Mini Pepper Pizzas
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.
Equipment
- cutting board
- small melon scoop
- measuring cups
- measuring spoons
- small spoon
- small rimmed baking tray (lined with greased foil or parchment paper)
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Ingredients
- 12 ounce bag sweet mini peppers halved, with membranes and seeds scooped out
- ⅔ cup pizza sauce I like pizzeria style because it's thicker
- 1 cup shredded mozzarella cheese feel free to use shredded Italian blend instead
- ½ cup mini pepperoni you can also slice the regular size into quarters
- pizza seasoning I like McCormick's Get a Pizza This
Instructions
- Preheat oven to 400℉.
- Rinse 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.
- Fill each pepper cavity with small spoonfuls of pizza sauce--just enough to coat.
- 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.
- Add 2-3 mini pepperoni to each pepper.
- Sprinkle all the peppers with a dash of pizza seasoning.
- Bake, uncovered, in a 400 degree oven for 8-10 minutes, or until cheese is slightly bubbling and lightly browned.
- Allow to set and cool for a few minutes before serving.
- Store leftovers 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.
Notes
- 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.
Tried this recipe?Let us know how it was!