Real Recipes From Real Home Cooks ®

italian essentials: bell pepper pizzas

Recipe by
Andy Anderson !
Wichita, KS

I am making 36 of these gluten-free bell-pepper pizzas for Independence Day. I even used red, green, and orange peppers to give it a bit of visual color. But do not let the words “gluten free” scare you away, because these peppers are simply loaded with great flavor. So, you ready… Let’s get into the kitchen.

yield 2 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For italian essentials: bell pepper pizzas

  • 1/4 lb
    italian sausage, hot or mild, your choice
  • 1/4 lb
    ground sirloin
  • 1 lg
    bell pepper, red, green, or orange, your choice
  • 1 Tbsp
    grapeseed oil
  • 1/2 md
    yellow onion, chopped
  • 2 clove
    garlic, minced
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    paprika, sweet or hot, your choice
  • 4 oz
    pizza sauce, your choice
  • 2 oz
    parmesan cheese, freshly grated
  • salt, kosher variety, to taste
  • white pepper, freshly ground, to taste
  • 4 md
    provolone cheese slices

How To Make italian essentials: bell pepper pizzas

  • 1
  • 2
    One change I made to my recipe is how the peppers are stuffed. Rather than cut off the top, and fill them up, I cut them top-to-bottom. This makes them a whole lot easier to eat.
  • 3
    Gather your Ingredients (mise en place).
  • 4
    Place a rack in the middle position, and preheat the oven to 350f (175c).
  • 5
    Slice the bell pepper in half, top-to-bottom, remove the seeds, and reserve.
  • 6
    Add the grapeseed oil to a skillet over medium heat.
  • 7
    Add the onions and cook until they begin to soften, about 3 – 4 minutes.
  • 8
    Add the garlic, and cook until fragrant, about 60 seconds.
  • 9
    Add the Italian sausage and sirloin, and then stir to combine.
  • 10
    Stir until the sausage is cooked, about 5 – 7 minutes.
  • 11
    Add the cumin and paprika, and stir to combine, 60 seconds.
  • 12
    Add the pizza sauce, and stir to combine, 60 seconds.
  • 13
    Remove from the heat, and add the parmesan cheese.
  • 14
    Check the seasoning, and add a bit of salt and white pepper, to taste.
  • 15
    Bring a pot of water to the boil, throw in a pinch or two of salt, and add the bell pepper halves.
  • 16
    Allow to boil for 3 – 4 minutes, then remove, and drain on paper towels.
  • 17
    Lay a piece of provolone cheese in the bottom of the warm pepper halves.
  • 18
    Add the sausage stuffing and then place in a baking dish with about 1/2 inch (1.3cm) of water.
  • 19
    Place in the preheated oven and bake for 20 minutes, or until the peppers are cooked and softened, and the stuffing is heated.
  • 20
    Open the oven and lay a piece of provolone on top of each pepper, and bake for an additional 5 minutes.
  • 21
  • 22
    Serve while nice and warm to your hungry guests. Enjoy.
  • 23
    Keep the faith, and keep cooking.