Meat Lovers Pizza Stuffed Peppers Recipe

Meat Lovers Pizza Stuffed Peppers Recipe | Cheesy & Savory

I tried this meat lovers pizza stuffed peppers recipe for the first time last weekend, and I can honestly say it blew me away. The combination of juicy bell peppers stuffed with savory meats, tangy tomato sauce, and gooey cheese instantly became a family favorite. I loved how easy it was to make, yet it felt like something special straight out of a pizzeria.

I’ve made a few tweaks to perfect the flavors, and I can’t wait to share the full recipe with you. Trust me, once you try this, it’s going to be a go-to for busy weeknights or fun weekend dinners. You can also enjoy similar flavors in a smothered chicken and rice recipe for a hearty weeknight dinner.

Ingredients

Here’s what you’ll need to make this delicious dish, along with some tips I’ve learned to get the best results:

• 4 large bell peppers – I like using red, yellow, or orange for sweetness; avoid frozen peppers for the best texture.
• 1 pound ground beef – Choose lean beef for less grease, but a little fat keeps it juicy.
• 1/2 pound Italian sausage, casings removed – Adds extra flavor and a slight spice kick.
• 1/2 cup diced pepperoni – For that classic pizza taste.
• 1 cup pizza sauce – Use a good-quality jarred sauce or homemade for richer flavor.
• 1 1/2 cups shredded mozzarella cheese – Freshly shredded melts better than pre-shredded.
• 1/4 cup grated Parmesan cheese – Adds a sharp, nutty flavor that complements the meats.
• 1 teaspoon dried oregano – Classic pizza herb.
• 1 teaspoon garlic powder – Enhances the savory depth.
• Salt and pepper to taste – Season each component for balanced flavor.

Note: Several servings

Variations

You can easily adjust this recipe to suit different dietary needs or flavor preferences:

• Swap mozzarella for a dairy-free cheese for a lactose-free version.
• Use turkey or chicken sausage to reduce fat content.
• Add finely chopped mushrooms or spinach for extra veggies. I sometimes pair it with a Mediterranean white bean salad recipe for a fresh, healthy side.
• Sprinkle red pepper flakes for a spicy twist.

Cooking Time

Here’s the breakdown of time you’ll need:

• Prep Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes

Equipment You Need

• Baking dish – To hold the stuffed peppers while baking evenly.
• Skillet – For browning the meat and sautéing flavors.
• Mixing bowl – To combine the filling ingredients efficiently.
• Knife and cutting board – For prepping the peppers and chopping ingredients.
• Spoon – To fill the peppers with the meat mixture neatly.

How to Make Meat Lovers Pizza Stuffed Peppers Recipe?

Preparing the Peppers

First, slice the tops off the bell peppers and remove seeds and membranes. I always like to trim a tiny bit from the bottom so they sit flat in the baking dish. This ensures even cooking and prevents them from tipping over.

Cooking the Meat Filling

In a skillet over medium heat, brown the ground beef, Italian sausage, and pepperoni until fully cooked. I usually drain excess fat, then stir in pizza sauce, garlic powder, oregano, salt, and pepper to create a savory filling.

Stuffing the Peppers

Spoon the meat mixture into each bell pepper generously, filling them to the top. I like pressing it down slightly to ensure every bite has a perfect balance of meat and veggies.

Adding Cheese and Baking

Top each stuffed pepper with mozzarella and Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for 25–30 minutes until peppers are tender and cheese is bubbly. I sometimes broil for the last 2–3 minutes to get a golden, slightly crisp topping.

Serving

Allow the stuffed peppers to rest for a few minutes after baking. This makes them easier to handle and helps the flavors meld together beautifully.

Additional Tips for Making this Recipe Better

I’ve made this recipe multiple times, and these little tips always help:

• I like roasting peppers lightly before stuffing to soften them.
• Mixing cheeses (mozzarella and provolone) gives a richer, gooey texture.
• Letting the filling cool slightly before stuffing prevents peppers from becoming watery.
• I sometimes sprinkle fresh basil on top after baking for added freshness.

How to Serve Meat Lovers Pizza Stuffed Peppers Recipe?

This dish is visually appealing, so presentation matters. Serve the peppers on a large platter, drizzle a little extra pizza sauce around them, and garnish with fresh basil or parsley. Pair with a simple side salad or garlic bread to complete the meal.

Nutritional Information

Here’s a rough estimate per serving:

• Calories: 350–400 kcal – Perfectly indulgent but balanced.
• Protein: 25–30g – Hearty and filling.
• Carbohydrates: 15–20g – Mainly from the bell peppers and sauce.
• Fat: 20g – Mostly from the meat and cheese, making it rich and satisfying.

Make Ahead and Storage

Storing

You can refrigerate leftover stuffed peppers in an airtight container for up to 3 days. I usually reheat them in the oven to maintain their texture.

Freezing

Stuffed peppers freeze well. Place them in a freezer-safe container or wrap individually in foil and freeze for up to 2 months. I thaw them overnight in the fridge before reheating.

Reheating

Reheat in a 350°F oven for 15–20 minutes until warmed through. I avoid microwaving if possible because it can make the peppers soggy.

Why You’ll Love This Recipe?

Here’s why this meat lovers pizza stuffed peppers recipe has won me over:

• Quick and easy – I can prepare a full meal in under an hour.
• Customizable – Swap meats, cheeses, or spices to suit your taste.
• Family-friendly – Even picky eaters love it.
• Flavor-packed – Combines savory meats, tangy sauce, and gooey cheese perfectly.
• Great for leftovers – Tastes just as good reheated the next day.

Ben Carraoli

Meat Lovers Pizza Stuffed Peppers Recipe

I tried this meat lovers pizza stuffed peppers recipe for the first time last weekend, and I can honestly say it blew me away. The combination of juicy bell peppers stuffed with savory meats, tangy tomato sauce, and gooey cheese instantly became a family favorite. I loved how easy it was to make, yet it felt like something special straight out of a pizzeria.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Ingredients Method Notes

Ingredients

  

• 4 large bell peppers – I like using red yellow, or orange for sweetness; avoid frozen peppers for the best texture.
• 1 pound ground beef – Choose lean beef for less grease but a little fat keeps it juicy.
• 1/2 pound Italian sausage casings removed – Adds extra flavor and a slight spice kick.
• 1/2 cup diced pepperoni – For that classic pizza taste.
• 1 cup pizza sauce – Use a good-quality jarred sauce or homemade for richer flavor.
• 1 1/2 cups shredded mozzarella cheese – Freshly shredded melts better than pre-shredded.
• 1/4 cup grated Parmesan cheese – Adds a sharp nutty flavor that complements the meats.
• 1 teaspoon dried oregano – Classic pizza herb.
• 1 teaspoon garlic powder – Enhances the savory depth.
• Salt and pepper to taste – Season each component for balanced flavor.

Method

 

1. First, slice the tops off the bell peppers and remove seeds and membranes. I always like to trim a tiny bit from the bottom so they sit flat in the baking dish. This ensures even cooking and prevents them from tipping over.
2. In a skillet over medium heat, brown the ground beef, Italian sausage, and pepperoni until fully cooked. I usually drain excess fat, then stir in pizza sauce, garlic powder, oregano, salt, and pepper to create a savory filling.
3. Spoon the meat mixture into each bell pepper generously, filling them to the top. I like pressing it down slightly to ensure every bite has a perfect balance of meat and veggies.
4. Top each stuffed pepper with mozzarella and Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for 25–30 minutes until peppers are tender and cheese is bubbly. I sometimes broil for the last 2–3 minutes to get a golden, slightly crisp topping.
5. Allow the stuffed peppers to rest for a few minutes after baking. This makes them easier to handle and helps the flavors meld together beautifully.

Notes

• I like roasting peppers lightly before stuffing to soften them.
• Mixing cheeses (mozzarella and provolone) gives a richer, gooey texture.
• Letting the filling cool slightly before stuffing prevents peppers from becoming watery.
• I sometimes sprinkle fresh basil on top after baking for added freshness.