Healthy, Main Dish, Recipes

Low Carb Pizza-Stuffed Poblano Peppers

Pizza-Stuffed Poblano Peppers are a delicious and satisfying low-carb pizza alternative. Enjoy a classic pizza experience with all of the flavors of mushrooms, pepper, pepperoni, and cheese!

Pizza-Stuffed Poblano Peppers are a delicious and satisfying low-carb pizza alternative. Enjoy a classic pizza experience with all of the flavors of mushrooms, pepper, pepperoni, and cheese!

Pizza-Stuffed Poblano Peppers make a delicious low-carb lunch!

Pizza is one of my favorite foods – is it yours? A low carb diet is a bit scary thinking that you can’t have some of your favorites. The good thing is that with a few easy adjustments, you can still enjoy delicious dishes. Your entire family will be on board with these changes after one bite.

We chose Poblano peppers for this recipe because they are mild and slightly sweet in flavor. They’re bigger than jalapeños but typically smaller than bell peppers. Poblanos are rich in vitamins A and C, acting as antioxidants to help protect your body.

The outer skin of a Poblano can often be tough and hard to digest. To help with this, you will want to roast the peppers prior to filling them. This can be done while you’re mixing up the stuffing!

Pizza-Stuffed Poblano Peppers are a delicious and satisfying low-carb pizza alternative. Enjoy a classic pizza experience with all of the flavors of mushrooms, pepper, pepperoni, and cheese!

Ingredients:

½ cup sugar-free tomato sauce, divided
3 Tablespoons unsalted butter
1½ cups Portobello mushrooms, chopped
½ teaspoon garlic powder
1 teaspoon dried oregano, divided
Sea salt and black pepper, to taste
4 oz. pepperoni, outer casing removed and chopped
1½ cups Mozzarella cheese, divided
3 medium Poblano peppers, cut in half lengthwise, seeds removed
¼ cup Parmesan cheese, freshly grated

Instructions:

Place top oven rack in the center position and pre-heat oven to 350°F. Pour half the tomato sauce into a medium baking dish and spread into a thin layer. Set aside.

Line a baking sheet with a non-stick baking mat or parchment paper. Halve your peppers, remove the seeds, and roast them for 10 to 15 minutes. Remove from oven and allow to cool before filling.

Melt the butter in a large skillet over medium heat. Add the mushrooms and sprinkle with garlic powder and oregano. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the mushrooms develop some color and release their liquids, approximately 5 minutes.

Remove from heat and stir in the remaining tomato sauce, pepperoni, and one cup Mozzarella cheese. Carefully spoon the pepperoni-mushroom mixture into the Poblano pepper halves and arrange them in the baking dish once filled.

Divide the remaining Mozzarella cheese and Parmesan cheese on top of the stuffed peppers and sprinkle the remaining oregano on top.

Place the baking dish in the pre-heated oven and bake for 25-30 minutes, or until the peppers are fork tender and the cheese topping is nicely browned. Remove from oven and cool for several minutes before serving. Enjoy!

Fork holding a bite of the pizza stuffing in the peppers
Pizza-Stuffed Poblano Peppers

Pizza-Stuffed Poblano Peppers

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Pizza-Stuffed Poblano Peppers are a delicious and satisfying low-carb pizza alternative. Enjoy a classic pizza experience with all of the flavors of mushrooms, pepper, pepperoni, and cheese!

Ingredients

  • ½ cup sugar-free tomato sauce, divided
  • 3 Tablespoons unsalted butter
  • 1½ cups Portobello mushrooms, chopped
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano, divided
  • Sea salt and black pepper, to taste
  • 4 oz. pepperoni, outer casing removed and chopped
  • 1½ cups Mozzarella cheese, divided
  • 3 medium Poblano peppers, cut in half lengthwise, seeds removed
  • ¼ cup Parmesan cheese, freshly grated

Instructions

Place top oven rack in the center position and pre-heat oven to 350°F. Pour half the tomato sauce into a medium baking dish and spread into a thin layer. Set aside.

Line a baking sheet with a non-stick baking mat or parchment paper. Halve your peppers, remove the seeds, and roast them for 10 to 15 minutes. Remove from oven and allow to cool before filling.

Melt the butter in a large skillet over medium heat. Add the mushrooms and sprinkle with garlic powder and oregano. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the mushrooms develop some color and release their liquids, approximately 5 minutes.

Remove from heat and stir in the remaining tomato sauce, pepperoni, and one cup Mozzarella cheese. Carefully spoon the pepperoni-mushroom mixture into the Poblano pepper halves and arrange them in the baking dish once filled.

Divide the remaining Mozzarella cheese and Parmesan cheese on top of the stuffed peppers and sprinkle the remaining oregano on top.

Place the baking dish in the pre-heated oven and bake for 25-30 minutes, or until the peppers are fork tender and the cheese topping is nicely browned. Remove from oven and cool for several minutes before serving. Enjoy!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 333Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 59mgSodium: 699mgCarbohydrates: 22gFiber: 2gSugar: 19gProtein: 13g

This data was provided and calculated by Nutritionix on 12/29/2020

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Pizza-Stuffed Poblano Peppers are a delicious and satisfying low-carb pizza alternative. Enjoy a classic pizza experience with all of the flavors of mushrooms, pepper, pepperoni, and cheese!
Pizza-Stuffed Poblano Peppers are a delicious and satisfying low-carb pizza alternative. Enjoy a classic pizza experience with all of the flavors of mushrooms, pepper, pepperoni, and cheese!

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