Low Carb Stuffed Pizza Peppers

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  • prep time

    prep time

    12 min

  • cook time

    cook time

    22 min

  • ready time

    ready time

    34 min

Low Carb Stuffed Pizza Peppers

These stuffed peppers are loaded with pizza inspired flavorings from oozy melted cheese to Italian salami and salty olives.

Perfect for snacks or lunches, these peppers are most delicious served hot from the oven with a simple green side salad.

  • Net Carbs

    5.9 g

  • Fiber

    2.5 g

  • Total Carbs

    8.4 g

  • Protein

    8.8 g

  • Fats

    19.7 g

239 cals

Low Carb Stuffed Pizza Peppers

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Hard Salami Deli Slices by Market Pantry

    Hard Salami Deli Slices by Market Pantry

    4 slices

  • Sundried Tomatoes In Oil by Pastene

    Sundried Tomatoes In Oil by Pastene

    3 pieces

  • Oregano, Dried

    Oregano, Dried

    2 teaspoon

  • Basil

    Basil

    2 tablespoon, chopped

  • Red Bell Peppers, Raw

    Red Bell Peppers, Raw

    1 large - 3" diameter x 3 3/4"

  • Green Bell Pepper

    Green Bell Pepper

    1 large - 3" diameter x 3 3/4"

  • Shredded Cheddar

    Shredded Cheddar

    ¾ cup, grated

  • Black Olives

    Black Olives

    ⅓ cup, sliced

  • Parmesan Cheese, Dry (grated)

    Parmesan Cheese, Dry (grated)

    ¼ cup, grated

  • Olive Oil

    Olive Oil

    2 tablespoon

Recipe Steps

steps 8

34 min

  • Step 1

    Preheat the oven to 395 degrees Fahrenheit.
  • Step 2

    Slice the peppers in half length ways and remove the core and seeds. Arrange the peppers on a shallow oven tray, drizzle with a tablespoon of olive oil and roast for 10 minutes until tender.
    Step 2
  • Step 3

    Whilst the peppers are roasting, roughly chop the olives, tomatoes and salami and set aside.
    Step 3
  • Step 4

    Add the grated cheddar to a mixing bowl and combine with the dried oregano.
    Step 4
  • Step 5

    Remove the peppers from the oven, keeping them on the tray, and dividing evenly, spoon the herby cheese mixture into the base of each pepper.
    Step 5
  • Step 6

    Toss the olive and tomato mixture together to combine and divide between each pepper, layering on top of the cheese.
    Step 6
  • Step 7

    Sprinkle the sliced salami over the top of the peppers and scatter over the parmesan. Drizzle with the remaining olive oil.
    Step 7
  • Step 8

    Return to the oven for a further 10-12 minutes until cooked through, the peppers are tender and the cheese has melted. Scatter with fresh basil to serve.

Comments 1

  • Ilsefewer

    Ilsefewer 4 years ago

    The taste was good but they are so oily. Its just a pool of oil