Low Carb Pizza Stuffed Peppers

When I was younger, I hated eating stuffed peppers. I distinctly remember feeding  at least half of it to my dog under the table and pretending to eat the other half (aka spreading it out on the plate to make it look like I ate something). Sorry, Mom. So, what makes this recipe different you ask?

To start, I modeled it after one of my favorite foods (not much has changed in the last 29 years there…), pizza.  The next notable difference is the obvious lack of rice and there is NO rice replacement here either (I wasn’t feeling the addition of cauliflower guys, it just seemed wrong).

All I know is that THIS is a stuffed pepper I can get behind. Find the full recipe for these easy and delicious Low Carb Pizza Stuffed Peppers and read on for tips and tricks!

“School” Supplies:

• Cast Iron Skillet
• Knife & Cutting Board
• Wooden Spoon

“Class” Notes:

I’ve learned a few things I don’t like about stuffed peppers. The first is that the peppers often break down and become very soft and mushy if you bake the filling and the peppers all at the same time. This isn’t good for taste or mouthfeel, and it isn’t good for the structure of the stuffed pepper either. I chose to grill my peppers for this recipe, but you can easily bake this too.

To control the cooking time of the pepper, I like to cut them in half (the smaller the pepper the less time it takes to cook), and I like to partially cook the pepper before filling it. The filling can easily be changed to your liking as well.

For these, I stuffed the inside with cooked Italian sausage and some tomato sauce. I topped each pepper with mozzarella cheese and pepperoni slices. Continue baking (or in my case grilling) until the cheese is melted and the sauce inside is a bit bubbly.

Sprinkle with a little fresh parsley or parmesan cheese too. These cook quickly, reheat easily and make a great meal prep. Plus, who doesn’t love pizza? Especially without the carbs…