Low Carb Pizza Stuffed Peppers - Gluten Free & Keto
This Deluxe Pizza Stuffed Peppers recipe is one that the whole family will love. It's easy to make, low carb, and gluten-free, too!
Servings: 4 Servings
Calories: 716kcal
Equipment
- 1 1 Large Baking Sheet
- Parchment paper optional
Ingredients
- 4 Green Bell Peppers
- 1 tablespoon Olive Oil
- 1 lb Ground Beef Chicken, or Turkey
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- ½ teaspoon Crushed Chilies Optional
- ¼ teaspoon Fennel Seeds Optional
- 1 cup Chopped Mushrooms
- ½ cup Chopped Onion
- 1 cup Chopped Pepperoni Divided
- ⅓ cup Sliced Black Olives
- 1 cup No-Sugar Marinara Sauce like Rao’s
- Salt & Ground Black Pepper to taste
- 2 cups Shredded Mozzarella
Instructions
- Preheat oven to 375 degrees F, line a large baking sheet with parchment paper, or spray with cooking spray.
- Cut each pepper in half, from top to bottom. Carefully remove the seeds and pith, place peppers cut side up on the prepared baking pan, set aside.
- Pour olive oil into a large skillet. Add the ground meat and seasonings, use a wooden spoon to break up the meat and combine it with the spices.
- Cook the beef mixture over medium-high until it’s mostly browned, but not quite cooked through.
- Add the chopped mushrooms and onion, continue cooking until mushrooms and onions are tender and the released liquid has mostly cooked off.
- Stir in ¾ cup of the pepperoni, the black olive slices, and the marinara sauce. Continue cooking for another 2 minutes, to heat through. Season with salt and pepper, to taste, then stir in about half of the cheese.
- Divide the filling between the pepper halves, packing it into the crevices.Divide the remaining grated cheese over top of the peppers, then top with reserved pepperoni.
- Bake for 30-40 minutes, or until the peppers are starting to look tender, and the cheese is melted and golden brown.
- Cool peppers for a few minutes before serving.
Notes
Once cooled to room temperature, Pizza Stuffed Peppers can be transferred to an airtight container (or onto a plate, and covered with plastic wrap), and kept in the fridge for up to 3 days.
This actually comes out to slightly less than 12 grams of net carbs per serving - the recipe software assumes regular marinara, which is higher in carbs than if you use a no-sugar added sauce.
Nutrition
Serving: 2Pepper Halves | Calories: 716kcal | Carbohydrates: 17g | Protein: 41g | Fat: 54g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 152mg | Sodium: 1354mg | Potassium: 1044mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1211IU | Vitamin C: 101mg | Calcium: 352mg | Iron: 4mg