Pizza Pepper Poppers Recipe

 

Pizza Pepper Poppers Recipe

Imagine bite-sized bell pepper halves that are roasted until tender and filled with a molten mix of mozzarella, pepperoni, marinara, and a sprinkle of Italian herbs. The peppers stay crisp enough to provide a satisfying snap, while the cheese stretches into gooey strands with every bite. A light brush of garlic-infused olive oil on top adds a fragrant finish, and a dusting of Parmesan creates a golden, slightly crunchy crown. These poppers are the perfect handheld snack, capturing all the flavors of classic pizza in a fun, poppable package.

                               Photo Credit: Caitlin Bensel

 

Why I love them 

I adore pizza pepper poppers because they merge the comfort of pizza with the fresh crunch of bell peppers. This transforms a familiar favorite into a handheld treat, ideal for parties or a quick weeknight snack. The process is simple: just roast, fill, and bake. Yet, the result feels indulgent and impressive. You can customize the fillings to suit any taste, and since they bake, they are lighter than traditional fried poppers. Plus, the smell of melting cheese and bubbling sauce fills the kitchen, bringing everyone around for a taste.

Quick info

Preparation time: 15 minutes

Cooking time: 20 minutes (roasting + baking)

Total time: 35 minutes

Serves: 4 (about 8 poppers, 2 per person)

Difficulty level: Easy

Ingredients (makes 8 poppers) 

·       4 large bell peppers (any color), halved lengthwise and seeded 

·       1 tablespoon olive oil, plus extra for drizzling 

·       ½ teaspoon garlic powder 

·       ½ teaspoon dried oregano 

·       Salt and freshly ground black pepper, to taste 

·       1 cup marinara sauce, divided 

·       1 ½ cups shredded mozzarella cheese 

·       ½ cup sliced pepperoni, roughly chopped (or substitute with cooked sausage, ham, or a veggie mix) 

·       ¼ cup grated Parmesan cheese 

·       1 teaspoon dried Italian herb blend (optional) 

Tools 

·       Baking sheet lined with parchment paper or a silicone mat 

·       Small bowl for mixing oil and seasonings 

·       Spoon or small ladle for sauce 

·       Measuring cups and spoons 

·       Oven-safe brush for oil 

·       Cooling rack (optional) 

Instructions 

Step 1.

Preheat the oven to 400 °F (200 °C). While it heats, line a baking sheet with parchment paper so the peppers don’t stick, and the cleanup is easy. 

Step 2.

Prep the peppers: Pat the halved peppers dry with a paper towel. In a small bowl, whisk together the olive oil, garlic powder, oregano, a pinch of salt, and some black pepper. Brush this mixture all over the pepper halves, both inside and out. 

Step 3.

Roast the peppers: Place the peppers, cut-side up, on the prepared sheet. Roast for about 12 minutes, until they start to soften but still hold their shape. This step keeps them from becoming soggy after adding the filling. 

Step 4.

Add the sauce: Remove the sheet from the oven. Spoon about 1 tablespoon of marinara into each pepper cavity, spreading it evenly across the bottom. 

Step 5.

Load the cheese: Sprinkle a generous layer of shredded mozzarella over the sauce, covering the entire surface of each pepper. 

Step 6.

Top with pepperoni: Evenly distribute the chopped pepperoni (or your chosen topping) over the cheese. If using a veggie mix, add it now. 

Step 7.

Finish with Parmesan: Sprinkle the grated Parmesan over the tops, then dust lightly with the optional Italian herb blend for extra aroma. 

Step 8.

Bake again: Return the sheet to the oven and bake for another 8-10 minutes, until the cheese is bubbly, the edges of the peppers are lightly browned, and the Parmesan has formed a golden crust. 

Step 9.

Rest briefly: Let the poppers sit for 2-3 minutes after taking them out of the oven. This helps the cheese set a bit, so the filling doesn’t spill out when you bite. 

Step 10.

Serve warm: Transfer the poppers to a serving platter, drizzle a little olive oil if you want extra shine, and enjoy them while they’re hot and melty. 

Approximate macros per serving (2 poppers) 

v  Calories: 260 kcal 

v  Protein: 12 g 

v  Fat: 16 g 

v  Carbohydrates: 9 g 

v  Fiber: 2 g 

v  Sugar: 4 g 

v  Sodium: 540 mg 

What to serve with this 

These poppers pair wonderfully with a crisp green salad tossed with balsamic vinaigrette or a side of roasted garlic aioli for dipping. A cold beer, a glass of chilled rosé, or sparkling water with a splash of lime complements the flavors nicely. For a brunch option, serve them with a side of scrambled eggs and fresh fruit.

Tips & variations 

·       For extra crispness, broil the poppers for the last 1-2 minutes of baking—watch closely to prevent burning. 

·       Swap the marinara for a creamy alfredo sauce if you want a richer base. 

·       Add some sliced black olives or chopped fresh basil after baking for a Mediterranean twist. 

·       Make them spicy by mixing in a pinch of red-pepper flakes into the cheese layer or using jalapeño-infused pepperoni. 

·       Use mini sweet peppers for bite-sized poppers that are perfect for cocktail parties; reduce the baking time by a few minutes. 

Substitute 

·       Cheese: Use a blend of mozzarella and provolone, or dairy-free mozzarella for a vegan version. 

·       Pepperoni: Replace with cooked Italian sausage, diced ham, grilled chicken, or a mix of sautéed mushrooms and zucchini for a vegetarian option. 

·       Marinara: A pesto sauce or a simple tomato-basil coulis works well, too. 

Frequently asked questions 

1. Can I make these ahead of time? 

Yes. Assemble the poppers up to the second bake, cover tightly, and refrigerate for up to 24 hours. Bake when ready to serve, adding a couple of minutes to the bake time if they are cold. 

2. How do I keep the peppers from getting soggy? 

Roast them first to remove excess moisture, and don’t overload with sauce. A thin layer of sauce is enough to add flavor without making the peppers watery. 

3. What’s the best way to reheat leftovers? 

Place the poppers on a baking sheet and warm in a 350 °F oven for 5-7 minutes, until the cheese is melty again. Microwaving can make the peppers mushy, so use the oven if possible. 

4. Can I freeze these poppers? 

Freeze the assembled, unbaked poppers on a tray, then move them to a zip-top bag. Bake from frozen, adding 5-7 minutes to the bake time. 

5. Are there gluten-free options? 

Absolutely—bell peppers are naturally gluten-free. Just ensure any processed toppings, like pepperoni, are certified gluten-free. 

6. How can I make a lower-calorie version? 

Use reduced-fat mozzarella, skip the pepperoni, or use a lean turkey version. Replace half of the cheese with a sprinkle of nutritional yeast for a cheesy flavor without the extra fat.