These Stuffed Pizza Peppers put a healthy spin on deep dish pizza. They explode with flavor, while cutting the fat, calories and sodium of a regular slice. You won't have that heavy feeling after you indulge in these peppers, and you won't need a nap!

I don't count calories as I find that it's a distraction to eating good, whole, real foods. Plus calories are NOT created equal. But if you want to compare this to a regular slice of pizza – you're going to be eating about 1/4th of the calories so you can go ahead and indulge in two or three of these delicious stuffed peppers.

I filled these peppers with a mushroom mixture as I find mushrooms give it a more “meaty” texture, but you could use any vegetables you prefer. Veggies mixed with pizza sauce really disguise the tastes so you'll be able to sneak some vegetables in to veggie haters. If you don't have pizza sauce on hand – you could also use marinara or pasta sauce. I did this, but it did make the mushroom mixture a little watery so pizza sauce is best. I usually don't eat vegan cheese a lot, but the options out there are becoming healthier and tasting a lot better. I did use some to top these. You could also make your own cashew parmesan cheese that's a good healthy option.

These Stuffed Pizza Peppers don't last long in my house so I've never tried to store them for leftovers. I have eaten them a few hours later and they were still good, but I suggest serving them immediately for best results.


Stuffed Pizza Peppers

Please Use All Organic Ingredients When Possible!
Course Dinner
Cuisine American, Italian
Keyword oil-free, pizza, stuffed peppers
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1 2-3 people
Author Megan Lawson



  • Preheat oven to 350 degrees and line a baking sheet with parchment paper. Cut peppers lengthwise and scoop out seeds.
  • Heat a skillet on medium heat and add in onions, mushrooms, oregano, garlic powder, thyme, salt and pepper. Sauté for 5-7 minutes. I use splashes of water to keep the veggies from sticking instead of adding oil. Then add in the pizza sauce, mixing it all together.
  • Scoop the mushroom mixture into each pepper on the baking sheet. Place them in the oven for 25 minutes. If you want to add a vegan cheese - take them out, cover with cheese and put back in the oven until it is melted, about 3-4 minutes. 
  • Top with fresh basil or red pepper flakes and serve immediately. These are best enjoyed right away. I've had them a few hours later and they are still good, but the mixture can make the peppers get too soft if it sits too long. I'm not sure how well they would hold up the next day. 


  • These look fantastic! I indulge in pizza way too often (and I'm craving some right now!) so I love that I can have my pizza and not feel guilty afterward :)

  • Liz says:

    Oooh, I love these! The mushrooms were a terrific addition!!!

  • What a a fun and healthy twist on pizza! Yum!

  • Madi says:

    I have to make these for pizza night! Yum!

  • Jennifer says:

    This is so genius!!! LOVE this lightened up version!

  • I need to try these, peppers are my favorite part of pizza! And these are way healthier.

  • Amanda says:

    Loving this recipe!

  • These look so good! I love stuffed peppers and can't wait to try this recipe!

  • Heather says:

    This is such a great recipe! I am not a huge fan of traditional stuffed peppers but I would adore this!

  • Rebecca says:

    This is a wonderful, healthy spin on deep dish pizza. All the flavour with none of the worry!

  • mira says:

    These look so good! And healthy :) Pinned to try them!

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