I came across these giant red bell peppers the other day and they were so pretty (and so on sale!) that I just had to buy them. And with so many spring colds going around, this seemed like the perfect way to get an extra dose of vitamin C. Did you know red bell peppers have more vitamin C than oranges?
Since the peppers were such a nice shape and good size, stuffing them seemed like the thing to do. But stuff with what? As it happens I had all the makings for homemade pizza, except crust. You know, sometimes things just fall into place. Obviously a pizza filled pepper was the solution to all my problems.
Now when you’re making a stuffed pepper, you’re faced with two choices: lop off the top and stuff them whole, or cut them in half and make boats. Since my peppers were so tall I opted for boats. This has the added benefit of being able to pick it up and eat it like pizza if you so desire (and if you’re willing to wait a bit for it to cool).
These were delicious. I’m not anti-crust myself, but if you’re searching for a more healthy, low-carb or gluten-free solution to pizza, give this a try! Feel free to vary the pizza toppings to your liking. I am not listing quantities because really it depends on how big your peppers are and how many you want to eat.
Pizza Stuffed Peppers
3-4 large red bell peppers (or any color)
Red or yellow cherry tomatoes, halved
Handful of basil, coarsely chopped
Salt & pepper
Dry or fresh oregano
Preheat oven to 400 degrees. Stuff peppers with veggies, pepperoni (if using) and cheese. I went for random placement so I could have a bit of everything in each bite. Don’t overfill or it will just melt everywhere. Lightly sprinkle with salt & pepper & oregano. Bake for 20 minutes or so, until cheese is melted and lightly browned on top.