Pizza Stuffed Peppers {Paleo, Whole30}

These low carb and paleo pepperoni pizza stuffed peppers are so simple to make and crazy delicious!  A hearty “pizza” mixture is baked in bell peppers and topped with the best dairy-free cheese sauce you’ll ever have!  These peppers are perfect for meal prep and reheat well too.  Dairy-free and Whole30 compliant.

I recently made bacon cheeseburger stuffed peppers and decided that a PIZZA version needed to be next!

Since peppers are great ON your pizza, I knew it was going to be a delicious combo.

And really, these stuffed peppers will seriously make your low carb + dairy free dreams come true!  With the BEST cheese sauce and a pizza-saucy beef, mushroom, and pepperoni mixture, you’ll love everything about these pizza stuffed peppers.

What You Need to Make Paleo Pizza Stuffed Peppers

Keep in mind that it can be tough to find pepperoni without any added sugar, so if you’re doing the Whole30 you may want to omit the pepperoni.

You can also sub in sausage for the ground beef if you prefer.  Here’s what you’ll need to prepare the stuffed peppers:

Cheese Sauce:

• Cashews
• Lemon Juice
• Water
• Olive or avocado oil
• Nutritional yeast (for cheesy flavor)
• Garlic powder
• Sea salt

Peppers:

• Ground beef, turkey, or sausage
• 4 bell peppers, any color
• Olive or avocado oil
• Onion
• Mushrooms, diced
• Sea salt and black pepper
• Oegano
• Basil
• Marinara sauce 
• Pepperoni or turkey pepperoni (optional)
• Crushed red pepper (optional)
• Fresh parsley (optional)

How to Make Pizza Stuffed Peppers

Cut the peppers in half lengthwise and remove the seeds and membrane. Spray a 9×13” baking dish with avocado oil spray and place the peppers in the dish face up. Preheat your oven to 375°F.

Heat a large skillet over medium-high heat and add the oil.  Add the onion and cook until translucent, then add mushrooms and continue to cook until softened – about a minute.  Season with sea salt and black pepper.

Crumble the meat into the skillet and season with more salt and pepper and the oregano and basil.  Cook, stirring occasionally and breaking up lumps, until browned.  Add the chopped pepperoni (if using) and stir to combine, then the sauce.  Cook another minute to heat through, then remove from heat.

Spoon the mixture into the peppers (they should be in the baking dish already) and pour 1/2 cup water into the bottom of the dish. Bake in the preheated oven for about 20 minutes, or longer if you want the peppers softer. I like the peppers to still have some crunch, so 20 minutes is perfect.

While the peppers bake, make the cheese sauce.  Place all ingredients in a high-speed blender or food processor. I used my NutriBullet for this and it was fast and easy. Blend on high speed until smooth and creamy.  The blender should warm the sauce a bit and the hot peppers will keep it warm as well.

When the peppers are done, spoon or drizzle the cheese sauce over the tops as desired and sprinkle with crushed red pepper and minced parsley if you like.  

How to Make Dairy Free Cheese Sauce with Cashews

If you own a blender you can make the most delicious dairy-free “cheese” sauce with cashews!

Everyone always goes wild over this sauce – which I why I repeat some version of it often in my recipes.

Since you’re making a small batch, a smaller blender like a Nutribullet works well.  Using a large blender is typically frustrating because the container is just too big for what you’re blending.

I don’t soak my cashews for this sauce, but doing so will soften them and give your blender an easier time.  Simply add all the ingredients, in no particular order, and blend until you get a creamy, thick sauce.

You might need to scrape the sides down and blend off and on for several minutes to get it really creamy, depending on your blender.  The end result is well worth it!

How To Meal Prep Stuffed Peppers

You can prep everything right up to the baking step ahead of time to have a quick dinner to throw in the oven!

With all the prep and stove top cooking done first, you can stuff the peppers, cover the baking dish and put it in the refrigerator until you’re ready to bake.  Don’t pour the water into the dish until right before baking.

The cheese sauce can also stay in the refrigerator until you’re ready to serve.  You’ll need to heat it just slightly in the microwave for best results.

I hope you’re ready for a seriously delicious dinner to satisfy all your pizza cravings without the carbs and dairy!  Enjoy!

Pizza Stuffed Peppers {Paleo, Whole30}

Pizza Stuffed Peppers {Paleo, Whole30}

These low carb and paleo pepperoni pizza stuffed peppers are so simple to make and crazy delicious! A hearty “pizza” mixture is baked in bell peppers and topped with the best dairy-free cheese sauce you’ll ever have! These peppers are perfect for meal prep and reheat perfectly. Dairy-free and Whole30 compliant.

Author: Michele Rosen

Prep Time: 15 minutes

Cook Time: 25 minutes

Course: Dinner

Cuisine: low carb, Paleo, Whole30

Keyword: beef, low carb, paleo, peppers, pizza, whole30

Servings: 8 stuffed pepper halves

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4.92 from 12 votes

Ingredients

Cheese Sauce:

• 3/4 cup raw cashews no need to soak
• 2 Tbsp fresh lemon juice
• 1/4 cup water
• 2 Tbsp

  avocado oil


  or olive oil
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1-2 Tbsp nutritional yeast

Peppers:

• 4 bell peppers any color
• 1 Tbsp avocado oil or olive oil
• 1 small yellow onion diced
• 1 cup mushrooms diced
• Sea salt and black pepper to taste
• 1 lb ground beef or ground turkey
• 1/2 tsp oregano
• 1/2 tsp basil
• 3/4 cup pizza sauce or marinara sauce
• 2 oz pepperoni or turkey pepperoni optional, chopped
• Crushed red pepper optional
• Fresh parsley minced (optional)

Instructions

Peppers:

1. Cut the peppers in half lengthwise and remove the seeds and membrane. Spray a 9x13” baking dish with avocado oil spray and place the peppers in the dish face up. Preheat your oven to 375°F.
2. Heat a large skillet over medium-high heat and add the oil. Add the onion and cook until translucent, then add mushrooms and continue to cook until softened - about a minute. Season with sea salt and black pepper.
3. Crumble the beef into the skillet and season with more salt and pepper and the oregano and basil. Cook, stirring occasionally and breaking up lumps, until browned. Add the chopped pepperoni and stir to combine, then the sauce. Cook another minute to heat through, then remove from heat.
4. Spoon the mixture into the peppers (they should be in the baking dish already) and pour 1/2 cup water into the bottom of the dish. Bake in the preheated oven for about 20 minutes, or longer if you want the peppers softer. I like the peppers to still have some crunch, so 20 minutes is perfect.

Cheese Sauce:

1. While the peppers bake, make the cheese sauce. Place all ingredients in a high-speed blender or food processor. I used my NutriBullet for this and it was fast and easy. Blend on high speed until smooth and creamy. The blender should warm the sauce a bit and the hot peppers will keep it warm as well.
2. When the peppers are done, spoon or drizzle the cheese sauce over the tops as desired and sprinkle with crushed red pepper and minced parsley if desired. Serve right away and enjoy!

Recipe Notes

*Nutrition includes the pepperoni and cheese sauce 

Nutrition

Calories: 313kcal

Carbohydrates: 11g

Protein: 16g

Fat: 23g

Saturated Fat: 6g

Cholesterol: 49mg

Sodium: 441mg

Potassium: 548mg

Fiber: 3g

Sugar: 5g

Vitamin A: 1962IU

Vitamin C: 80mg

Calcium: 29mg

Iron: 3mg

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