Pizza Stuffed Peppers

pizza stuffed peppers

Peppers make such nice little containers, don’t they?

I remember having a crab stuffed pepper at my grandparents house that I loved.  I was probably 5 or 6 at the time. After that, I would always insist that I liked stuffed peppers, but whenever I had one I would be disappointed – they were always heavy and meaty and the pepper itself didn’t seem to make sense flavor-wise.  But I finally found another stuffed pepper that I like. This pepper isn’t like those other ones: the bulk of the filling is orzo, which is mixed with pasta sauce, cheese, and your favorite pizza toppings. Its not nearly as dense as  traditional stuffed pepper, and using fresh ingredients keeps the flavors light.

stuffed peppers

I really like peppers as a pizza topping, so the pepper itself actually compliments the flavor of the stuffing. One of my favorite topping combinations is pepperoni and peppers, so I decided to go with that theme this time. I think it would also be great with sausage, mushrooms, and sauteed onions in the filling. I think I’ll try that next time. Really, you can use whatever you typically like on your pizza – just keep the meat to about 1/4 of the volume of the filling or less so you don’t end up with a heavy, greasy pepper.

pizza stuffed pepper 2Pizza Stuffed Peppers

  • 1/2 cup orzo
  • 4 bell peppers
  • 3 oz pepperoni (I used reduced-fat turkey pepperoni)
  • 1/2 cup pasta sauce
  • 1 Tbs Italian seasonings
  • 1 tsp crushed red pepper
  • 6 oz mozzarella, shredded

Boil orzo according to package.

Prepare peppers by slicing off the tops and removing the seeds and membranes from the inside. If needed, cut a thin slice off the bottom of each pepper to help it stand up. Arrange peppers in a baking dish.

Heat the pasta sauce in a medium saucepan. Stir in the pepperoni, seasoning, and 3/4 of the cheese. Divide the filling between the peppers. Pour about 1 cup of water into the bottom of the bakign dish, around the outside of the peppers. Bake at 350 for about 30 minutes, or until peppers soften. Top with remaining cheese and return to oven until cheese melts – about another 5 minutes.

Serves 4.

Comments

  1. I bet this would be good stuffed in tomatoes too!

    I made stuffed peppers last week but was having a last minute guest come and only had 3 peppers so I stuffed some tomatoes too…they were even better than the peppers!

    (you don’t need the water in the dish for the tomatoes since they’re already soft)

  2. I love stuffed pepper!!!! Awesome idea with using pizza toppings.

  3. vat a great idea!! i shud try this some time sooner!
    cheers!

  4. I love stuffed peppers, but never had it this way, sounds and looks delicious, next time that I have peppers I’ll definitely try your way :-)

  5. You can twist and turn a good idea into an even better idea….

  6. I have traditional stuffed peppers in the oven right now – but these sound like a great change of pace. Next time!

  7. What a wonderful idea. I do stuffed peppers a lot but have never thought of preparing them in this fashion. These look really good.

  8. Natasha - 5 Star Foodie says:

    A great idea for stuffing peppers, definitely a must try!

  9. I have to try these! Jeff loves pizza but hates peppers so I don’t know how it’ll work out haha.

  10. This is a delicious idea!! Two of my favorites in one! I couldn’t leave you any comments yesterday – I was getting an error message.

  11. comfort… in an edible cup. easy and creative. if I could hug you right now i would!

  12. Love the stuffing, sounds a grt dish!

  13. Stuffed peppers with a pizza inspired filling, fabulous idea.

  14. I love these! A variation on pizza and on stuffed peppers! Thanks for sharing :)

  15. Lauren Kelly Nutrition says:

    These look amazing!!

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