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Meat Lovers Pizza Stuffed Peppers Recipe
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.
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Prep Time 20 minutes
Cook Time 35 minutes
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.