Pizza Supreme Stuffed Peppers

by Kelli H. on August 4, 2013

I made these peppers last Thursday for dinner and they were delicious. Usually when I’m making a new recipe, I can tell how it’s going to turn out. Sometimes I just have a way of knowing. Things are just going smoothly and everything is coming together perfectly. That’s when I know it’s most likely going to be a keeper. That was the case with these peppers.

I’ve made lots of stuffed peppers on my blog, but the one thing I’ve never done before when prepping stuffed peppers is to boil the peppers in a pot of water before stuffing them. I usually cut them in half and then cover them with foil and bake them. When they’re cut in half they cook faster, so I never really thought to boil them first. I see why it’s a good idea to boil them first since this recipe uses the whole pepper to be stuffed. Believe me I say you don’t want to skip this step. It’s vital for the peppers to be cooked all the way through.

Pretty much anytime a recipe calls for ground sausage it’s guaranteed to win mine and David’s stomachs over. This was one of those recipes. All the flavors just taste exactly like a supreme pizza. Though I don’t usually like pizza supreme’s, I do love this recipe. Think of it as a low carb pizza supreme. I’m sure since it has the word “pizza” in it the kids will love it too. Served with a side salad this would be a perfect meal. It doesn’t take too long to make either, so you’re totally capable of making this during the week.

Pizza Supreme Stuffed Peppers
Adapted from Heather Disarro

4 large bell peppers
1 tablespoon olive oil
1 onion, chopped
1 pound ground Italian sausage
1.5 cups prepared marinara sauce
3/4 cup shredded parmesan cheese

1. Preheat oven to 375 degrees.

2. Bring a large pot of water to a boil. Cut the stems off the bell peppers and scrape the seeds out of each pepper. Once the water is boiling, drop the peppers in the water and boil for 10 minutes. Remove carefully after time is up.

3. In a large saute pan over medium heat add olive oil and onions. Saute for about 7 minutes until onions are soft and transluscent. Add in sausage and saute until cooked. Add 1 cup marinara sauce to the mixture and let simmer for about 5 minutes.

4. In a baking dish pour 1/2 cup of marinara sauce in the bottom. Fill each pepper with the sausage filling to the top. Set peppers in dish and top with shredded parmesan cheese. Bake for 20 minutes. 

{ 4 comments… read them below or add one }

Tiff @ Love, Sweat, and Beers August 5, 2013 at 5:37 pm

Mmmm, you had me at pizza. 😉 I half-boil and half-steam my peppers before baking. I boil them in water with the lid on the pot while I prep the other ingredients. Just have to make sure they don’t get too mushy!


natalie @ once upon a cutting board August 6, 2013 at 2:39 am

The first time I made stuffed peppers I didn’t precook them using any method before stuffing and baking them and they were way too crunchy; once I discovered you’re supposed to cook them first I realized how good they are! I haven’t made whole ones though so I’ll keep the boiling trick in mind!


Val August 6, 2013 at 11:37 pm

These have to be the best sounding stuffed peppers, ever.


Janelle August 13, 2013 at 4:49 pm

OMG – just made these last night and so simple, so fast and so good! I added a little mozzarella on top of the parmesan for even more pizza flavor. I am looking forward to lunch today for my leftovers, yum.


Leave a Comment

Previous post:

Next post: