Pepper Pizza Recipe

Pepper pizza is just the thing when you crave pizza but prefer to avoid a doughy crust! It's delicious, easy to make, and ready in 30 minutes.

Course Snack

Cuisine American

Prep Time 10

Cook Time 20

Resting time 5

Total Time 35

Servings servings

Calories 294kcal

Preheat the oven to 400°F. Spray a small, rimmed baking dish with olive oil. The baking dish I use measures 10 X 7 inches and holds about 2 quarts.
Cut the bell peppers in half lengthwise. Remove their core and membranes. You can remove the stem or cut around it gently to leave it intact.
Arrange the peppers in a single layer in the prepared baking dish, cut side up.
Layer the filling: Spoon 2 tablespoons of pizza sauce into each pepper half. Top with 2 tablespoons of shredded mozzarella, 2 more tablespoons of sauce, and finish with 2 more tablespoons of mozzarella.
Add your toppings. I like to use pepperoni (2-3 slices per pepper half) and sliced black olives.
Lightly spray the peppers with olive oil. Bake uncovered until the peppers are tender and the cheese is melted, 20-30 minutes. Allow the dish to rest for 5 minutes before serving.

The nutrition info does not include toppings.
It's pretty to use different pepper colors. I like to mix green, orange, and red peppers.
The measurements listed here are flexible. If your pepper halves are deep and you feel they could use more of the filling, go ahead and add more layers of sauce and cheese. The filling does tend to shrink and lose volume as the cheese melts, so it's not a bad idea to add a bit more.
When prepping the bell peppers, you can leave the stems intact. It makes for a pretty presentation.
Although it's best to layer the filling - sauce, cheese, more sauce, and more cheese - when I'm feeling lazy, I simply add the sauce, then the cheese, then the toppings.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them uncovered in a 350°F oven or covered in the microwave. I don't recommend freezing the leftovers.