Keto Pizza Stuffed Peppers

# Ingredients:

→ Peppers

01 - 4 large bell peppers, any color, halved and seeded

→ Filling

02 - 1 cup sugar-free marinara sauce

03 - 1.5 cups shredded mozzarella cheese, divided

04 - 0.5 cup mini pepperoni slices

05 - 0.5 cup cooked Italian sausage, crumbled

06 - 0.25 cup grated Parmesan cheese

07 - 1 tablespoon olive oil

08 - 1 teaspoon dried Italian seasoning

09 - 0.25 teaspoon crushed red pepper flakes

10 - Salt and black pepper to taste

→ Garnish

11 - 2 tablespoons chopped fresh basil or parsley

# Instructions:

01 - Preheat oven to 400°F.

02 - Drizzle bell pepper halves with olive oil and season with salt and pepper. Arrange cut-side up in baking dish.

03 - In mixing bowl, combine marinara sauce, 1 cup mozzarella cheese, cooked Italian sausage, half the pepperoni, Italian seasoning, and red pepper flakes. Mix thoroughly.

04 - Spoon filling evenly into pepper halves.

05 - Top each stuffed pepper with remaining mozzarella, remaining pepperoni, and Parmesan cheese.

06 - Cover dish loosely with foil and bake for 20 minutes.

07 - Remove foil and bake additional 10 minutes until cheese is bubbly and golden and peppers are tender.

08 - Remove from oven and cool for 5 minutes. Garnish with fresh basil or parsley before serving.

# Pro Tips:

01 -

Pizza nights just got keto-friendly: You get all the flavors you crave without the carb crash afterward.
Weeknight dinner that feels indulgent: Thirty minutes from oven to table, and nobody will guess how simple it actually is.
Naturally portion-controlled: One pepper half is pure satisfaction, and the recipe scales up or down depending on hunger.

02 -

Don't skip the pre-seasoning step on the peppers: I learned this mistake early and won't repeat it—raw pepper insides taste bitter if left unseasoned.
Watch your marinara carb count: Some sugar-free brands still sneak in unexpected carbs, so compare nutrition labels and pick the lowest net carb option you can find.

03 -