Supreme Pizza Stuffed Bell Peppers

Supreme Pizza Stuffed Bell Peppers
I could eat pizza every single day- breakfast, lunch, and dinner. Seriously, cold pizza makes the best breakfast. I think Julia Child is quoted saying, “A party without cake is just a meeting.” The same could be said about pizza! Every happy occasion or accomplishment I can remember has been celebrated with a slice of cheesy, saucy, carbs. Remember, I just celebrated my last marathon with a fat piece of Chicago style pizza? Unfortunately, as a dietitian, I am basically forbidden to eat pizza that many times a day- it’s in the bylaws. Therefore, I have to get creative and disguise it into other dishes. Add a little sauce,mozzarella, and pepperoni and you hardly miss that traditional triangle. My goal is to turn my entire diet into pizza flavored foods.
  1. Pizza oatmeal.
  2. Pizza salad.
  3. Pizza ice cream.
I’m totally kidding. . . I guess. Pizza stuffed peppers are real, though. I absolutely have no room for plain cheese pizza in my life; I want all the toppings. So, these stuffed peppers are like eating a slice of supreme pizza. This recipe is a full meal; high in protein, vegetables, whole grains, and flavor! I’m adding more pizza into the world one meal at a time.

Supreme Pizza Stuffed Peppers

Yield: 6 peppers Ingredients
  • 1 cup quinoa
  • ¾ cup mozzarella cheese, shredded
  • 1 clove garlic
  • 4 oz mushrooms, finely diced
  • ¾ cup pepperoni slice, cut in fourths
  • ½ lb. ground turkey, ground beef, or ground sausage
  • 2 teaspoons dried oregano
  • 1 teaspoon parsley
  • pinch of red pepper flakes (optional)
  • 2.25 ounce can sliced black olives
  • 2 cups baby spinach
  • 1.5 cups red pasta sauce
  • 6 large bell peppers
  1. Preheat oven to 375 degrees.
  2. Cut the top 1/4 off the bell peppers and remove the seeds and membranes, place bell peppers in a large baking dish and set aside.
  3. In a medium pot over medium heat, add 1 cup quinoa and 2 cups water. Cook according to quinoa instruction.
  4. Meanwhile, heat a large saute pan over medium high heat. Add the meat and cook until done. Add the mushrooms, parsley, oregano, and crushed red pepper into the pan and cook until mushrooms are slightly soft, 2-3 minutes.
  5. Add spinach and garlic and let cook (while stirring) for an additional minute.
  6. Remove mixture from heat and add in olives, pasta sauce, cheese, pepperoni, and cooked quinoa. Mix until well combined.
  7. Fill bell peppers with mixture and bake for 20 minutes. After 20 minutes, remove from oven and top peppers with mozzarella cheese, return to the oven for 5-10 minutes, or until peppers are cooked and cheese is browning and bubbly.
*** I prefer to prepare the inside mixture a day in advance for simpler cooking. Nutrition Information
  • 250 calories
  • 24 carbohydrates
  • 8.5 g fat
  • 18 g protein
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