Mini Pepper Pizzas

These mini pepper pizzas have the same great pizza flavors as a traditional pie but are made in a bite-size, low-carb form to create a delicious appetizer or snack.

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These mini pepper pizzas are everything you love about pizza but in bite-sized form. Packed with ooey-gooey cheese and pepperoni, these tasty bites make a great party appetizer or low-carb snack.

Sweet Pepper Pizza Bites Ingredients

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You’ll need:

• 12 mini sweet peppers, washed and dried
• 1 cup of pizza sauce (1 tablespoon per mini pepper halves)
• 1¼ cups of shredded mozzarella (freshly shredded melts best)
• 74 mini pepperoni slices 

PRO TIP:

For best results, use mini sweet peppers that are on the larger size or “fatter” for better stuffing.

Substitutions And Additions

PEPPERONI: You can substitute 1 slice of full-size pepperoni, cut into quarters, for the 4 slices of mini pepperoni. You could also use turkey pepperoni instead of regular pepperoni in this delicious recipe.

TOPPINGS: You can substitute Italian sausage, Canadian bacon, black olives, or any other additional pizza toppings for the mini pepperoni. 

CHEESE: Even though these little pizza bites are already low in fat and carbs, you can choose to substitute low-fat mozzarella cheese for full-fat cheese. 

SPICY: Add a sprinkle of red pepper flakes or use poblano or jalapeño peppers for a spicy kick in this recipe.

How To Make This Sweet Pepper Pizza Bites Recipe

STEP ONE: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Set it aside.

STEP TWO: Slice the mini peppers in ½ long ways. Remove seeds, but keep the stem intact.

STEP THREE: Depending on the size of the halved peppers, spoon 1½ teaspoons or up to ½ tablespoon of pizza sauce into the pepper half.

STEP FOUR: Sprinkle 1½ to 2 tablespoons of the shredded mozzarella cheese on top of the pizza sauce.

STEP FIVE: Depending on the size of the halved peppers, top the shredded mozzarella with 3 to 4 slices of mini pepperoni on each of the halved peppers.

STEP SIX: Bake for 8 to 10 minutes until the cheese is bubbly. Serve while warm.

How To Serve

These colorful mini pepper pizzas are a great healthy choice for a school snack. Kids will love the bright colors of the mini peppers and the mini pepperoni.

They also make a perfect appetizer for a party, along with our cucumber bites and bacon-wrapped pineapple.

Our stuffed peppers and sausage and peppers recipe are two more great dishes that make peppers the stars of the show.

MORE APPETIZER RECIPES

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Cold Appetizers

Cheese Ball Recipe

Storing These Mini Pepper Pizzas

IN THE FRIDGE: Store any leftovers of these pizza peppers in an airtight container for up to 4 days. 

IN THE FREEZER: We don’t recommend trying to freeze these peppers as they will not keep their crispness when thawed and will become soft and mushy.

All you need are four simple ingredients, and the result is all the deliciousness of pizza in a fun and bite-sized snack. These mini pepper pizzas make the perfect vessels for your favorite toppings and have a nice crunch as you bite into the melted cheese and pepper combination.

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Sweet Pepper Pizza Bites

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These mini pepper pizzas have the same great pizza flavors as a traditional pie but are made in a bite-size, low-carb form to create a delicious appetizer or snack.

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 24

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Ingredients

  

1x2x3x

• 12 mini sweet peppers, washed and dried
• 1 cup pizza sauce, 1 tablespoon per mini pepper halves
• 1¼ cups shredded mozzarella, freshly shredded melts best
• 74 mini pepperoni slices

Instructions

 

• Preheat the oven to 425°F. Line a baking sheet with parchment paper. Set it aside.
• Slice the mini peppers in ½ long ways. Remove seeds, but keep the stem intact.
• Depending on the size of the halved peppers, spoon 1½ teaspoons or up to ½ tablespoon of pizza sauce into the pepper half.
• Sprinkle 1½ to 2 tablespoons of the shredded mozzarella cheese on top of the pizza sauce.
• Again, depending on the size of the halved peppers, top the shredded mozzarella with 3 to 4 slices of mini pepperoni on each of the halved peppers.
• Bake for 8 to 10 minutes until the cheese is bubbly. Serve while warm.

Notes

• For best results, use mini sweet peppers that are on the larger size or “fatter” for better stuffing.
• Leaving the stems on makes for a pretty presentation and makes it easier to pick up the peppers to enjoy them.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your peppers at the lower end of the recommended baking time.

Nutrition

Calories: 55kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 183mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 522IU | Vitamin C: 19mg | Calcium: 33mg | Iron: 0.3mg

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