Are you someone that feels alright about eating pizza because you have veggies as toppings? If so, you’re my people. But if you’re looking to cut carbs, or simply like bell peppers, gives these beauties a shot. 

If you’re an adult and think you don’t like ANY bell peppers because you had a green one once and hated it, please try other colored bell peppers. Look at my haul from the dollar baskets at Jebbias this week! 

A counter full of vegetables.
Jebbia’s Market in Centre Wheeling offers sales each day just inside the front door.

I really like yellow and orange, but I love the sweetness of the red. Also, try them raw or tender/crisp.  I’m not a fan of mushy bell peppers, the exception being roasted red peppers. 

Top this however you eat your pizza and if you don’t do meat or are looking for a lent meal, used mushrooms. If you haven’t caught on yet, I’m big on variations. I would always rather use up what I have than make an unnecessary trip to the store to buy things.  It’s really tough to shop sales that way unless you luck out.  I have used ground sausage, ground beef, mushrooms or a mixture of whatever I have on hand. I have topped with different cheeses, peppers, meats and other veggies that are in the fridge.

These are simple. 

Ingredients:

  • 1 lb meat of choice (sausage, ground beef, &/or mushrooms)
  • 3 bell peppers (any color you like) 
  • 1 can of tomato sauce (whatever you use for your pasta, or if you have a plain can of sauce, I recommend adding at least some Italian seasoning, garlic salt, and pepper.)
  • 1 bag of shredded mozzarella cheese.
  • Favorite pizza toppings: pepperoni, banana peppers are my go-to’s.  
A photo of a stuffed pepper.
Stuffed peppers can be stuffed with any ingredients the cook wishes to use.

Instructions:

  1. Preheat oven for 425.

2. Cook meat until no longer pink or cook mushrooms to desired texture. (I like a bite to most of my food, so I would sauté mushrooms in butter for just 3-5 minutes(with garlic &/or onion if you have it on hand))

3. Drain meat and return to pan.

4. Add sauce. 

5. Cut peppers in half lengthwise, remove seeds and place the halves in a casserole dish.

6. Put sauce mixture in each pepper.  Fill halfway.

7. Add cheese. (If you like lots, add lots.)

8. Add toppings.

9. Bake for 15 minutes. (If you like peppers more tender, cook longer.) 

10. Eat.  

(You can also make these with taco meat and they are killer.  You’re welcome.) 

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