These easy Pizza Stuffed Peppers are loaded with cheesy, saucy, pepperoni-packed goodness and baked until melty and golden. They’re a fun twist on pizza night that skips the crust, but keeps all the classic pizza flavors.

❤️ Why You’ll Love This Stuffed Peppers Recipe

• Classic pizza flavors and toppings
• Stuffed into fresh colorful bell peppers
• Topped with gooey melted mozzarella cheese and pepperoni
• Easy and delicious dinner
• Family friendly

Satisfying a pizza craving doesn’t always mean eating the crust, and these Pizza Stuffed Peppers prove it. They’re loaded with bubbly cheese, zesty sauce, savory sausage, and plenty of pepperoni, all tucked into sweet bell peppers that roast up tender and juicy. They have everything you love about pizza, just in a way that’s a little less carby.

I’ve made these for dinner, lunch, and even meal-prepped a batch to reheat later in the week. The filling is hearty but not heavy, and the peppers give it a nice pop of color and freshness. If you’re a fan of pizza (who isn’t?), you’ve got to give this one a shot.

If you love crustless pizza recipes, be sure to check out my Pizza Bowl and Crustless Pizza recipes.

🛒 Ingredients for Keto Pizza Stuffed Peppers

• Bell peppers
• Pepperoni
• Italian sausage
• Kalamata olives
• Mozzarella cheese
• Marinara Sauce

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Skillet
• 9 x 13 Casserole baking dish

🔪 How to Make Pizza Stuffed Peppers

Preheat oven to 375°F.

Brown the Italian sausage in a skillet, then set aside to cool slightly while you prepare the peppers.

Cut each pepper in half, remove the ribs and seeds, then place them in a 9 x 13 casserole baking dish that’s been sprayed with nonstick spray.

Add the browned and slightly cooled Italian sausage, marinara sauce, most of the chopped pepperoni (reserving some for the top), half the mozzarella cheese and kalamata olives into a mixing bowl.

Mix until well combined.

Then stuff into each bell pepper.

Cover with aluminum foil and bake for 15 minutes.

After 15 minutes, remove from the oven and add the remaining mozzarella cheese and chopped pepperoni over the tops.

Bake for another 15 minutes or until the cheese is melted and golden, then serve.

☑️ Storage Instructions

Fridge: Keep your stuffed peppers covered or in an airtight container in the fridge for to 3 days.

Freezer: To freeze stuffed peppers, cook and completely cool them. Place the stuffed peppers into a freezer safe container, or casserole dish. Wrap the entire dish in a couple of layers of plastic wrap and freeze for up to a couple of months.

Reheating: To reheat, thaw peppers in the fridge over night, then reheat in the oven on 350F until warmed through.

🍴 What to Serve with Pizza Stuffed Peppers

These peppers are a meal but can serve them with a Caesar Salad with this Homemade Dressing for extra veggies.

💡 Tips

• When shopping for bell peppers, you should look peppers that are firm with glossy skin. If buying green peppers, the darker the better. Skip over the ones that are starting to shrivel or have spots on them. They are best when stored in the fridge and used within about 5 days of purchase

• I also used pre-shredded mozzarella cheese inside the filling because it doesn’t get watery like fresh mozzarella cheese does. You can certainly use fresh and grate it yourself, but there will be extra moisture inside the peppers.

• Place the stuffed peppers close together in the baking dish. This keeps them upright and helps prevent overcooking.

🔄 Substitutions and Additions

• Marinara: You can make my Quick & Easy Marinara Sauce, or feel free to use any Low Carb/low sugar sauce that you like.  

• Protein: I also used ground Italian sausage, pepperoni but you can use ground beef, ham, bacon, shredded chicken or any protein you prefer.

• Veggies: You can add other veggies like mushrooms, onions, or artichokes. I recommend that you sauté them first, especially the mushrooms, so they don’t release too much liquid in the peppers.

• Cheese: Try provolone or shredded parmesan with the mozzarella for a cheesier punch.

Are Bell Peppers Keto? What are the Carbs in Bell Pepper?

These stuffed stuffed peppers are perfectly fine on Keto. As with most peppers, you should eat them in moderation because they do contain carbs.

Yellow and red bell peppers have a sweeter flavor than green bell pepper. They also are higher in carbs. Green bell peppers have approximately 3 net carbs per cup, where as red peppers have 6 net grams and yellow has 8 net grams per cup.

Can I Make These Peppers In The Air Dryer Instead?

Yes, if your peppers are small enough. Air fry at 350°F for about 10-12 minutes, then top with cheese and air fry 3-5 more minutes.

Do I Need to Pre-cook The Bell Peppers Before Stuffing?

Nope! They soften perfectly during baking, especially when covered for the first half of the cook time.

Why Are My Peppers Still Too Firm After Baking?

Some peppers are thicker and need more time. Try covering them tightly with foil and baking for an extra 5-10 minutes.

🍽️ More Keto Pizza Recipes

• Portobello Mushroom Mini Pizza
• Sausage and Pepperoni Pizza Pie
• Pepperoni Pizza with Fathead Dough
• Pepperoni Pizza Bagels
• Cauliflower Pizza Crust

*Originally published on July 25, 2019, updated on June 24, 2025 with improvements to the recipe, new photos, new recipe information and helpful tips.