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Easy Low Carb Pizza Stuffed Peppers with Ground Beef

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Juicy bell peppers stuffed with seasoned ground beef, marinara sauce, mozzarella, and pepperoni, baked to perfection. A low-carb, keto-friendly comfort food that satisfies pizza cravings without the guilt.

Ingredients

Scale
  • 4 large bell peppers (any color, red or orange preferred)
  • 1 pound ground beef (80/20)
  • 1 cup marinara sauce (no added sugar, e.g., Rao’s)
  • 1 cup shredded mozzarella cheese (low-moisture part-skim)
  • 1/2 cup mini pepperoni slices (or regular, chopped)
  • 1/2 cup diced onion (yellow or white)
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons olive oil
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cut each bell pepper in half lengthwise through the stem. Remove seeds and membranes. Trim a thin slice off the bottom if needed so they sit flat. Place pepper halves cut-side up in a 9×13 baking dish. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Set aside.
  3. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and cook for 2-3 minutes until softened. Add ground beef and cook for 5-6 minutes until browned, breaking it apart. Drain excess fat if desired. Add minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Remove skillet from heat. Stir in 1/2 cup marinara sauce, 1/2 cup shredded mozzarella, and mini pepperoni slices. Mix until cheese starts to melt. Taste and adjust seasoning.
  5. Spoon beef mixture evenly into each pepper half, mounding slightly. Spoon remaining 1/2 cup marinara sauce over the top. Top with remaining shredded mozzarella.
  6. Cover baking dish loosely with aluminum foil. Bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden. For extra browning, broil for the last 2 minutes, watching closely.
  7. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley or basil if desired. Serve hot.

Notes

Do not skip the foil step—it steams the peppers to tender perfection. For meal prep, assemble peppers up to 24 hours ahead and refrigerate, then add 5-10 minutes to covered baking time. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: low carb pizza stuffed peppers, keto stuffed peppers, ground beef stuffed peppers, pizza stuffed peppers, low carb dinner, gluten free stuffed peppers

Find it online: https://emacrave.com/easy-low-carb-pizza-stuffed-peppers-with-ground-beef/