Slow Roasted Red Bell Pepper Pizza for dinner this week

One of my favorite parts of changing the way I eat has been finding new ways to get creative with lunch and dinner (especially where meal prep is concerned). Since we love these cauliflower rice stuffed peppers, I thought it would be fun to make a red bell pepper pizza.

This post may contain affiliate links*

LOW CARB + PACKED WITH PROTEIN

The serving size for this recipe is an entire red bell pepper (per person). The carbs sit right around 6.5 net, which could be on the higher side if you’re eating keto, but I planned our meals for the week and made sure we were eating low carb otherwise to stay under the 20-25 net carbs for the day (and, we still had room for dessert, as we always do!).

With the combination of ground turkey, pepperoni and cheese, the protein also comes in a bit on the higher side (around 40 grams).  So, if you’re keeping protein low, keep that in mind as well.

SLOW ROAST IS OUR FAVE

I almost always roast my peppers at 400 degrees for 40 minutes as  ahard and fast rule.  By the end of this timeframe, they are getting a little brown, which is how we like them.

Slow Roasted Red Bell Pepper Pizza

If you like to maintain a little crisp in your pepper, you can try roasting for around 20 minutes to see how you feel.  The meat will already be cooked on the skillet, and the cheese should be good and melted by then, so do whatcha’ like!

GET CREATIVE!

The idea in building a delicious pepper pizza is the same idea in building a delicious regular pizza.  Add whatever toppings (or in this case, fillings) you would like to make a pepper pizza your heart will love, love, lovity, love.

Slow Roasted Red Bell Pepper Pizza

We stuck to cheese and pepporni this time around, but I bet a BLT style pepper pizza would be A-MAZING.  Stay tuned for that recipe!

SWAP OUT THE MEAT!

If you’re looking for a fattier meat, swap it out!  I used ground turkey because I knew that theere would be lots of extra fat coming from the cheese (I use full fat, whole milk mozzarella).

Slow Roasted Red Bell Pepper Pizza

But, if you’re swapping things out, or just don’t care, use whatever meat you’d like – ground beef, ground beef and bacon, steak…sausage…so many options.

SERVE WITH…

The hubs thought the entire pepper was filling enough on its own.  Kinda like a slice of regular pizza, most of the time you don’t serve it with anything.

Slow Roasted Red Bell Pepper Pizza

BUT, I liked to add a little arugula and Everything But the Babel seasoning which took it to an entirely new level for me (in a good way).  Again, if you’re watching carbs and protein, the single pepper pizza alone is all ya’ need.  Super filling.

PEPPER PIZZA RECIPE

The recipe is below!  Feel free to change it up and fill those peppers with whatever makes your heart happy.  Enjoy!

Slow Roasted Red Bell Pepper Pizza

Print Recipe
Pizza stuffed peppers
These pizza stuffed peppers are filled with everything you get on a pizza, sans the crust. No sugar, grains and friendly for anyone eating the keto diet.
Servings
servings
Ingredients
  • 4 medium Red Bell Peppers
  • 1 tbsp garlic infused EVOO or other oil (avocado, almond, etc.)
  • 1 lb Ground Turkey
  • 1 cup tomato sauce (Raos sensitive is good for keto diets!)
  • 1 cup whole milk, shredded Mozzarella Cheese
  • 16 slices uncured, nitrate free pepperoni
  • italian seasoning
  • Salt + Pepper
Servings
servings
Ingredients
  • 4 medium Red Bell Peppers
  • 1 tbsp garlic infused EVOO or other oil (avocado, almond, etc.)
  • 1 lb Ground Turkey
  • 1 cup tomato sauce (Raos sensitive is good for keto diets!)
  • 1 cup whole milk, shredded Mozzarella Cheese
  • 16 slices uncured, nitrate free pepperoni
  • italian seasoning
  • Salt + Pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Prepare peppers, by slicing off the end with the stem, and removing all seeds and white membrane. Then, slice your peppers in 1/2, lengthwise and place in a glass baking dish.
  3. Place a skillet on the stove set to medium heat. Add 1 tbsp of oil and cook turkey meat until it is no longer pink, about 3-5 minutes. Make sure you use a spatula to break up the meat into "crumbles" as it cooks.
  4. In a medium bowl, mix the cooked ground turkey with your sauce and evenly distribute the mixture into the peppers until all meat is gone (if you purchased medium peppers, this should just about fill each pepper to the top.
  5. Evenly distribute your mozzarella cheese on top of each pepper halve, and add 2 pieces of pepperoni to each halve.
  6. Sprinkle a little Italian seasoning, salt, and pepper on top of each halve (to your liking) and bake for 40 minutes or until the cheese and pepperoni are bubbling. Serve immediately or store in the refrigerator for up to 1 week.
Recipe Notes

SERVING SIZE: 1 pepper  (includes 2 halves)

MACROS: 446 calories | 26.75 g fat | 40 g protein | 6.5 net carbs

Nutritional Info Disclaimer:  I am not a medical or nutritional professional.  I provide nutritional information for my recipes as a courtesy based upon the ingredients I'm using.  I encourage you to find a nutritional calculator you like best and calculate individual nutrition info based upon the ingredients you are using.  All carb counts are based upon total carbs unless otherwise noted.

Check out my buffalo stuffed peppers here before ya’ go!


Never miss a post!  Drop your email below to get the weekly recap.

 


Slow Roasted Red Bell Pepper Pizza

*DISCLAIMER:  This post is a combination of my personal insights, opinions and thoughts on various topics and products and may contain affiliate or referral links.  I earn a small commission if you make a purchase through my links, which helps me continue on this fabulous journey of blogging!  Full disclaimers avail. here