It is my goal in life to create ways to enjoy pizza in a healthier way. Really, isn’t that everyone’s goal in life to have your cake and eat it too?! I mean have your pizza and eat it too ha! Today I bring you my 35 Minute Pizza Stuffed Peppers! The best of both worlds: stuffed bell peppers + all your fave pizza ingredients = BEST MEAL EVER!!!
I know that a lot of people argue that if you’re going to have pizza than you just want pizza, right?! I totally get that. Trust me I’m not saying these 35 Minute Pizza Stuffed Peppers should ever replace your occasional pizza treat BUT they are a fun, healthier twist on your more indulgent pizza meal and it’s worth giving them a try. Besides my pizza-loving/worked-at-a-pizza-place-for-8-years husband fully approves of these 35 minute Pizza Stuffed Peppers! Emily: 1, Pizza: 0!!!!! 😉
The second best part of these 35 minute Pizza Stuffed Peppers is that they only take 35 minutes to make!! Weeknight healthy pizza meal here we come!! Normally stuffed peppers can take over an hour because you’ve gotta cook the peppers in the oven until they are soft and tender. My little shortcut is to par boil the peppers for 2 minutes to soften them up then you only need to bake them for 15 minutes to warm everything through and melt that cheese! Pure genius if you ask me! The only downfall is that you have one more large pot to wash than if you would have baked the peppers – BUT if you’re cooking dinner you shouldn’t be doing the dishes too, just sayin’. And if you are doing the dishes than I think a quicker meal on the table wins over one extra dish to wash. Dinnertime is not much fun when when you’re hangry, amiright?!
35 Minute Pizza Stuffed Peppers are super fun because you can customize them with any toppings you prefer. The base and the “crust” of the pizza is cooked quinoa mixed with pizza sauce – gluten free and packed with protein and fiber. After that the sky is the limit. Top the peppers with chopped onion, mini pepperonis, cooked sausage, chopped mushrooms, black olives, green pepper (more bell pepper is never a bad thing), and of course cheese! Basically anything that you would want on your normal pizza you can throw on these bell peppers! You could even swap the pizza sauce for pesto sauce and throw some mozzarella on top with some artichoke hearts! UMMM someone please do me a favor and make that one!
These little peppers are comforting, satisfying, hearty, fun, and give you a lot of the tastes and smells of baking a up a traditional pizza. I don’t have kids, but I imagine kids would love to help out with the toppings for these 35 Minute Pizza Stuffed Peppers. Sounds like something my 5 year old heart would love!
Looking for more healthier pizza recipes? Try my Easy Cauliflower Pizza Crust (GF), Eggplant Pizzas, or my Green Chicken Enchilada Pizza (GF). Also be sure to check out my Greek Quinoa Stuffed Peppers for more stuffed pepper action!
I hope you love these 35 Minute Pizza Stuffed Peppers as much as we do. If you make it leave a comment and let me know how you like it. Also snap a picture and tag it #robustrecipes on Instagram so I can see your creations! 🙂
- 1 cup uncooked quinoa
- 1 15 ounce can pizza sauce
- 4 bell peppers, any color you prefer
- Topping possibilities
- ½ cup shredded cheese (any type you prefer)
- mini pepperoni (can use regular sized pepperonis if you want here but the mini are easier to work with and space out on the pepper)
- black olives, sliced
- red onion, chopped
- green bell pepper, chopped
- cooked sausage
- chopped mushroom
- leftover cooked chicken
- Any other toppings you would normally put on your pizza, only cut a little extra small if possible
- Heat your oven to 350 degrees Fahrenheit.
- Cook the quinoa: combine the 1 cup quinoa with 2 cups water in a small sauce pot. Cover and bring to a boil, reduce to a simmer and simmer for 15 minutes. Remove from the heat and stir in the pizza sauce, keep covered until ready to use.
- Prepare the peppers: Fill a large stock pot with a lid with water. Bring to a boil. While the water is coming to a boil slice your peppers in half lengthwise. Use a paring knife to carefully cut out the seeds and any membranes (see photo). Once the water has reached a boil remove the lid and add the pepper halves. Boil for 1 to 2 minutes, or until slightly tender. Drain and rinse under cold water. Use a paper towel to dab the peppers dry (don't have to be perfect just get some of the moisture off)
- Stuff the peppers: Place the peppers in a 9X13 baking dish. Stuff each pepper half with some of the quinoa mixture, leaving about 2 inches of space for toppings. Add desired toppings to each pepper, cover with shredded cheese and top with more desired toppings.
- Bake peppers: Bake the peppers for 10 to 15 minutes or until the cheese is melted and everything is warmed through. Serve immediately. Store leftovers in the fridge for up to 5 days.
Nutrition facts are calculated for 8 servings (1 pepper half per serving). It does not include the toppings since you can add anything you want to the toppings. The facts only include the peppers, quinoa, and pizza sauce.