Roasted mini peppers are filled with seasoned pizza sauce, gooey mozzarella cheese and savory mini pepperoni. These easy to make Mini Pepper Pizzas are so incredibly delicious and poppable. It’s impossible to eat just one!
I have been in love with mini peppers ever since I discovered them in their cute little bag at my local grocery store. They’re colorful, sweet. mild and crunchy. Low in calories, they were practically begging to become my new favorite snack!
Mini peppers are incredibly fun to stuff. Simply slice them in half, scoop out the seeds, and you’ll have little mini pepper boats just waiting for a tasty filling. One of my all time favs is using cream cheese–see Stuffed Mini Peppers.
But when I get in a pizza mood (which, I’ll admit, happens often), I make these incredibly delightful Mini Pepper Pizzas. They’ve got all the best parts of a pizza without the carb guilt! Plus they’re incredibly easy to make and only bake for 10 minutes!
Mini pepper pizza poppers make a great lunch, party or game day appetizer, and a fun after school snack. Sweet, crunchy, cheesy and delicious, they always fly off the serving tray!
Why You’ll Love It
| Super easy recipe- Delish mini pepper pizzas only take about 10 minutes to make and 10 minutes to bake! Only 5 ingredients- It doesn’t get much simpler when you want to whip up a delicious and fun snack or appetizer! Highly customizable recipe- Feel free to add your favorite pizza toppings. From diced mushrooms, onions and olives to crumbled bacon and more, the possibilities are endless. Kid and family approved- Kids not only enjoy eating these, they also enjoy helping to assemble them! Low in carbs- Mini pepper pizzas are so gooey, cheesy, crunchy and flavorful, you won’t even miss the crust–I promise! |
Ingredients for Mini Pepper Pizza Poppers
For a full list of ingredients and measurements, see the printable recipe card below
- Sweet mini peppers- these peppers are mild and crunchy and are typically sold in pre-packaged bags (you can also use mini bell peppers for this recipe); try to get a pack that has a variety of colors and sizes that aren’t too narrow or small
- Pizza sauce- I typically use pizzeria style pizza sauce for this recipe because it’s a little thicker
- Shredded mozzarella cheese- you can’t have a pizza snack without the cheese! My other fav for this is a shredded Italian blend.
- Mini pepperoni- this fits well on the mini peppers. If you can’t find it, buy regular size and cut into quarters.
- Pizza seasoning- my fav is McCormick’s Get a Pizza This! You can make this recipe without it, but it does add additional flavors that take these mini pepper pizzas .to the next level.
Click here for a list of equipment needed for this recipe.
- cutting board and chef’s knife
- small melon scoop (optional, but handy for scooping out the pepper membranes and seeds)
- measuring cups
- measuring spoons
- small spoon
- small baking tray, lined with parchment paper or greased foil
How to Make Mini Pepper Pizzas
For a more detailed set of instructions, see the printable recipe card below.
- Wash the mini peppers; halve and scoop out the membranes and seeds.
- Fill each pepper cavity with a teaspoon of pizza sauce.
- Sprinkle two generous pinches of mozzarella cheese on top.
- Arrange 2-3 mini pepperonis over the cheese, depending on the size of the pepper.
- Add a dash of pizza seasoning.
- Bake on a prepared pan for 10 minutes or until cheese is bubbling and slightly brown.
- Allow to cool off for a few minutes and enjoy!
Helpful Tips for this Recipe
- I like to keep the pepper stems on for aesthetic appeal. I also think it sometimes makes them easier to pick up!
- A small melon scoop comes in handy for removing the membranes and seeds. I like to place the peppers under running water after I do this to flush them out to make sure there’s no seeds remaining. Then I just pat them dry with a paper towel before filling.
- If you can, choose a rimmed baking pan that’s only slightly bigger than the mini pizza peppers. This way, you can arrange them side by side without some of them falling over! I arrange the peppers on the pan before I fill them.
Storing Delish Mini Pepper Pizzas
Store in an airtight container and keep refrigerated. Enjoy within 5 days.
To reheat, place in a preheated 375 degree oven for 5-8 minutes, or until heated through.
What to Serve with this Mini Pepper Pizzas Recipe
- For parties, luncheons, tailgates, and potlucks, serve alongside Turkey and Cheese Pinwheels, Zesty Ranch Cheese Ball, Stuffed Mini Peppers, Cajun Snack Mix and Parmesan Herb Seasoned Pretzels.
- For an extreme pepperoni pizza theme, make Cheesy Pepperoni Pizza Sliders and Pepperoni Pizza Dip!
- For an oven baked family meal, try Mexican Stuffed Peppers! It’s our favorite!
Mini Pepper Pizzas
Description
Mini Pepper Pizzas have the best parts of a pizza without all the carb guilt! Plus they're incredibly easy to make and only bake for 10 minutes!
They make a great lunch, party or game day appetizer, and are a fun after school snack. Sweet, crunchy, cheesy and delicious, they always fly off the serving tray!
Mini Pepper Pizzas
How to Make Mini Pepper Pizzas:
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Wash the mini peppers; halve lengthwise and scoop out the membranes and seeds. Arrange the peppers on a small rimmed baking pan, lightly greased with olive oil.
It's easier to assemble the pepper pizzas on the pan. This avoids having to transfer them. -
Fill each pepper cavity with small spoonfuls of pizza sauce--just enough to coat.
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Depending on the size of the pepper, add 2-3 generous pinches of cheese to each. Tuck the cheese in to minimize spillage during baking.
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Add 2-3 mini pepperoni to each pepper.
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Sprinkle all the peppers with a dash of pizza seasoning.
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Bake, uncovered, in a 400 degree oven for 8-10 minutes, or until cheese is slightly bubbling and lightly browned.
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Allow to set and cool for a few minutes before serving.
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Store leftovers in an airtight container and keep refrigerated. Enjoy within 5 days.
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To reheat, place in a preheated 375 degree oven for 5-8 minutes, or until heated through.
Note
- I like to keep the pepper stems on for aesthetic appeal. I also think it sometimes makes them easier to pick up!
- A small melon scoop comes in handy for removing the membranes and seeds. I like to place the peppers under running water after I do this to flush them out to make sure there's no seeds remaining. Then I just pat them dry with a paper towel before filling.
- If you can, choose a rimmed baking pan that's only slightly bigger than the mini pizza peppers. This way, you can arrange them side by side without some of them falling over! I arrange the peppers on the pan before I fill them.
