Supreme Pizza Stuffed Peppers

I have been working on this recipe for a while and didn’t want to share until I had mastered the art of cooking a proper stuffed pepper. Okay so I might not be a “master” but this method is pretty darn successful! This is everything I love about pizza, I’ve always been a sucker for Supreme. The filling can be totally customized to your taste preferences once you understand the basics of cooking a good stuffed pepper, bonus points to this recipe for being easy.

The key to a good stuffed bell pepper is allowing it to steam for part of the cooking time, otherwise the pepper stays just a little too crisp and holds more of the fresh acidic taste than I prefer. Don’t get me wrong, I love fresh bell pepper but the taste can overpower the recipe if not allowed to thoroughly cook. By adding a touch of water to your cooking pan and covering the dish with a foil tent you allow that water to steam through the pepper to create a better balance of flavor.


Another tip I found for cooking a good stuffed pepper would be to slice a very small amount off of the bottom of the pepper itself. This allows for it to sit just a touch flatter and gives you a way to poke small draining holes in the bottom if you’d like. I don’t like “soupy” stuffed peppers so by poking small holes it allows that excess amount of grease or liquid to drain while cooking! If you don’t understand what I mean I show an example of how I’ve prepped the bottom of my peppers in the recipe video, it’s directly after the ingredients in the beginning.

Once the peppers have properly steamed you do remove the foil cover to let them finish cooking, this helps the cheese crisp up and gets everything just right.


For this batch I decided to go with a filling similar to a classic supreme pizza. I have some hot sausage, pepperoni, black olives, a little white onion, some garlic & fresh mushrooms. The onion and mushrooms did raise the carb count on this a little but I had plenty of room for it in my days macros. Fell free to omit ingredients and add others, this is all about what you like!

I can’t wait to try out more filling combos in the future and I hope someone enjoys this recipe. It’s even great if you like to meal prep, just make a decent batch and then freeze the already prepared peppers until you’re ready to use them!


Supreme Pizza Stuffed Peppers

  • Servings: 4
  • Difficulty: easy
  • Print


  • 4 bell peppers, approx 100 g each
  • 1 cup shredded mozzarella
  • 1/2 cup lower carb marinara
  • 4 oz pepperoni, diced or sliced
  • 2 oz sausage, hot
  • 1/4 tsp garlic
  • 3 oz fresh diced mushrooms
  • 2 servings sliced black olives (32 g)
  • 30 g white onion (optional)
  • Italian seasoning
  • water


  1. Pre Heat your oven to 35o.
  2. Prep your bell peppers, remove the tops & seeds. Optional – Slice a thin layer from the bottom to allow them to sit flatter, you can also poke small drainage holes here as well to keep you pepper from getting soupy.
  3. Optional – Heat all of your fillings in a pan. Pepperoni, Sausage, Garlic, Mushrooms, Olives, Onion & a dash of Italian seasoning. Not only does this allow the ingredients to cook down some so they can better fit in the pepper but it also allows the flavors to blend a little better.
  4. Place your prepped peppers into an oven safe baking dish, I did line mine with foil for easier clean up. Divide your filling evenly between the four peppers until full.
  5. Add 2 tbsp of your marinara of choice to each filled pepper.
  6. Top each with approx 1/4 cup of shredded mozzarella, pile it on.
  7. Now you will add a small amount of water to the bottom of your pan, seriously just a small amount (we’re trying to steam them, not boil them). Then create a tented foil cover on top of the dish, try to avoid having it actually touch the peppers. This will help retain the water and create a nice steaming environment. If you think you might have trouble keeping it away from the cheese you can wait and add the mozzarella after you uncover them for the last part of the baking process.
  8. Let them cook, covered, for 30 minutes.
  9. Remove the cover and allow them to finish cooking for approx 15 min, or until the cheese looks golden.
  10. Serve & Enjoy!

*If the peppers are a little drier than you like feel free to add a little more marinara & cheese, even after they’ve finished cooking.

Nutrition (per pepper) for this batch:

  • kcal – 330
  • protein – 18.3 g
  • fat – 24.9 g
  • carbs – 9.2 g
  • fiber – 2.6 g
  • NET = 6.6 g

*You can easily decrease the NET carbohydrates by adjusting the ingredients used in the filling.

Until my next post just remember,

Hydrate. Satiate. Celebrate!

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