Name: Creamy Pizza Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4 large bell peppers; 1 lb (450 g) ground beef or turkey; 1 small onion, diced; 2 cloves garlic, minced; 1 cup marinara sauce; 4 oz (110 g) cream cheese, softened; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 tsp Italian seasoning; 1/2 tsp salt; 1/4 tsp black pepper

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I love meals that feel indulgent but come together without drama — these Creamy Pizza Stuffed Peppers do exactly that. They bake as a cozy, cheesy dinner that tastes like pizza tucked inside a bell pepper, and I’ve made them often on busy weeknights with reliable results. If you like stuffed vegetables with a comfort-food twist, this one’s a keeper and pairs well with lighter sides like a simple green salad or roasted broccoli (Creamy Garlic Parmesan Stuffed Spaghetti Squash).

Why Make This Recipe

Pizza flavor without the extra carbs — all the pepperoni, marinara, and cheese satisfaction inside a vegetable cup.
Balanced: a serving gives you protein, vegetables, and comfort in one pan, which helps simplify meal planning.
Easy to scale: double the filling and bake in a 9×13 pan for a crowd, or make single peppers for meal prep.
Kid-friendly and customizable — swap meats, cheeses, or heat level to suit your family.
Personal note: I love this recipe because it reheats beautifully the next day, making it a dependable leftover lunch (Creamy Pumpkin Gouda Stuffed Shells).

Recipe Overview

Prep time: 20 minutes (including seeding peppers and browning filling).
Cook time: 30–35 minutes (par-bake peppers + bake filled peppers).
Total time: about 55 minutes.
Servings: 4 stuffed peppers (1 pepper per person).
Difficulty: Easy.
Method: Sauté filling on the stove, mix with cream cheese and marinara, stuff par-baked bell peppers, then finish in the oven at 375°F (190°C).

My Experience Making This Recipe

I tested this recipe several times to get the texture right — too much sauce made the peppers soggy, and undercooked peppers felt tough. Par-baking the peppers 8–10 minutes at 375°F and draining excess meat fat gave me the best balance of tender pepper and creamy, not watery, filling (Irresistibly Creamy Garlic-Parmesan Stuffed Spaghetti Squash).

How to Make Creamy Pizza Stuffed Peppers

Start by halving and seeding 4 large bell peppers. Sauté 1 lb (450 g) ground beef or turkey with 1 small diced onion and 2 cloves minced garlic until browned; drain any excess fat. Stir in 1 cup marinara sauce, 4 oz (110 g) cream cheese softened, 1 cup shredded mozzarella, 1/4 cup grated Parmesan, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper; warm until smooth. Par-bake peppers at 375°F (190°C) for 8–10 minutes, stuff with the mixture, then bake covered for 20–25 minutes and uncover for the last 5 minutes to brown. For a fun twist, serve alongside crispy pizza-style waffles for the kids (Pizza Stuffed Waffles – variation).

Expert Tips for Success

Par-bake peppers: Roast them at 375°F for 8–10 minutes so they soften without losing structure; this prevents long oven times that dry out filling.
Drain and reduce: After browning meat, drain fat and simmer the filling 2–3 minutes to reduce excess liquid. If still thin, stir in 2–3 tablespoons breadcrumbs to thicken.
Use room-temperature cream cheese: It blends smoothly and prevents lumps in the filling — microwave a block for 10–12 seconds if you forgot to set it out.
Choose whole-milk mozzarella for better melt and flavor; low-moisture mozzarella gives stretch but can be drier. A quick broil 1–2 minutes at the end crisps the cheese nicely.
Equipment: Use a 9×13 baking dish to keep peppers upright or a rimmed baking sheet with foil for easier clean-up. An oven-safe skillet works well if you want to finish under the broiler.

How to Serve Creamy Pizza Stuffed Peppers

Serve one pepper per person with a crisp Caesar or mixed greens salad to cut through the richness.
For a low-carb side, pair with roasted cauliflower or a simple zucchini ribbon salad.
Make it a family-style dinner: slice the peppers in half lengthwise and arrange on a platter with fresh basil and red pepper flakes. Try a playful brunch pairing with savory pizza waffles (Pizza Stuffed Waffles) for a weekend treat.
For presentation, spoon a little extra warm marinara on the plate and top peppers with a sprinkle of fresh parsley or basil and grated Parmesan.

Storage and Reheating Guide

Refrigerate: Store cooled peppers in an airtight container or covered baking dish for 3–4 days.
Freezing: Bake fully, cool, then freeze in a single layer on a sheet pan before transferring to a freezer bag for up to 2 months. Label with date.
Reheating — oven: Thaw in the fridge overnight, then bake covered at 350°F (175°C) for 15–20 minutes until heated through; uncover and broil 1–2 minutes to re-crisp the top.
Reheating — microwave: Microwave on medium for 2–3 minutes, rotating halfway; expect softer pepper texture and possible sauce separation.

Recipe Variations

Vegetarian: Replace meat with 2 cups chopped cremini mushrooms and 1 cup cooked lentils or crumbled tempeh; season with smoked paprika for depth.
Dairy-free: Use 4 oz dairy-free cream cheese and vegan shredded mozzarella; add a tablespoon of nutritional yeast for savory flavor.
Low-carb / Keto: Keep the pepper whole and use extra cheese and pepperoni slices; omit breadcrumbs and use cauliflower rice on the side.
Spicy pepperoni version: Fold in 1/2 cup chopped pepperoni and 1/4 tsp red pepper flakes to the filling for a true pizza punch.

Nutritional Highlights

Good source of protein from the ground meat or plant-based substitute and calcium from cheese.
Each stuffed pepper serves as a vegetable plus entrée — roughly 350–500 kcal per serving depending on meat and cheese choices.
Allergen notes: contains dairy; may contain gluten if you add breadcrumbs. Adjust for dairy-free or gluten-free versions as noted. Portion guidance: plan one medium-large pepper per adult.

Troubleshooting Common Issues

Filling too watery: Simmer the filling to reduce liquid, drain cooked meat well, or stir in 2–3 tablespoons breadcrumbs or cooked rice to absorb moisture.
Peppers remain tough after baking: Increase par-bake time to 12 minutes or slice peppers in half lengthwise so heat reaches the center faster.
Cheese doesn’t brown: Move the pan to the top oven rack and broil for 1–2 minutes while watching closely to avoid burning.

Frequently Asked Questions

Q: Can I assemble these ahead and bake later?
A: Yes — assemble the peppers, cover tightly, and refrigerate for up to 24 hours. Bake at 375°F for 25–30 minutes; add 5–10 extra minutes if starting cold. If freezing, bake first then freeze for best texture.

Q: Can I use pre-cooked rotisserie chicken instead of ground meat?
A: Absolutely. Chop 2 cups cooked chicken and mix with the marinara and cheeses; reduce cooking time slightly since the chicken only needs warming through — bake 15–20 minutes at 375°F until steaming.

Q: How can I make this lighter without losing flavor?
A: Use lean ground turkey or chicken and swap half the cream cheese for plain Greek yogurt (add it off heat so it doesn’t separate). Increase herbs like oregano and fresh basil for added flavor without many calories.

Q: What size peppers work best?
A: Large bell peppers (about 4–5 inches tall) hold a generous filling and usually give one serving per pepper. Mini sweet peppers work for appetizers but will need shorter bake times and smaller portions.

Conclusion

If you want another take on pizza-stuffed vegetables, check out this detailed, low-carb variation: BEST Pizza Stuffed Peppers Recipe (Low Carb Pizza Variation!).

Creamy Pizza Stuffed Peppers