Slice the tops off the peppers and remove the seeds and ribs, then discard. For larger peppers, slice them in half from the top down, then remove the seeds and ribs. Stand the peppers open side up in a casserole dish that’s been sprayed with non-stick spray. Add a few tablespoons of water on the bottom. If you have a pepper that’s not standing straight up, level the bottom using a knife, removing a tiny piece of the pepper.
Bake in the oven for 20 minutes, while you prepare the filling.
Brown the ground Italian sausage in a large skillet. Once browned, drain and add to a large mixing bowl, along with the sausage, pepperoni, olives, marinara sauce, and 1 cup of the shredded mozzarella cheese.
Remove the peppers from the oven and carefully spoon the mixture into each pepper. Bake for another 30 minutes, remove and increase the oven temperature to 450F.
Top with the remaining shredded mozzarella cheese and bake for 5-7 minutes, or until the cheese is melted and golden.
I used 1 pound of mini peppers in this recipe, weighed after the tops, ribs and seeds were removed.You can use your favorite pizza toppings to this recipe, in place of what I've used. Just be sure to adjust your macros accordingly.