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mini pepper pizzas

The Best Low Carb Peppers Pizza

Kitchen Ready Betty
This low-carb peppers pizza recipe delivers all the cheesy, saucy goodness of your favorite takeout without the heavy dough. Baking in just 10 minutes, these bite-sized snacks are the perfect effortless choice for party appetizers, quick lunches, or a fun after-school treat!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Rest Time 3 minutes
Total Time 23 minutes
Course Appetizers, Snacks
Cuisine American, Italian
Servings 12
Calories 63 kcal

Equipment

  • cutting board
  • chef's knife
  • 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.

Nutrition

Calories: 63kcalCarbohydrates: 3gProtein: 6gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 19mgSodium: 307mgPotassium: 152mgFiber: 1gSugar: 2gVitamin A: 1014IUVitamin C: 37mgCalcium: 54mgIron: 1mg
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