Description
Healthy stuffed pizza peppers that come together in 35 minutes. You can use any of your favorite pizza toppings you prefer. A fun way to get your “pizza” fix.
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 (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
Instructions
- 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.
Notes
You might have quinoa leftover depending on how big your peppers are. I suggest freezing the quinoa so that the next time you want to make Pizza stuffed peppers you can be one step closer by having the quinoa already made. OR you can increase the amount of peppers you make in the first place 🙂
