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High Protein Low Calorie Pizza Stuffed Peppers - A Light, Satisfying Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bell peppers: 4 large (any color, but red, orange, or yellow are sweetest)
  • Lean ground turkey or chicken: 1 pound (or plant-based crumbles)
  • Low-sugar pizza sauce or marinara: 1 to 1 1/4 cups
  • Part-skim mozzarella: 1 to 1 1/2 cups, shredded
  • Parmesan: 2 tablespoons, grated (optional but tasty)
  • Turkey pepperoni or veggie pepperoni: 1/3 cup, chopped (optional)
  • Mushrooms: 1 cup, finely chopped
  • Red onion: 1/2 small, finely diced
  • Black olives: 1/4 cup, sliced (optional)
  • Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder)
  • Italian seasoning: 1 to 1 1/2 teaspoons
  • Crushed red pepper: Pinch, to taste
  • Olive oil or avocado oil: 1 teaspoon
  • Salt and pepper: To taste
  • Fresh basil or parsley: For garnish (optional)

Method
 

  1. Preheat the oven: Set to 400°F (200°C). Line a baking dish with foil or lightly grease it.
  2. Prep the peppers: Slice bell peppers in half lengthwise and remove seeds and membranes. Place cut-side up in the baking dish. Sprinkle lightly with salt and pepper.
  3. Soften the peppers (optional but recommended): Bake the empty pepper halves for 10 minutes. This helps them soften and release water before stuffing.
  4. Sauté the veggies: Heat oil in a large skillet over medium heat. Add onions and mushrooms with a pinch of salt. Cook 5 to 6 minutes until softened and most liquid evaporates. Stir in garlic for 30 seconds.
  5. Cook the protein: Add ground turkey or chicken to the skillet. Break it up and cook until no longer pink, about 6 to 8 minutes. Season with Italian seasoning, salt, pepper, and crushed red pepper.
  6. Add sauce and mix-ins: Stir in the pizza sauce, chopped turkey pepperoni (if using), and olives. Simmer for 2 to 3 minutes to thicken slightly. Taste and adjust seasoning.
  7. Fill the peppers: Remove par-baked peppers from the oven. Spoon the meat sauce into each pepper half, packing it in. Top with mozzarella and a sprinkle of Parmesan.
  8. Bake: Return to the oven for 12 to 15 minutes, until cheese is melted and bubbly and peppers are tender.
  9. Finish and serve: Let rest for 5 minutes. Garnish with fresh basil or parsley. Serve hot with a side salad or roasted veggies.