I love finding ways to enjoy pizza flavors in a healthier format, and these 35 Minute Pizza Stuffed Peppers do just that. They combine stuffed bell peppers with your favorite pizza toppings for a satisfying, lighter alternative to a traditional pie.
I understand some people will always prefer a classic pizza — and so do I — but these peppers are a great option when you want the taste of pizza without as many calories or carbs. My husband, who worked in a pizzeria for years, gave these a thumbs up, so they’re definitely worth trying.
The biggest advantage is the quick prep: these stuffed peppers take about 35 minutes total. To speed things up I par-boil the pepper halves for just 1–2 minutes so they soften quickly. That way they only need a short time in the oven to warm through and melt the cheese. Yes, you’ll have one extra pot to wash from boiling the peppers, but when dinner’s on the table fast, a single extra dish is a fair trade.
The filling is simple and nutritious: cooked quinoa mixed with pizza sauce forms the “crust” and base — naturally gluten free and packed with protein and fiber. From there you can customize each pepper however you like. Popular topping ideas include chopped onion, mini pepperoni, cooked sausage, mushrooms, black olives, extra diced bell pepper, shredded cheese, or leftover chicken. You could even swap the pizza sauce for pesto and add mozzarella with artichoke hearts for a different twist.
These stuffed peppers are comforting, hearty, and full of the familiar aromas of pizza baking. They’re easy to assemble and a fun meal for kids to help top. If you want to meal-prep, the quinoa can be made ahead and frozen, so dinner comes together even faster on busy nights.
I hope you enjoy these 35 Minute Pizza Stuffed Peppers. If you make them, leave a comment to say how you liked them and share a photo on Instagram with the hashtag #robustrecipes so I can see your version.
35 Minute Pizza Stuffed Peppers
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Author: Emily Koch
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 8 pepper halves 1x
Category: Entree
Cuisine: Gluten Free
Description
Healthy stuffed pizza peppers that come together in 35 minutes. You can use any of your favorite pizza toppings. A fun way to get your “pizza” fix without the usual crust.
Ingredients
Units
Scale
- 1 cup uncooked quinoa
- 1 15 ounce can pizza sauce
- 4 bell peppers, any color you prefer
- Topping possibilities
- 1/2 cup shredded cheese (any type you prefer)
- mini pepperoni (or regular if you prefer)
- black olives, sliced
- red onion, chopped
- green bell pepper, chopped
- cooked sausage
- chopped mushroom
- leftover cooked chicken
- Any other pizza toppings, cut smaller if needed
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the quinoa: In a small saucepan combine 1 cup uncooked quinoa with 2 cups water. Cover and bring to a boil, then reduce heat and simmer 15 minutes. Remove from heat and stir in the pizza sauce. Keep covered until ready to use.
- Prepare the peppers: Fill a large pot with water and bring to a boil. While the water heats, slice the peppers lengthwise and remove seeds and membranes. When the water boils, add the pepper halves and par-boil 1–2 minutes until slightly tender. Drain, rinse under cold water, and pat dry with a paper towel.
- Stuff the peppers: Arrange the pepper halves in a 9×13-inch baking dish. Spoon the quinoa mixture into each half, leaving ~2 inches of space at the top for toppings. Add your chosen toppings, then sprinkle with shredded cheese.
- Bake: Bake 10–15 minutes, until the cheese is melted and everything is heated through. Serve immediately. Store leftovers in the refrigerator for up to 5 days.
Notes
You may have leftover quinoa depending on the size of your peppers. Freeze extra quinoa so it’s ready for the next batch, or simply increase the number of peppers you prepare.
Nutrition facts are calculated for 8 servings (1 pepper half per serving) and include only the peppers, quinoa, and pizza sauce. Toppings are not included since they will vary based on choice.
