Our pepperoni pizza stuffed peppers are loaded with Italian sausage, pepperoni, melty cheese, tender orzo pasta, and all those classic pizza flavors baked right into sweet bell peppers. It’s a hearty, easy dinner recipe that’s pure comfort food.
This recipe is hearty, cheesy, and packed with flavor, yet easy enough for busy weeknights. Plus, it’s a fun way to switch up your usual pizza routine.
If you love filling Italian-style dishes that are easy to make and leave the whole family satisfied, check out our baked ziti, pepperoni pizza crescent rolls, and Italian sausage pasta.
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Why You’ll Love This Recipe
- Loaded with cheesy pizza flavor
- Easy weeknight dinner recipe
- Family-friendly and filling
- Great for meal prep
- Packed with sausage, pepperoni, and orzo
- Customizable with your favorite pizza toppings
Key Ingredients
- Bell Peppers: The colorful “bowl” for the filling. They add sweetness, freshness, and a little crunch that balances the rich pizza flavors.
- Italian Sausage: The main savory flavor in the filling. It adds seasoning, richness, and that classic pizza-style taste.
- Pepperoni: Brings smoky, salty pizza flavor and makes the dish taste extra hearty and fun.
- Orzo Pasta: Helps bulk up the filling and soaks up all the cheesy, saucy goodness.
- Mozzarella & Parmesan: Adds a savory boost to the flavor and a melty, cheesy, pizza-like vibe.
- Black Olives & Pickled Jalapenos: Adds a classic salty, tangy, spicy flavor profile.
- Italian Seasoning & Garlic: Bring in those classic Italian flavors that make the filling taste like pizza instead of just stuffed peppers.
Variations
- Supreme: Add mushrooms and diced green peppers for a supreme pizza version.
- Spicy: Add extra jalapeños or crushed red pepper flakes for more heat.
- Extra Cheesy: Mix in provolone or cheddar cheese along with the mozzarella.
- Meat Lovers: Add crumbled bacon and ham for a meat-lovers version.
- Low-Carb: Skip the orzo and use cauliflower rice instead.
How to Make Pepperoni Pizza Stuffed Peppers
Step 1: Par-boil the peppers until just a bit tender. Then, slice in half and remove the seeds.
Step 2: Brown the sausage. Then, add the onions and cook until softened. Add the seasonings and cook until fragrant.
Step 3: Cook the orzo, drain it, and let it cool slightly. Then, combine it with the sausage and 2 cups of mozzarella.
Step 4: Stuff the peppers. Then, mix the pizza sauce and chicken broth.
Step 5: Top each pepper with some of the sauce. Then, pour the remaining sauce into the bottom of the dish. Top with more mozzarella and the Parmesan cheese.
Step 6: Cover and bake until heated through. Then, remove the foil and bake until the cheese is melty and golden.
Expert Tips
- Don’t overcook the peppers during boiling, or they can become too soft.
- Use freshly shredded mozzarella for the best melt.
- Let the stuffed peppers rest for a few minutes before serving.
- Add extra pepperoni on top for even more pizza flavor.
- Cook the orzo just until al dente, so it doesn’t get mushy while baking.
Pepperoni Pizza Stuffed Peppers FAQs
Yes! You can fully assemble stuffed peppers ahead of time, cover them tightly, and refrigerate until ready to bake.
Both mild and spicy Italian sausage work great in this recipe. Choose based on your preferred spice level.
Be careful not to overboil the peppers during the first cooking step. Boiling for about 10 minutes helps soften them while still keeping their shape during baking.
These stuffed peppers will stay fresh for up to 4 days in the refrigerator.
Absolutely. These stuffed peppers freeze well for up to 2 months. Let them cool completely before storing in a freezer-safe container.
Great Pairings for Your Stuffed Peppers
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Pepperoni Pizza Stuffed Peppers
Ingredients
- 2 large red bell peppers, cut in half
- 2 large yellow bell peppers, cut in half
- 8 ounce jar pizza sauce
- 1 ½ cups chicken broth
- 8 ounce orzo pasta
- 2.25 ounce olives, drained
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ teaspoon black Pepper
- ½ teaspoon granulated garlic
- 2 ounce pepperoni, ½ cup diced
- ⅓ cup diced pickled jalapenos
- 1 pound Italian Sausage
- 2 ½ cups mozzarella, shredded
- ½ cup grated Parmesan cheese
- ½ cup onion, diced
Instructions
- Preheat the oven to 425°.
Bell Peppers
- Bring a large pot of water to a boil.
- Add the bell peppers and cook for 10 minutes.
- Remove from heat and put into running cold water, or an ice bath.
Sausage Pizza Mixture
- While the bell peppers cool, heat a medium frying pan over medium heat.
- Add the sausage and cook for about 7-8 minutes.
- Next, add the onions and cook for an additional 3 minutes, stirring occasionally.
- Add Italian seasoning, red pepper flakes, black pepper, and granulated garlic. Cook for an additional 2-3 minutes.
- Remove from heat and stir in jalapenos and black olives. Set aside.
Pasta
- Make orzo according to package directions. Drain and let cool slightly.
- In a large bowl add the orzo, the sausage mixture, 2 cups of mozzarella, and fold together until combined. Set aside.
Stuff the Peppers
- Slice bell peppers in half, and remove seeds.
- Fill each bell pepper with sausage and orzo filling.
- In a small bowl mix the chicken broth and pizza sauce together.
- Add the stuffed peppers to a 9×13 baking dish, filling side up.
- Spoon 2 tablespoons of sauce over each bell pepper, and pour the remaining sauce in the bottom of the pan.
- Cover with aluminum foil and bake at 425° for 25 minutes.
- Remove foil and cook for an additional 5-7 minutes, or until the cheese is golden brown.
Notes
- Don’t overcook the peppers during boiling, or they can become too soft.
- Use freshly shredded mozzarella for the best melt.
- Let the stuffed peppers rest for a few minutes before serving.
- Add extra pepperoni on top for even more pizza flavor.
- Cook the orzo just until al dente, so it doesn’t get mushy while baking.
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