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Deep Dish Bell Pepper Pizza


204 calories, 5.5g fat

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Rate this recipe 4.5/5 (13 Votes)


  • 2 sticks Light String Cheese
  • 3/4 cup canned Crushed Tomatoes
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Italian Seasoning
  • 1/2 cup frozen ground-beef-style Soy Crumbles (like the kind by Boca or MorningStar Farms), thawed
  • 2 large Green Bell Peppers
  • 1 cup sliced Mushrooms
  • 1/2 cup chopped Red Onion
  • 2 tsp. reduced-fat Parmesan-style Topping
  • 2 tbsp Sliced Black Olives


Adapted from


Step 1

Preheat oven to 375 degrees. Spray a 9" X 13" baking pan with nonstick spray.

Break string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.)

Place crushed tomatoes in a medium bowl. Stir in 1/2 tsp. garlic powder and 1/4 tsp. Italian seasoning.

In another medium bowl, mix thawed soy crumbles with remaining 1/2 tsp. garlic powder and 1/4 tsp. Italian seasoning.

Slice bell peppers in half lengthwise, and remove seeds and stems. Lay pepper halves in the baking pan, cut sides up.

Bake until slightly softened, 16 - 18 minutes. Remove pan, but leave oven on.

Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Cook mushrooms and onion until softened and lightly browned, 4 - 6 minutes.

Blot away moisture from pepper halves. Evenly fill with seasoned tomatoes, followed by cooked veggies and seasoned soy crumbles. Sprinkle with shredded cheese and Parm-style topping, and top with olives.

Bake until filling is hot and cheese has melted, 8 - 10 minutes. Dig in!

Read more: Calories in Deep-Dish Bell Pepper Pizzas | Nutrition and Health Facts


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