All the gooey, cheesy goodness of pizza, baked into tender roasted bell peppers.
There’s nothing quite like pizza night, but when you’re keeping it keto, the crust can feel like a deal-breaker. That’s where these keto pizza-stuffed peppers come in. Juicy bell peppers become the perfect low-carb vessel for all the rich, cheesy flavors of your favorite pie, baked hot until bubbling and golden. Every bite gives you that familiar sausage-and-pepperoni punch with a satisfying melt of mozzarella—no dough required.
I love this recipe because it brings the best of both worlds: the comfort of pizza and the freshness of roasted peppers. You get that natural sweetness from the peppers, balanced by the spicy kick of Italian sausage and pepperoni. A little almond flour and egg help hold everything together, while the no-sugar-added pizza sauce keeps the flavors classic without sneaking in extra carbs.
Whether you serve these up for a family dinner, meal prep for the week, or as a hearty game-day bite, they hit the spot every time. And since they come together in under 40 minutes, they’re one of those recipes you’ll lean on again and again when the craving for pizza strikes but you want to stay on track.
Great add-ins for keto stuffed peppers
The beauty of these pizza-stuffed peppers is how easy they are to liven up should you want to. Want to go supreme-pizza-style? Toss in a handful of sautéed mushrooms, black olives, or green onions before baking. If you like it spicy, fold in diced jalapeños or use spicy pepper jack cheese in place of mozzarella. Crumbled bacon makes a smoky addition that takes these peppers completely over the top. Cheese lovers can swap or layer flavors—think provolone for a melty pull, sharp cheddar for a bolder bite, or even a sprinkle of Parmesan for that salty kick on top. For a little extra freshness, add a handful of chopped spinach or zucchini into the filling. And once they’re baked, don’t be shy about toppings: a drizzle of ranch or garlic butter, fresh basil leaves, or even a dusting of red pepper flakes can turn your peppers into a personal pizza masterpiece.
How do I store leftovers?
Let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each pepper tightly in foil, then place it in a freezer bag in the freezer for up to 2 months. Thaw overnight in the fridge and then reheat refrigerated peppers in a 350°F oven until warmed through. A quick microwave warm-up works too, but the oven will keep the peppers at their best texture.
Similar recipes to try
If you’re craving more Italian-inspired keto dishes, you might enjoy this Sausage Crust Pizza, where savory sausage forms the crust, topped with marinara, mozzarella, and your favorite pizza toppings. Another option is Chicken Alfredo Pizza On Fat Head Crust, offering a rich, creamy Alfredo sauce base with seasoned chicken and melted cheese. For a comforting, pasta-free alternative, this Instant-Pot Spaghetti Casserole combines hearty meat sauce and cheese in a quick, one-pot meal that’s perfect for busy nights.
Keto Pizza-Stuffed Peppers
Ingredients
- 1 pound hot Italian sausage browned
- 1/2 cup mini pepperoni plus extra for topping
- 1 cup no-sugar-added pizza sauce divided
- 1 cup almond flour
- 1 egg
- 1 teaspoon Italian seasoning
- 3 large bell peppers seeded and sliced in half
- 1 cup shredded mozzarella cheese for topping
Instructions
- Preheat your oven to 350°F.
- In a medium-sized bowl, combine browned sausage, pepperoni, 1/2 cup pizza sauce, the almond flour, egg, and Italian seasoning.
- In a 9×13-inch baking pan, spread 1/2 cup pizza sauce on the bottom.
- Evenly divide sausage mixture and fill pepper slices. Place peppers into the baking pan.
- Top with shredded mozzarella cheese and extra pepperoni if desired.
- Bake for 20 minutes covered in foil. Remove foil and broil for an additional 5 minutes or until cheese is golden brown.
I’ve made stuffed peppers for years comma no need for almond flour or add in it. Just added calories and carbs.
Thanks Sue, I like using almond flour because it makes the filling a little richer and helps it hold together better, but it’s totally optional, you’re right!