Description
These Creamy Pizza Stuffed Bell Peppers combine the flavors of a classic pizza with the wholesome goodness of bell peppers. Filled with savory ground beef, Italian sausage, rich cream cheese, and topped with mozzarella, pepperoni, and olives, these stuffed peppers are baked to perfection, creating a comforting and delicious meal perfect for families or gatherings.
Ingredients
Bell Peppers
- 5 green bell peppers, halved and cleaned
Meat Mixture
- 1/2 pound ground beef
- 1/2 pound Italian sausage
- 1/2 cup onions, chopped
Cheese & Sauce
- 1 cup pizza sauce
- 4 ounces cream cheese
- 1/2 cup cheddar cheese
- 1 cup shredded mozzarella cheese
Toppings
- 1/4 cup sliced olives
- 1/4 cup pepperoni
Instructions
- Cook Meat: In a skillet over medium heat, cook the ground beef and Italian sausage together until fully browned. Drain excess grease to reduce fat content.
- Sauté Onions: Return the cooked meat to the skillet and add the chopped onions. Continue cooking until the onions become tender and translucent, about 3-5 minutes.
- Add Sauces and Cream Cheese: Stir in the pizza sauce to the meat mixture. Then add cubes or slices of cream cheese and stir well, ensuring the cream cheese melts evenly into the sauce creating a creamy texture.
- Mix Cheddar Cheese: Stir in the shredded cheddar cheese into the creamy meat mixture until combined.
- Stuff Peppers: Spoon the creamy meat and cheese mixture evenly into each cleaned bell pepper half.
- Add Toppings: Sprinkle shredded mozzarella cheese over the stuffed peppers. Arrange pepperoni slices and olives evenly on top of the cheese for added flavor and texture.
- Bake: Cover the stuffed peppers with foil and bake in a preheated 350°F (175°C) oven for 20 minutes. Then remove the foil and bake uncovered for an additional 10 to 20 minutes, until the cheese is melted and bubbly and the peppers are tender but still hold their shape.
- Serve: Remove from oven, let cool slightly, and serve warm for a hearty and delicious meal.
Notes
- To reduce sodium, use low-sodium pizza sauce and reduced-sodium pepperoni.
- You can substitute Italian sausage with turkey sausage for a leaner option.
- Bell peppers should be firm and fresh for best results; any softer peppers may not hold the filling well during baking.
- For a spicier version, add crushed red pepper flakes to the meat mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
