Description
Bright and melty, these Pizza Stuffed Mini Peppers deliver classic pizza flavor in every bite. Perfect for parties and quick appetizers.
Ingredients
Scale
- 600 g (1.3 lb) mini sweet peppers
- 120 g (1/2 cup) pizza sauce
- 200 g (7 oz) low-moisture mozzarella, shredded
- 30 g (1/4 cup) grated Parmesan
- 1 tsp (2.5 g) Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 15 ml (1 tbsp) olive oil
- 3/4 tsp kosher salt
- Fresh basil leaves, thinly sliced for garnish
- 100 g (3.5 oz) mini pepperoni slices or finely diced cooked Italian sausage (optional)
Instructions
- Preheat the oven to 220°C (425°F). Wash and dry mini sweet peppers, slice each lengthwise and remove seeds. Place cut-side up on a parchment-lined baking sheet, brush lightly with olive oil, and sprinkle with kosher salt and Italian seasoning.
- Roast the peppers for 8–10 minutes until skins are slightly blistered and flesh is tender but holds shape.
- Spoon about 1 tsp pizza sauce into each pepper half; top with mozzarella and a sprinkle of grated Parmesan. If using, add mini pepperoni on top.
- Bake for 5–7 minutes until cheese is melted and bubbly. Optionally switch to broil for 45–60 seconds for a charred top.
- Remove from oven, let rest for 2 minutes, then garnish with fresh basil and red pepper flakes if desired. Serve warm.
Notes
Avoid overfilling peppers to prevent sogginess. Use freshly grated mozzarella for best melt. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed mini pepper halves
- Calories: 210
- Sugar: 6g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg