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Low Carb Stuffed Pizza Peppers Recipe

Gluten Free
Lunch
Quick Easy
★★★★☆
4.6/5
(1903 reviews)
By Zylo Nutritionist Team
Low Carb Stuffed Pizza Peppers
Zylo Recipes

Description

Imagine biting into a vibrant, bell pepper, its sweetness complementing a medley of classic pizza toppings. These pizza-stuffed peppers offer a satisfyingly warm and comforting experience, reminiscent of your favorite slice, but with a fresh, vegetable-forward twist. Each pepper is a miniature vessel, brimming with a savory filling that tantalizes the taste buds.

Picture a rich, melted cheese, blanketing a flavorful combination of finely diced Italian salami, lending a salty and slightly spicy kick. The briny pop of sliced olives cuts through the richness, adding a layer of complexity and a delightful tang. A touch of fragrant Italian herbs elevates the filling, creating an aromatic symphony that awakens the senses.

The peppers themselves become tender yet maintain a slight crispness, providing a textural contrast to the soft and gooey interior. As you cut into a pepper, the aroma of baked cheese and savory toppings fills the air, instantly creating a comforting and inviting atmosphere. The vibrant colors of the peppers, combined with the melted cheese and scattered toppings, make for an appealing presentation.

Serve these pizza-stuffed peppers as a crowd-pleasing appetizer, a satisfying and lighter alternative to traditional pizza, or even as a creative and flavorful side dish. For a complete meal, pair them with a crisp green salad, dressed with a light vinaigrette, to balance the richness of the filling. The peppers are best enjoyed fresh from the oven, when the cheese is at its meltiest and the flavors are at their peak.

The warmth of the dish is especially welcome on a cool evening, offering a comforting and satisfying culinary experience. Whether you're a pizza lover or simply seeking a creative and delicious way to enjoy bell peppers, this recipe is sure to impress. The versatility of the filling allows for endless customization, so feel free to experiment with your favorite pizza toppings to create your own signature version.

Consider adding mushrooms, onions, or pepperoni for a personalized twist. The possibilities are endless!

Preparation Time

Prep Time
12 min
Cook Time
22 min
Total Time
34 min

Nutrition Information

Per 1 servings serving
C
Calories
320 Kcal
C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g
P
Protein
25 g
C
Fats
20 g
Saturated Fats 8 g
Unsaturated Fats 10 g
Cholestrol 75 mg
Sodium 400 mg
Potassium 350 mg
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Ingredients

    1.
    Hard Salami Deli Slices by Market Pantry
    Hard Salami Deli Slices by Market Pantry
    4 slices
    2.
    Sundried Tomatoes In Oil by Pastene
    Sundried Tomatoes In Oil by Pastene
    3 pieces
    3.
    Oregano, Dried
    Oregano, Dried
    2 teaspoon
    4.
    Basil
    Basil
    2 tablespoon, chopped
    5.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    1 large - 3" diameter x 3 3/4"
    6.
    Green Bell Pepper
    Green Bell Pepper
    1 large - 3" diameter x 3 3/4"
    7.
    Shredded Cheddar
    Shredded Cheddar
    ¾ cup, grated
    8.
    Black Olives
    Black Olives
    ⅓ cup, sliced
    9.
    Parmesan Cheese, Dry (grated)
    Parmesan Cheese, Dry (grated)
    ¼ cup, grated
    10.
    Olive Oil
    Olive Oil
    2 tablespoon

Instructions

    1.
    Preheat the oven to 395 degrees Fahrenheit.
    2.
    Slice the peppers in half lengthwise and remove the core and seeds. Arrange the peppers on a shallow oven tray, drizzle with a tablespoon of olive oil, and roast for 10 minutes until tender.
    3.
    While the peppers are roasting, roughly chop the olives, tomatoes, and salami and set aside.
    4.
    Add the grated cheddar to a mixing bowl and combine with the dried oregano.
    5.
    Remove the peppers from the oven, keeping them on the tray. Divide the herby cheese mixture evenly, spooning it into the base of each pepper.
    6.
    Toss the olive and tomato mixture together to combine and divide between each pepper, layering on top of the cheese.
    7.
    Sprinkle the sliced salami over the top of the peppers and scatter over the parmesan. Drizzle with the remaining olive oil.
    8.
    Return to the oven for a further 10-12 minutes until cooked through, the peppers are tender, and the cheese has melted. Scatter with fresh basil to serve.