and it was a huge hit!  DH went back for seconds.  I could see adding other pizza topping like mushrooms or banana peppers next time I make it.  I did find a pizza sauce with only 3 grams of sugar per 1/4 cup.  Don Pepino, it comes in a can.  Not sure how widely available it is though.

  7. OMG – my kids ate a veggie!! We made this several weeks ago, and once I convinced them to take bites of the bell pepper WITH the filling, I wouldn’t say they “liked” it, but they tolerated it and ate the entire piece of bell pepper with the filling. My hubby and I loved it. I’m making it tonight for the second time. 

  8. The best keto recipe I have found yet!  They were amazing. I think I might drain sausage a little next time, but they were a big hit here. Thanks for this recipe. 

  9. Any idea if this would taste good adding cauli-rice to the mix?

    • I”m guessing it would be pretty good, but you’d probably need another pepper (two halves) if you add more to the filling because our peppers were pretty full.

  10. Do you need to boil/soften the bellpepper first. I made stuffed bellpepper recently and prebaked the peppers a bit then baked with the stuffing. My hubby didn’t like that the peppers weren’t soft. Tips for this??
    Recipe sounds delish and I can’t waut to try to solve pizza cravings. 

    • I stopped pre-cooking peppers for stuffed peppers a long time ago because I prefer them with a bit of crunch. You could pre-bake them or cook in the microwave a bit if you like softer peppers. I love this recipe; hope you enjoy!

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  13. sorry to bother you, I am a little confused reading the pepperoni part.  Do you get 3 oz, then take 12 pieces out of the 3 oz to cut in half and whatever is left after taking the 12 pieces out, those you cut into quarters?  Or is it 3 oz quartered and then 12 more pieces cut in half.  I am usually good with recipes but just a bit confused on this one.

  14. I made these this weekend and they are amazing! I used spicy chicken sausage and they are so good. I am doing SBD and I can’t tell you how helpful your blog and recipes have been in getting me through phase one and actually interested in keeping up a diet!

  15. Pingback: Low-Carb Sausage and Pepperoni Pizza-Stuffed Peppers | Jerry

  16. Anybody who didn’t stop to drool over this post has to be crazy. Cannot get over how good this looks! DROOOOL!


  18. Can they be frozen before or after cooking?

    • I definitely think they can be frozen after cooking. If you wanted to do meal prep, you could do the first 20 minutes of cooking time, wrap well and freeze, and then thaw and add the cheese and pepperoni and do the final 25 minutes cooking time. I wouldn’t recommend freezing the raw peppers though.

  19. For the record, these sound AMAZING, and I am definitely going to work them into the rotation. How delicious!

    Congratulations on the new site — it is beautiful, and I’m so psyched you’re finally unveiling it to the world!

    • Thanks Genie; hope you enjoy the recipe! I am so happy with the site. I have a lot to learn about WordPress, but I’m getting there!

  20. Hi Kalyn, is your new blog look. I absolutely love it. Thanks so much for all your great recipes.

    • Hi Susan! The new WordPress site is just two days old. I am loving it, although like anything that’s a huge change like this, there are issues. So many issues. But my designer is figuring them out! Glad you like it!