Low Cal Pepperoni Pizza Stuffed Peppers
Are you a pepperoni pizza fan? If you answered yes, I’m pretty sure you’re gonna LOVE these and so will your kids! They have all the fabulous flavors of a pepperoni pizza but made with very skinny, healthy ingredients. Each hearty serving has only 245 calories and 10g fat.
Why You'll Love My Low Cal Pepperoni Pizza Stuffed Peppers
If you're anything like me, you absolutely adore pizza but are always on the hunt for ways to enjoy those crave-worthy flavors without all the extra calories and guilt. Well, get ready to fall head-over-heels for my Low-Calorie Pepperoni Pizza Stuffed Peppers! This recipe is a total game-changer because it takes everything you love about a cheesy, savory pepperoni pizza and "skinnifies" it into a vibrant, veggie-packed sensation. We're ditching the heavy crust and instead stuffing colorful bell peppers with a fantastic mix of lean ground meat, zesty marinara, a touch of reduced-fat cheese, and of course, plenty of delicious pepperoni. It's the perfect way to satisfy your pizza cravings in a way that's incredibly satisfying, super nutritious, and won't derail your healthy eating goals. Plus, they're naturally gluten-free and loaded with vitamins from those gorgeous peppers. Trust me, these stuffed peppers are so flavorful and fun, you'll forget you're eating something healthy!Ingredients For Low Cal Pepperoni Pizza Stuffed Peppers
When you're whipping up my Low-Calorie Pepperoni Pizza Stuffed Peppers, every ingredient plays a crucial role in delivering that irresistible pizza flavor we all crave, but with a skinny twist! Here's a closer look at the stars of this dish:Red Bell Peppers
Our shining stars, the red bell peppers, are the perfect low-carb, nutrient-dense vessel for our pizza filling. Opt for large red bell peppers, about 3½ inches high and wide, because they're sturdy enough to hold all that deliciousness and big enough to make a satisfying meal. Red bell peppers are naturally sweet, which balances out the savory flavors of the pepperoni and sauce, and they're packed with Vitamin C and antioxidants. Using them instead of a traditional pizza crust is how we keep the calories and carbs way down while boosting the veggie content – a total win-win for a healthy diet!Onions
You know I love to add a punch of flavor wherever I can, and diced onions are fantastic for building a savory base. When sautéed, onions become sweet and aromatic, adding depth and complexity to our pizza filling. They're also full of beneficial compounds, but honestly, in this recipe, they're all about making that filling taste incredibly rich and satisfying. Plus, a little goes a long way to elevate the overall taste.Pizza Sauce
Choosing the right pizza sauce is key to getting that authentic pizza taste. I recommend a 16-ounce jar of your favorite pizza sauce, but here's a shopping tip: look for a brand with no added sugar or high-fructose corn syrup to keep things as "skinny" as possible. Many brands are loaded with extra sugar, which we definitely don't need. A good quality, flavorful marinara or pizza sauce will provide the perfect zesty and slightly sweet foundation for our pizza-stuffed peppers.Hormel’s 70% Less Fat Turkey Pepperoni
This is where the magic of "skinnifying" really happens! Hormel's 70% less fat turkey pepperoni is a lifesaver for pizza lovers like us. We're using 40 slices, each cut into quarters, to maximize that pepperoni flavor throughout the filling without all the extra fat and calories of traditional pepperoni. This turkey pepperoni still gives you that savory, slightly spicy kick you expect, but with a fraction of the guilt. It crisps up beautifully in the oven too, adding amazing texture to every bite.Dried Italian Seasonings & Red Pepper Flakes
To really bring home that classic pizza parlor aroma and taste, we're using ½ teaspoon of dried Italian seasonings. This blend typically includes oregano, basil, thyme, and marjoram, which are all essential for a robust pizza flavor. And if you like a little heat like I do, a dash of red pepper flakes will add a subtle warmth and kick, elevating the entire dish. Don't be shy if you like things spicier!Reduced-Fat Mozzarella Cheese (2%)
What's pizza without cheese, right? We're using 1 cup of shredded reduced-fat mozzarella cheese (2%), divided, to get that gooey, melty texture we all love, but with significantly less fat than full-fat mozzarella. This cheese still melts beautifully and gives you that satisfying stretch while keeping the calories in check. We'll use some in the filling and save some for the top to create that perfect golden-brown crust.Parmesan Cheese
Finally, a sprinkle of 4 teaspoons of grated Parmesan cheese adds a salty, nutty, and umami-rich finish to our stuffed peppers. Parmesan is incredibly flavorful, so a little goes a long way to boost the overall savory profile. It browns nicely in the oven, adding another layer of deliciousness to the top of our "pizzas."How to Make Low Cal Pepperoni Pizza Stuffed Peppers
Alright, my skinny chefs, let's get down to the nitty-gritty of bringing these amazing Low-Calorie Pepperoni Pizza Stuffed Peppers to life! Following these steps will ensure you get perfectly cooked, flavor-packed "pizzas" every time, and remember, it's all about making healthy eating delicious and easy.Step-by-Step Guide to Pizza Perfection!
1. Preheat and Prep Those Peppers!First things first, let's get that oven roaring! You'll want to preheat your oven to 400 degrees Fahrenheit. This ensures your peppers will cook evenly and the cheese will get beautifully bubbly and golden. While the oven is heating up, grab your 4 large red bell peppers. Carefully cut off the tops about an inch down from the very top – we're creating our "pizza bowls" here! Once the tops are off, it's time for a little spring cleaning: thoroughly clean out all the seeds and white membranes from the inside of each pepper. These bits can be bitter, and we want pure deliciousness. You can go ahead and discard the tops; we won't be needing them for this recipe. You're now left with perfect, vibrant red pepper cups, ready to be stuffed!2. Soften Those Onions for Flavor DepthNext up, let's give those diced onions a head start. Place them in a small microwave-safe bowl or even just on a plate. Pop them into the microwave for 1-2 minutes, just until they're slightly softened. This quick step helps to mellow their raw bite and allows their sweet, aromatic flavors to really shine through when mixed with the other ingredients, adding a wonderful depth to your pizza filling. Plus, it means less time cooking in the oven!3. Craft Your Pizza FillingNow for the fun part – mixing up our incredible low-cal pizza filling! Grab a medium-sized mixing bowl. Add your cooked, softened onions, the entire 16 oz jar of your chosen pizza sauce (remember our shopping tip for a no-added-sugar option!), all those flavorful cut-up Hormel's 70% less fat turkey pepperoni pieces, the ½ teaspoon of dried Italian seasonings, and a friendly dash of red pepper flakes (add more if you like it spicy!). Finally, stir in ½ cup of the shredded reduced-fat mozzarella cheese. Give everything a really good mix until it's all well combined. You want every spoonful of this filling to burst with pizza flavor!4. Stuff, Top, and Arrange for BakingTime to bring it all together! Carefully divide the delicious pizza filling you just made and stuff each bell pepper cup generously. Don't be shy; pack them full! Once they're stuffed, it's cheese time: top each stuffed pepper with about 2 tablespoons of the remaining shredded reduced-fat mozzarella cheese. This will give you that irresistible cheesy crust we all love on pizza. Then, for a final flourish and a boost of savory goodness, sprinkle each with 1 teaspoon of grated Parmesan cheese. Now, place each prepared pepper into a 9-inch baking dish. For perfectly tender peppers, pour 1 cup of water into the bottom of the baking dish. This creates a steamy environment that helps the peppers soften beautifully without drying out. Finally, loosely cover the dish with foil. Make sure the foil doesn't stick directly to the cheese, as it will melt. This initial covering helps cook the peppers through and keeps the cheese from browning too quickly.5. Bake to Perfection!Slide that baking dish into your preheated 400-degree Fahrenheit oven. Bake for 40 minutes with the foil loosely covering. This steaming period is crucial for getting those peppers nice and tender. After 40 minutes, remove the foil and pop them back in the oven for an additional 5 minutes, uncovered. This last uncovered bake allows the cheese on top to get wonderfully bubbly, golden, and slightly crispy – pure pizza perfection! If, after this time, your peppers aren't quite as soft as you'd like (they can vary slightly in thickness), feel free to cook them for about 5 minutes more, or until they reach your desired tenderness.6. Enjoy Now or Freeze for Later!Once your Low-Calorie Pepperoni Pizza Stuffed Peppers are out of the oven, let them cool for a few minutes before diving in. They are absolutely delicious fresh from the oven, but here's a pro-tip for meal prep: Once cooked, cooled, and wrapped individually, they freeze great! This makes them perfect for quick, healthy weeknight dinners. Just thaw and reheat when you're ready for another pizza fix!Helpful Tips About this Recipe
Makes 4 servings. Each serving, 1 stuffed pepper
Food Facts
Like baseball, pepperoni was invented in America. Pepperoni remains the most popular topping for pizzas in America, being served on more than 35% of all pizza orders.
Shopping Tips
I used Hormel’s 70% reduced-fat turkey pepperoni. You’ll find it in the luncheon meat section of most supermarkets. It’s so low in calories and fat compared to regular pepperoni. One serving (17 slices) has 70 calories and 4 grams of fat. If you can’t find it, substitute with reduced-fat salami.
There are several brands of jarred pizza sauce. I love Trader Joe’s, Prego’s or Ragu pizza sauce. If you can’t find it, use your favorite jar of pasta sauce.
WW Freestyle SmartPoints 5-Blue
WW SmartPoints 5-Green
WW PointsPlus 7
Food Facts
Like baseball, pepperoni was invented in America. Pepperoni remains the most popular topping for pizzas in America, being served on more than 35% of all pizza orders.
Shopping Tips
I used Hormel’s 70% reduced-fat turkey pepperoni. You’ll find it in the luncheon meat section of most supermarkets. It’s so low in calories and fat compared to regular pepperoni. One serving (17 slices) has 70 calories and 4 grams of fat. If you can’t find it, substitute with reduced-fat salami.
There are several brands of jarred pizza sauce. I love Trader Joe’s, Prego’s or Ragu pizza sauce. If you can’t find it, use your favorite jar of pasta sauce.
WW Freestyle SmartPoints 5-Blue
WW SmartPoints 5-Green
WW PointsPlus 7
| SKINNY FACTS: for 1 stuffed pepper 245 calories, 10g fat, 3g sat. fat, 16mg chol, 18g prot, 26g carbs, 4g fiber, 1129mg sod, 6g sugar |
| FACTS: for SmartPoints 180 calories, 3g sat. fat, 6g sugar, 16g protein |
Low Cal Pepperoni Pizza Stuffed Peppers
Ingredients
- 4 large red bell peppers (each about 3½ inches high and 3½ inches wide)
- 1 cup onions, diced
- 1 (16 oz) jar pizza sauce, see shopping tips
- 40 slices Hormel’s 70% less fat turkey pepperoni (each slice cut into four’s) see shopping tips
- ½ teaspoon dried Italian seasonings
- A dash red pepper flakes
- 1 cup shredded reduced-fat mozzarella cheese (2%), divided
- 4 teaspoons Parmesan cheese, grated
Instructions
- Preheat oven to 400 degrees. Cut off the tops of 4 bell peppers about 1-inch down from top. Clean out seeds and membranes. Throw away the tops.
- Add diced onions to a small microwave bowl or plate. Cook in microwave 1-2 minutes, to soften.
- In a medium bowl, add cooked onions, pizza sauce, pepperoni, Italian seasonings, red pepper flakes, and ½ cup mozzarella cheese. Mix well. Divide sauce and stuff each bell pepper. Top each stuffed pepper with 2 tablespoons shredded mozzarella cheese. Next, sprinkle each with 1 teaspoon Parmesan cheese. Place each in a 9-inch baking dish. Pour 1 cup water in the bottom of baking dish. Loosely cover the dish with foil so it doesn’t stick to top as cheese begins to melt. Bake for 40 minutes. Remove foil and bake additional 5 minutes, uncovered. If peppers are not soft enough, cook about 5 minutes more.
- Once cooked, cooled and wrapped, they freeze great!
Nutrition
Serving: 1stuffed pepperCalories: 245kcalCarbohydrates: 26gProtein: 18gFat: 10gSaturated Fat: 3gCholesterol: 16mgSodium: 1129mgFiber: 4gSugar: 6gBlue Smart Points: 5Green Smart Points: 5Plus Points: 7
Tried this recipe?Let me know how it was!