Pizza Stuffed Peppers Recipes

CHICAGO STYLE STUFFED PIZZA

Chicago Style Stuffed Pizza image

For this tasty Chicago-style stuffed pizza, a deep-dish pizza is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent!

Provided by Mark

Categories Main Dish Recipes Pizza Recipes

Time 1h50m

Yield 5

Number Of Ingredients 17

Ingredients

2 teaspoons white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
3 cups unbleached all-purpose flour, divided
½ cup warm water (110 degrees F/45 degrees C)
½ cup yellow cornmeal
1 ½ teaspoons salt
2 tablespoons olive oil
¼ pound spicy Italian sausage - browned, drained and crumbled
9 ounces shredded mozzarella cheese
¼ cup grated Parmesan cheese
⅓ cup diced pepperoni
¼ cup chopped onion
⅛ cup chopped green bell pepper
1 teaspoon dried oregano
3 cloves garlic, sliced
½ cup tomato sauce

Steps:

To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.

Nutrition Facts : Calories 702.9 calories, Carbohydrate 75.8 g, Cholesterol 70.2 mg, Fat 30 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 11.8 g, Sodium 1646.2 mg, Sugar 5 g

SLOW-COOKER PIZZA-STUFFED PEPPERS

Slow-Cooker Pizza-Stuffed Peppers image

Slow-cook these pizza sauce laced ground turkey and pepperoni stuffed cheesy peppers for a comforting dinner at home.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h30m

Yield 6

Number Of Ingredients 8

Ingredients

1/2 cup uncooked orzo or rosamarina pasta
4 cups boiling water
6 small bell peppers (about 5 oz each)
1/2 package (1 1/4-lb size) lean ground turkey (about 10 oz)
1/2 cup diced pepperoni (about 2 1/2 oz)
1 can (15 oz) pizza sauce
1 1/2 cups shredded pizza cheese blend (6 oz)
1/2 cup water

Steps:

In 2-quart saucepan, cook pasta in 4 cups boiling water 3 minutes. Drain; rinse with cold water to cool. Drain well. Meanwhile, cut thin slice from stem end of each bell pepper to remove top; reserve tops. Remove seeds and membranes; rinse peppers. To make peppers stand upright, cut thin slice off bottom of each.
In 10-inch nonstick skillet, cook turkey and pepperoni over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink. Drain if necessary. Stir in pizza sauce, 1 cup of the cheese and the cooked pasta. Divide turkey filling among peppers.
Spray 5- to 6-quart slow cooker with cooking spray. Pour 1/2 cup water into cooker. Stand peppers upright in cooker; replace pepper tops. Cover; cook on Low heat setting 4 to 5 hours.
Remove pepper tops; reserve. Top filling with remaining 1/2 cup cheese. Cover; cook 5 to 10 minutes longer or until cheese is melted. To remove peppers from cooker, lift out with large slotted spoon, using tongs to support peppers (do not squeeze). Garnish with pepper tops.

Nutrition Facts : Calories 330, Carbohydrate 19 g, Cholesterol 70 mg, Fat 2, Fiber 3 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 6 g, TransFat 0 g

PIZZA STUFFED PEPPERS

Pizza Stuffed Peppers image

Make and share this Pizza Stuffed Peppers recipe from Food.com.

Provided by Stephanie

Categories Peppers

Time 40m

Yield 4 peppers, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 sweet peppers
15 ounces contadina pizza sauce
2 links hot sausage, cooked
1 (20 ounce) can pineapple chunks
1 (8 ounce) bag lowfat mozzarella cheese
8 ounces fresh mozzarella balls
1 (4 ounce) package pepperoni

Steps:

Put fresh peppers (top cut off and seeds cleaned out) into a pot of boiling water for 2 minutes.
Spray small pan, line peppers in the bottom.
Add a spoonful of sauce, then layer one row of each topping (the toppings we used were optional- you can fill with whatever your favorite toppings are, a spoon of sauce, and thin layer of cheese.
Add second layer and top with slice of fresh mozzarella. Top with mini pepperoni for style if wished.
Bake in oven about 20 minutes at 350* so all toppings are heated through.

Nutrition Facts : Calories 784.4, Fat 49, SaturatedFat 22.3, Cholesterol 149.8, Sodium 1691.4, Carbohydrate 41.5, Fiber 5.8, Sugar 28.6, Protein 44.4

CHEESY PIZZA STUFFED PEPPERS

Cheesy Pizza Stuffed Peppers image

Try a new twist on stuffed peppers with our Cheesy Pizza Stuffed Peppers. These Cheesy Pizza Stuffed Peppers are full of cheese, basil and pasta sauce.

Provided by My Food and Family

Categories Meal Recipes

Time 28m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup CLASSICO Tomato and Basil Pasta Sauce
1 Tbsp. chopped fresh basil
8 assorted mini sweet peppers (orange, red, yellow), cut lengthwise in half

Steps:

Heat oven to 375ºF.
Mix all ingredients except peppers until blended; spoon into peppers.
Place on parchment-covered baking sheet.
Bake 15 to 18 min. or until peppers are tender and Neufchatel filling is heated through.

Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

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