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Meat Lovers Pizza Stuffed Peppers Recipe
Ash Tyrrell

Meat Lovers Pizza Stuffed Peppers Recipe

I have to admit, the first time I made these meat lovers pizza stuffed peppers, I was hooked instantly. The combination of juicy bell peppers stuffed with all my favorite pizza toppings is pure comfort food heaven.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers – I prefer red or yellow for their sweetness and bright presentation.
  • 200 g ground beef – Use fresh lean beef for the best flavor and less grease.
  • 100 g Italian sausage – Adds rich herby flavor; remove casing if needed.
  • 1 cup marinara or pizza sauce – Homemade or high-quality store-bought works best.
  • 1 cup shredded mozzarella cheese – Grate fresh mozzarella for the creamiest melt.
  • 1/2 cup grated cheddar cheese – Adds a sharp contrast to the mozzarella.
  • 50 g pepperoni slices – Thin slices work better for even distribution.
  • 1 small onion finely chopped – Provides a mild sweetness when cooked.
  • 2 cloves garlic minced – Fresh garlic adds punchy flavor.
  • 1 tsp dried oregano – Essential for authentic pizza taste.
  • 1 tsp dried basil – Complements oregano and enhances aroma.
  • Salt and pepper to taste – Always taste as you go.
  • 1 tbsp olive oil – Helps sauté the meat and veggies evenly.

Method
 

  1. Start by cutting the tops off the bell peppers and removing seeds and membranes. I like to rinse them quickly under water to ensure they’re completely clean. This creates a perfect vessel for the filling.
  2. Heat olive oil in a frying pan over medium heat. Sauté onions and garlic until fragrant, then add ground beef and sausage. Cook until browned, seasoning with salt, pepper, oregano, and basil for that classic pizza flavor.
  3. Once the meat is cooked, stir in the marinara sauce and half of your shredded cheese. I always taste the mixture to adjust seasoning before stuffing the peppers—it makes a huge difference.
  4. Use a spoon to fill each pepper generously with the meat and cheese mixture. Don’t pack them too tightly, or they might overflow while baking.
  5. Place stuffed peppers upright in a baking dish and sprinkle remaining cheese on top. Bake at 180°C (350°F) for 20-25 minutes until peppers are tender and cheese is golden and bubbly.
  6. Let the peppers cool for a few minutes before serving. I love adding fresh basil or a drizzle of olive oil for an extra touch of flavor.

Notes

  • I always toast the peppers in the oven for 5 minutes before stuffing to soften them slightly.
  • Mixing mozzarella with cheddar gives a perfect gooey yet flavorful topping.
  • Don’t overfill the peppers—leaving a little space prevents spills while baking.
  • I like using fresh herbs on top for color and extra taste.
  • Using a metal baking dish helps the bottoms cook evenly and prevents sogginess.