Pizza Stuffed Peppers

prep:30 minutes
cook:45 minutes
Difficulty
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Show nutritional information
  • Serves: 6
  • Calories: 508
  • Total Fat: 33g
  • Total Carbohydrate: 21g
  • Protein: 39g
Pizza Stuffed Peppers are a great alternative to traditional pizza by adding an extra vegetable instead of crust.

Serves: 6

Serves: 6decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350 degrees.
  2. Chop onion and mushrooms.
  3. Heat oil in a skillet over medium heat. Once hot add onion and mushrooms. Saute until tender.
  4. Add garlic and saute until fragrant or 1-2 minutes.
  5. Remove from pan and set-aside.
  6. In same skillet cook beef and sausage until done. Remove and place in bowl with onion and mushroom mixture.
  7. Add peeled and chopped tomatoes, tomato sauce and spices. Mix thoroughly.
  8. Prepare peppers but washing, cutting top off and removing seeds.
  9. Fill peppers with meat and onion mixture and place in oven.
  10. Bake for 30 minutes, remove and add mozzarella cheese continue baking 10-15 minutes or until cheese is melted and bubbly.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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    RECIPE REVIEWS

    1. marjorie7
      July 27, 2015

      I decided to give this a try despite what I feel to be a recipe that doesn’t provide as much detail as I’m accustomed to for preparation. Thankfully I’m not an extreme novice in the kitchen so I made assumptions that the onion should be chopped and the sausage chopped up as well. It would have been nice to know what size bell pepper to buy (I ended up buying 6 and I’m glad I did because that was more than plenty given that my peppers were a bit on the large side) There’s a typo in that the ingredient list calls for parmesan cheese but the process mentions mozzarella cheese so I’m glad I took a look at the process before buying the ingredients.

      Now to the fun part. I didn’t add mushrooms because I’m not a fan and quite honestly I didn’t feel it needed it. I ended up getting sweet sausage vs. the mild italian because the mild italian they had was chicken and I really wanted the pork flavor. I also while the meat was cooking, combined the chopped tomatoes, sauce and spices vs. adding them individually straight onto the meat and onion mixture. I felt the spices would blend better with the sauce and then be easier to mix with the meat.

      I must say after finishing up one of the stuffed peppers that this was absolutely delicious. The flavors do remind me of a meat lovers pizza minus the dough crust. I can’t wait to have the rest for lunch this week!

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