Tuesday, February 28, 2017

Pizza Stuffed Peppers


I absolutely love pizza, but it normally takes me several slices before I'm actually full. So I switched things up and decided to put some of my favorite pizza toppings inside peppers, making this dish low-carb, fiber-full and protein-packed! These would be so fun to make with kids (and you'll be happy they're eating their veggies). 

Feel free to get creative with the toppings - olives, hot peppers, banana peppers and pineapple would also be great toppers!



1. Preheat oven to 375. Line a large baking sheet with foil and coat with cooking spray. 
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the ground beef. Cook until no longer pink; drain and transfer to a bowl. 


3. Add the remaining tablespoon of olive oil to the pan along with the onion, green pepper and mushrooms. Cook for 5 minutes, then season with salt, Italian seasoning, pepper and fresh basil. Stir in pizza sauce and cooked beef, then remove pan from heat. 





4. Place the pepper halves on the prepared baking sheet and fill with the meat and veggie mixture. Bake for 20 minutes. 

5. Sprinkle cheese onto the peppers and top with pepperoni. Bake for 15 minutes longer. 


6. Let the peppers rest for 5 minutes, then top with fresh chopped basil and serve. 


Pizza Stuffed Peppers
Serves 4-6

All you need:
2 tablespoons olive oil, divided 
1 pound lean ground beef
1 red onion, diced
1 green pepper, diced
8 oz. cremini mushrooms, diced
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
5 fresh basil leaves, chopped (plus a few more for garnish) 
16 oz. pizza sauce
1 red bell pepper, seeded and halved 
1 orange bell pepper, seeded and halved
1 yellow bell pepper, seeded and halved
4 oz. shredded mozzarella cheese 
12 slices turkey pepperoni, cut into quarters 

All you do:
1. Preheat oven to 375. Line a large baking sheet with foil and coat with cooking spray. 
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the ground beef. Cook until no longer pink; drain and transfer to a bowl. 
3. Add the remaining tablespoon of olive oil to the pan along with the onion, green pepper and mushrooms. Cook for 5 minutes, then season with salt, Italian seasoning, pepper and fresh basil. Stir in pizza sauce and cooked beef, then remove pan from heat. 
4. Place the pepper halves on the prepared baking sheet and fill with the meat and veggie mixture. Bake for 20 minutes. 
5. Sprinkle cheese onto the peppers and top with pepperoni. Bake for 15 minutes longer. 
6. Let the peppers rest for 5 minutes, then top with fresh chopped basil and serve. 
 

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