These creamy pizza stuffed peppers are a weeknight hero: soft-roasted bell peppers packed with seasoned beef (or plant protein), melty mozzarella, a rich cream-cheese base, and a bright hit of tomato sauce. I’ve made them dozens of times, adjusting seasoning and bake time until the filling stays creamy without making the peppers soggy.
Why Make This Recipe
- Big flavor: you get classic pizza seasonings—oregano, garlic, and tomato—concentrated in a single handheld serving.
- Balanced meal: peppers add vitamin C and fiber while the filling gives protein and satisfying fat.
- Family-friendly and kid-approved: the creamy cheese filling and familiar pizza flavors make this an easy win.
- Meal-prep friendly: make a tray on Sunday, reheat portions through the week.
- Personal note: I love this recipe because it gives pizza comfort without thawing dough or heating a whole oven for a pie, and it pairs well with quick salads and roasted sides. Also see a different vegetable-stuffed idea like this black bean and corn stuffed peppers for a meatless twist.
Recipe Overview
- Prep time: 20 minutes (plus 10 minutes to brown meat if using)
- Cook time: 25–30 minutes (bake at 375°F / 190°C)
- Total time: about 55 minutes (includes short cooling)
- Servings: 4 medium peppers (serves 3–4)
- Difficulty: Easy–Medium
- Method: Brown the filling, mix with cream cheese and seasonings, stuff halved peppers, then bake until the peppers are tender and the tops are golden.
My Experience Making This Recipe
On my first test I found the filling could become too loose if the peppers released a lot of water; I fixed that by seeding and patting peppers dry and cooking the filling until slightly reduced. I also learned that finishing under the broiler for 1–2 minutes gives a nice golden top without drying the filling.
How to Make Creamy Pizza Stuffed Peppers
Start by halving and seeding 4 medium bell peppers, patting them dry. Brown 1 lb (450 g) ground beef or turkey with 1 small diced onion and 2 cloves garlic, then stir in 3/4 cup marinara, 4 oz (115 g) cream cheese, 1/2 cup shredded mozzarella, 1 tsp dried oregano, 1/2 tsp red pepper flakes (optional), and salt to taste; cook briefly until the mixture is thick and cohesive. Stuff peppers, place in a 9×13-inch baking dish, cover with foil, and bake at 375°F (190°C) for 20–25 minutes; remove foil and broil 1–2 minutes if you want a browned top. Expect juicy, creamy filling and tender but intact pepper walls.
Expert Tips for Success
- Use medium-high heat when browning meat so it reduces and caramelizes quickly; this concentrates flavor and prevents watery filling. Also check out a ricotta-based stuffed-shell approach for a creamy texture inspiration beef stuffed shells with creamy ricotta filling.
- Pat peppers dry and roast cut-side down at 400°F (200°C) for 8–10 minutes if you prefer softer walls before stuffing.
- Drain excess liquid from the meat pan before adding cream cheese and sauce; start with less sauce and add until you reach a spreadable consistency.
- Use full-fat cream cheese for stability; low-fat versions can separate and become grainy. I like using a heat-proof rubber spatula to fold the filling so it stays silky.
- For even baking, nestle peppers in a rimmed baking dish so heat circulates and use foil to prevent the cheese from over-browning early.
How to Serve Creamy Pizza Stuffed Peppers
- Serve with a crisp green salad dressed with lemon vinaigrette to cut the richness.
- Make it a comfort platter: garlic bread or quick parmesan-roasted potatoes make good sides. You can also pair flavors similar to these loaded beef & bacon pizza bell peppers for inspiration.
- Garnish with fresh basil or chopped parsley and a drizzle of extra marinara for color and brightness.
- Offer a small bowl of chili flakes or hot honey for guests to customize spice and sweetness.
Storage and Reheating Guide
- Refrigerator: Store cooled stuffed peppers in an airtight container for up to 3–4 days.
- Freezer: Freeze individually wrapped peppers on a sheet tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat (oven): Cover with foil and bake at 350°F (175°C) for 15–20 minutes from chilled; add a few minutes if frozen and thawed.
- Reheat (microwave): Heat one pepper 1–2 minutes on high, then check and continue in 30-second bursts to avoid rubbery cheese. To regain some crispness, finish 3–5 minutes under a 400°F (200°C) broiler or in a hot skillet.
Recipe Variations
- Gluten-free: Omit breadcrumbs (if used) or use gluten-free breadcrumbs; confirm store-bought sauce is GF.
- Dairy-free: Replace cream cheese with cashew cream (about 1/2 cup blended cashews + 2 tbsp water) and use a dairy-free shredded cheese; bake slightly longer to set.
- Vegetarian: Swap meat for 2 cups cooked lentils, crumbled tempeh, or a mix of sautéed mushrooms and spinach; season with tomato paste and Italian herbs.
- Extra pizza-leaning: Add sliced pepperoni or chopped Italian sausage, and fold in 1/4 cup grated parmesan for a sharper, more savory profile. See a cheese-focused mini-peppers idea here everything cream cheese stuffed mini peppers for party-ready changes.
Nutritional Highlights
- Protein-rich: Ground meat or plant-protein options provide 20+ grams protein per serving (varies by choice).
- Veg-forward: Bell peppers deliver vitamin C, fiber, and antioxidants.
- Allergen note: Contains dairy (cream cheese, mozzarella); may contain gluten if breadcrumbs or certain sauces are used. Adjust for nut allergies if using cashew cream. Portion-sized servings (one half-pepper) keep calories moderate and pair well with a side salad for a balanced plate.
Troubleshooting Common Issues
- Problem: Filling too runny. Solution: Simmer the filling to reduce liquid before stuffing; use less sauce and a bit more shredded cheese or 1–2 tbsp breadcrumbs to bind.
- Problem: Peppers are undercooked while filling is hot. Solution: Par-roast peppers (8–10 minutes at 400°F / 200°C) or cut bake time by partially cooking them beforehand.
- Problem: Cheese separates or turns grainy. Solution: Use full-fat dairy and avoid cooking the cheese on very high heat for long; add cream cheese off direct heat and fold gently.
Frequently Asked Questions
Q1: Can I prepare these ahead and bake later?
A1: Yes — assemble stuffed peppers and cover tightly with plastic wrap; keep in the fridge for up to 24 hours. If chilled, add 5–10 minutes to the baking time; bake covered at 375°F (190°C) until warmed through.
Q2: Can I freeze stuffed peppers before baking?
A2: You can freeze both baked and unbaked peppers. For unbaked: flash-freeze on a tray, then bag for up to 2 months. Bake from thawed at 375°F (190°C) for 25–30 minutes. For baked, reheat from frozen at 350°F (175°C) covered until warm.
Q3: What peppers are best?
A3: Medium bell peppers (red, yellow, or orange) are ideal because they’re sweet and tender when baked. Green peppers are firmer and more bitter; if using them, par-roast or increase bake time slightly.
Q4: How do I prevent the bottom from getting soggy?
A4: Arrange peppers on a wire rack inside a rimmed baking sheet or use a shallow layer of marinara beneath them; this prevents the peppers from sitting in released juices. Also brown and reduce the filling to minimize excess moisture.
Conclusion
If you want a low-carb, pizza-flavored stuffed pepper with a reliable technique, this method delivers consistent results—creamy filling, well-seasoned, and pepper walls that hold their shape. For another trusted pizza-stuffed-peppers approach with a slightly different low-carb angle, see the BEST Pizza Stuffed Peppers Recipe (Low Carb Pizza Variation!).
Creamy Pizza Stuffed Peppers
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Containing
Description
Deliciously creamy pizza stuffed peppers filled with seasoned beef, mozzarella, and rich cream cheese, baked to perfection.
Ingredients
- 4 medium bell peppers
- 1 lb (450 g) ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 3/4 cup marinara sauce
- 4 oz (115 g) cream cheese
- 1/2 cup shredded mozzarella cheese
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt to taste
Instructions
- Preheat oven to 375°F (190°C).
- Halve and seed the bell peppers, patting them dry.
- In a skillet, brown the ground beef with the diced onion and minced garlic over medium-high heat.
- Stir in the marinara sauce, cream cheese, mozzarella, oregano, red pepper flakes, and salt; cook briefly until thick.
- Stuff the peppers with the filling, place them in a baking dish, cover with foil, and bake for 20–25 minutes.
- Remove foil and broil for 1–2 minutes for a golden top if desired.
Notes
Pat the peppers dry before stuffing to prevent sogginess. You can also par-roast the peppers for softer walls if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg