Creamy Pizza Stuffed Peppers

The pepper halves bake for ten minutes first so they soften before they are filled.

Italian sausage is browned to 160°F and stirred with marinara and four ounces of cream cheese, which is what makes the filling creamy rather than plain tomato.

Why This Recipe Works

• Pre-baking the halves means the peppers and filling finish together.
• Cream cheese binds the sausage and marinara into a filling that holds its shape.
• Draining the sausage fat keeps the filling from going greasy.
• Chopped pepperoni on top crisps in the second bake.

How to Make It

1. Peppers softened

   Heat oven to 375°F. Brush the pepper halves with olive oil and arrange cut-side up in a baking dish. Bake 10 minutes to soften slightly.

2. Filling made

   Cook the ground Italian sausage in a skillet over medium heat until browned and the center reaches 160°F. Drain excess fat. Stir in marinara, cream cheese and Italian seasoning until creamy and combined.

3. Filled and topped

   Divide the creamy sausage pizza filling among the pepper halves. Top with mozzarella and chopped pepperoni.

4. Baked

   Bake 18 to 20 minutes more, until the peppers are tender and the cheese is melted and browned in spots. Finish with parsley.

Ingredient Notes

Ground Italian sausage

One pound, cooked to 160°F before it goes into the peppers.

Cream cheese

Four ounces, softened, stirred into the marinara.

Pepperoni

Two ounces, chopped, over the mozzarella.

Success Tips

• Choose peppers that sit flat once halved so the filling stays in.
• Drain the sausage well before adding the marinara.
• Let them rest a few minutes; the filling is very hot.

Serving Ideas

Serve two halves per plate with parsley scattered over.

Storage and Reheating