INGREDIENTS
▢3 medium bell peppers
▢¾ cup sugar-free pizza sauce I use Rao’s
▢¾ cup shredded part-skim mozzarella
▢Your choice of toppings (I use pepperoni and olives)
▢Olive oil spray
INSTRUCTIONS
Preheat your oven to 400 degrees F. Spray a small rectangular rimmed baking dish with olive oil. The baking dish that I use is from Sur La Table. It measures 10 X 7 inches and holds about 2 quarts.
Cut the bell peppers in half lengthwise. Remove their core and membranes. You can remove the stem or cut around it gently to leave it intact.
Arrange the peppers in a single layer in the prepared baking dish.
Layer the filling: Spoon 2 tablespoons of pizza sauce into each bell pepper half. Top with 2 tablespoons of shredded mozzarella, 2 more tablespoons of sauce, and finish with 2 more tablespoons of mozzarella.
Add your toppings. I like to use pepperoni (2-3 slices per pepper half) and sliced black olives.
Lightly spray the peppers with olive oil. Bake, uncovered, until the peppers are tender and the cheese is melted, 20-30 minutes. Allow the dish to rest for 5 minutes before serving.
