Bell peppers filled with savory marinara, mozzarella, and pepperoni for a low-carb twist on pizza night flavors.
# What You Need:
→ Peppers
01 - 4 large bell peppers, any color, halved and seeded
→ Filling
02 - 1 cup sugar-free marinara sauce
03 - 1.5 cups shredded mozzarella cheese, divided
04 - 0.5 cup mini pepperoni slices
05 - 0.5 cup cooked Italian sausage, crumbled, optional
06 - 0.25 cup grated Parmesan cheese
07 - 1 tablespoon olive oil
08 - 1 teaspoon dried Italian seasoning
09 - 0.25 teaspoon crushed red pepper flakes, optional
10 - Salt and black pepper to taste
→ Garnish
11 - 2 tablespoons chopped fresh basil or parsley
# How to Cook:
01 - Set oven temperature to 400°F and allow to fully preheat.
02 - Drizzle bell pepper halves with olive oil and season with salt and pepper. Arrange cut-side up in a baking dish.
03 - In a mixing bowl, combine marinara sauce, 1 cup mozzarella cheese, cooked Italian sausage if using, half the pepperoni, Italian seasoning, and red pepper flakes. Mix thoroughly until well combined.
04 - Distribute filling evenly among pepper halves using a spoon.
05 - Top each stuffed pepper with remaining mozzarella, remaining pepperoni, and Parmesan cheese.
06 - Cover baking dish loosely with aluminum foil and bake for 20 minutes.
07 - Remove foil and bake an additional 10 minutes until cheese is bubbly and golden and peppers are tender.
08 - Remove from oven and let cool for 5 minutes. Garnish with fresh basil or parsley before serving.
