Pizza Stuffed Bell Peppers (Gluten Free recipe)
Healthy gluten free pizza crust alternative with these Pizza Stuffed Bell Peppers. Ground beef, mushrooms and marina sauce, topped with melted Parmesan cheese.
Italy has been on my bucket list of places to travel. We almost made it this summer but have to push it back to next year. Since we aren’t going quite yet, we’ll be enjoying plenty of Italian inspired food at home. Whether it’s our favorite Italian restaurant or these Pizza Stuffed Bell Peppers, there’s still plenty of flavorful food to be had.
It’s a unique recipe that takes classic pizza ingredients, but adds a fun twist. Instead of a traditional crust, or even a gluten free variety, I’ve removed the “crust” completely. Simple fill into a roasted bell pepper half to create a pizza stuffed bell pepper, plus it’s automatically gluten free with this simple variation!
Just a handful of ingredients like ground beef, bell pepper, mushroom, onion, seasonings, and cheese is needed. I used Mezzetta Whole Garlic and Sweet Basil Marinara to create a rich, flavorful filling for these stuffed bell peppers.
Create your own taste of Italy with these lightened-up Pizza Stuffed Bell Peppers. Mezzetta Marinara sauces come in a variety of flavors a remind me of made-from-scratch sauces I enjoyed growing up. My mom often made her own spaghetti sauces and these are a worthy substitute. They’re made with natural ingredients like plum tomatoes, extra virgin olive oil, fresh garlic, onions, basil and spices. No corn syrups, sugar, artificial ingredients or preservatives.
Pizza Stuffed Bell Peppers recipe at-a-glance:
Flavor profiles: Rich, meaty and savory. Tastes like a pizza in a bell pepper!
Texture: Tender bell peppers filled with a thick and creamy pizza filling.
Dietary Options/Substitutions: You can also use Italian sausage or pepperoni, or omit meat for vegetarian.
Pizza Stuffed Bell Peppers
- 4 large bell peppers
- 2 tablespoons light olive oil
- Salt and pepper to taste
- 8- ounces sliced mushrooms about 2 cups
- ½ yellow onion
- 1 pound lean ground beef
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 cup Mezzetta Whole Garlic and Sweet Basil Marinara
- 1 cup parmesan cheese
- Fresh basil leaves as garnish
Preheat oven to 425° F. Cut bell peppers in half vertically and remove seeds. Lightly coat insides with olive oil and sprinkle with salt and pepper. Roast on a baking sheet 12 minutes to soften, then remove from oven.
Meanwhile: Cook mushrooms in a small pan on medium heat for 5-8 minutes, then remove from heat.
In a separate large non-stick pan or skillet heat 1-tablespoon olive oil to medium high heat. Add onion and cook 3-4 minutes, stirring often, until fragrant. Stir in ground beef, garlic powder, Italian seasoning and salt and pepper to taste. Cook 7-10 minutes, breaking meat up as it cooks, until browned. Drain any liquid and remove from heat.
Stir marinara sauce into cooked meat mixture and spoon into bell pepper halves. Sprinkle each with parmesan and place back in oven. Roast 5 minutes more to heat through and melt cheese. Garnish with basil.
If you make this recipe, take a photo and post it on Instagram and tag @platingpixels or hashtag #platingpixels
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