Low Cal Pepperoni Pizza Stuffed Peppers: Simple and So Good!
These Low Cal Pepperoni Pizza Stuffed Peppers are a flavorful, lighter take on the classic pizza experience. Whole red bell peppers serve as natural bowls, filled with pizza sauce, turkey pepperoni, a little cheese and Italian seasonings. The result is a satisfying meal that feels indulgent without the usual pizza calories. This recipe is easy to assemble, bakes in one dish, and works well for weeknight dinners, casual gatherings, or meal prep. They also freeze and reheat nicely, making them a convenient option for busy schedules.
The balance of sweet roasted pepper, tangy pizza sauce and savory pepperoni creates familiar pizza flavors without relying on a heavy crust. Using reduced-fat mozzarella and turkey pepperoni keeps the calories down while still giving you cheesy, meaty satisfaction. Follow the simple prep and bake steps below, and consider the tips section for shopping and storage suggestions to make the recipe even easier.
15 mins
45 mins
1 hr
Appetizer, Main Course, Side Dish
American, Italian
4
245 kcal
Ingredients
-
4
large
red bell peppers
(each about 3½ inches high and 3½ inches wide) -
1
cup
onions,
diced -
1
(16 oz) jar
pizza sauce,
see shopping tips -
40
slices
Hormel’s 70% less fat turkey pepperoni
(each slice cut into fours) see shopping tips -
½
teaspoon
dried Italian seasonings - A dash red pepper flakes
-
1
cup
shredded reduced-fat mozzarella cheese (2%),
divided -
4
teaspoons
Parmesan cheese,
grated
Instructions
- Preheat the oven to 400°F (200°C). Prepare the bell peppers by cutting off the tops about 1 inch down from the stem. Carefully remove the seeds and membranes and discard the tops.
- Place the diced onions in a small microwave-safe bowl or on a plate and microwave for 1–2 minutes until softened. Alternatively, sauté the onions in a skillet over medium heat until they’re translucent.
- In a medium mixing bowl combine the cooked onions, the jar of pizza sauce, the chopped turkey pepperoni (each slice cut into quarters), the dried Italian seasonings, red pepper flakes to taste, and ½ cup of the shredded mozzarella. Stir until evenly blended.
- Divide the sauce mixture evenly and spoon it into the hollowed bell peppers. Sprinkle about 2 tablespoons of shredded mozzarella on top of each pepper, then finish with 1 teaspoon of grated Parmesan per pepper.
- Arrange the stuffed peppers upright in a 9-inch baking dish. Pour 1 cup of water into the bottom of the dish — this adds moisture and helps the peppers steam and soften during baking. Cover the dish loosely with aluminum foil so the cheese doesn’t stick to the foil as it melts.
- Bake covered for 40 minutes. Remove the foil and bake an additional 5 minutes uncovered to brown the cheese. If the peppers are still firmer than you like, continue baking for another 5 minutes until they reach your preferred tenderness.
- Allow the peppers to cool slightly before serving. These freeze and reheat well: once cooled, wrap individually and freeze for later. Reheat from frozen or thawed until heated through.
Nutrition
Shopping tips and notes
- Choose bell peppers that are uniform in size so they cook evenly.
- Look for reduced-fat (2%) shredded mozzarella and low-fat or turkey pepperoni if you want to keep calories lower.
- If you prefer a milder flavor, omit or reduce the red pepper flakes. For more heat, add a pinch more.
Make-ahead and storage
Once cooled, these stuffed peppers freeze well. Wrap individually for easy reheating: thaw in the refrigerator overnight or reheat from frozen in a covered dish at moderate oven temperature until warmed through. They also keep for a few days in the refrigerator when stored in an airtight container.