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Bell pepper pizzas on a gray plate.

Bell Pepper Pizzas | Easy Low-Carb Pizza Alternative

Skip the pizza dough and make these easy bell pepper pizzas instead! Fresh bell peppers are loaded with sauce, gooey mozzarella, and your favorite toppings for a quick low-carb dinner the whole family will love. Perfect for busy weeknights, garden harvest season, or healthy meal prep. Save this easy bell pepper pizza recipe for later!
5 from 1 vote
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Course: Appetizer, Main Course, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 48kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

  • sharp knife
  • Baking Sheet
  • parchment paper

Ingredients

  • 12 mini sweet peppers
  • ½ cup marinara sauce
  • ½ cup mozzarella shredded
  • toppings pepperoni, bacon, sausage, mushrooms, olives, onions, etc.
  • 1 Tablespoon fresh basil minced

Instructions

  • Preheat your oven to 400°F, and line a large baking sheet with parchment paper or a silicone baking mat.
  • Slice the mini peppers in half through the stems. Remove the seeds and membranes inside but keep the stems on.
  • Arrange your pepper halves, cut side up, on the prepared baking pan.
  • Carefully spoon two teaspoons of tomato sauce into each pepper, then sprinkle with two teaspoons of shredded mozzarella.
  • Sprinkle toppings of choice over cheese.
  • Bake stuffed peppers for 10 minutes or until the cheese is melted and beginning to brown lightly.
  • Sprinkle with chopped basil and serve immediately.

Notes

Tips and Troubleshooting:
  • Choose the Right Bell Peppers - Look for peppers that are wide and sturdy so they sit flat on the pan. Red, yellow, and orange peppers are naturally sweeter, while green peppers have a more savory flavor.
  • Don’t Overfill - It can be tempting to pile everything on, but a moderate amount helps the peppers cook evenly.
  • Make It Your Own - This is the kind of recipe that works beautifully with leftovers, and when it comes to the best pizza toppings, you just use what you have. Try ground beef, mushrooms, spinach, ham, pineapple, goat cheese, fresh or freeze dried tomatoes, or even jalapeños for heat.
  • For Crispier Peppers - Bake a little less. For softer peppers, bake a little longer. Good enough is perfect.
Serving Suggestions:
These bell pepper pizzas are one of those easy meals that fit into real life so well. They’re hearty enough for lunch or dinner, but simple enough to serve alongside whatever you already have on hand.
We love pairing them with a crisp green salad, fall roasted vegetables, or even a warm bowl of easy soup on chilly evenings. In the summer, fresh fruit or a tomato-and-onion salad makes a refreshing, simple side.
And honestly, they’re just plain fun for family movie nights or casual gatherings because everyone can customize their own. That always makes dinner feel a little easier.
Storage Instructions:
  • Refrigerator: Store leftover bell pepper pizzas in an airtight container for up to 4 days.
  • Reheat: Warm in a 350°F oven for 8 to 10 minutes or in an air fryer for a few minutes. This keeps the peppers from getting soggy.
  • Freezer: Freeze fully baked and cooled pizzas in a single layer, then transfer to a freezer-safe bag. Freeze up to 2 months. Reheat from frozen at 375°F until hot throughout.

Nutrition

Serving: 4poppers | Calories: 48kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 158mg | Potassium: 187mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1922IU | Vitamin C: 73mg | Calcium: 55mg | Iron: 0.5mg
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