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Pepper Pizza Poppers

Pepper pizza poppers are pizza bites made in a pepper topped with mozzarella, turkey pepperoni, olives, basil and oregano. They bake in the oven for a snack that tastes like pizza with more nutrition in every bite! 


Let’s be real. There’s no replacing good old fashioned (Chicago style!) pizza, but for when the mood strikes and you’re in the mood for something just as delicious with more nutrition, these pizza pepper poppers are it!

Simply made on the halves of ONE SWEET® SEEDLESS Peppers from SUNSET® for an extra crunchy sweetness, they’re not only great for a recipe like this, but totally snackable on their own for a very special reason — they’re seedless! 

That’s right, no mess getting all of the little pepper seeds out because these peppers are completely seedless, which means you can take a bite right out of one if you wanted to. 

I love how crunchy and sweet they are and how easy they are to eat right out of the fridge dipped in hummus or guacamole. Peppers are always on my grocery list because of how versatile they are for snacking, stir frys, sauces and more! 

Since these ONE SWEET® SEEDLESS Peppers have no seeds, it was super easy to cut them in half, top them with cheese, garlic powder and oregano plus turkey pepperoni and bake them right up in just 10 minutes. 

I think these pizza poppers made in pepper slices would be such a fun appetizer, fun cut up on a salad, or even a conversation piece on a charcuterie board! 

As a dietitian I strive to empower others to make healthy eating fun and to infuse flavor and enjoyment into what they eat on a daily basis. That’s one of the many reasons I enjoy partnering with SUNSET® because those same values are infused into their mission and showcased in the amazing produce they grow!

Let’s get this pepper pizza party going, shall we?!

gluten free pepper pizza poppers with cheese, turkey pepperoni, olives and fresh basil

Ingredients for Pizza Pepper Poppers

  • Shredded mozzarella cheese
  • Turkey pepperoni
  • Dried oregano
  • Garlic powder
  • Kalamata olives 
  • Fresh basil 
  • Red pepper flakes
peppers topped with pizza ingredients

Pepper Pizza Poppers

Maggie Michalczyk, RDN
A healthy snack that tastes like pizza?! Sign me up! You’ll love these fun pepper pizza poppers that are crunchy and delicious with the flavors of sweet peppers, melted cheese, turkey pepperoni, olives, fresh basil and oregano.
Cook Time 10 mins


  • 1 bag ONE SWEET® SEEDLESS Peppers
  • 1 bag shredded mozzarella cheese
  • 2 tsp. garlic powder
  • 1 tbsp. dried oregano
  • ¼ cup turkey pepperoni sliced
  • cup pitted Kalamata olives halved
  • 3-4 fresh basil leaves chopped
  • Red pepper flakes


  • Preheat the oven to 375 degrees F. Remove the stems and cut each pepper down the middle lengthwise.
  • Place on a baking sheet lined with parchment paper and sprinkle each pepper half with mozzarella cheese, garlic powder and oregano. Add about two pieces of turkey pepperoni to each pepper. 
  • Bake for approximately 10-12 minutes or until the cheese has melted. 
  • Remove from the oven, let cool and top with sliced Kalamata olives, extra red pepper flakes if desired, and fresh basil. Serve immediately and enjoy! 

This post was created in partnership with SUNSET®. As always all opinions are my own and I appreciate your support!

More recipes with SUNSET® produce you’re sure to love:

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how to make pepper pizza poppers
Pumpkin Recipes

Pumpkin Cacio e Pepe

Pumpkin cacio e pepe is a twist on the classic cacio e pepe you will love! Made simply with pumpkin, parmesan and pecorino romano cheese, and black pepper, it’s grown-up mac and cheese at its finest!

Grown up mac and cheese that tastes like fall at it’s finest. That’s exactly how I would describe this pumpkin cacio e pepe! This dish was inspired by having cacio e pepe at an Italian restaurant and saying “I need to put pumpkin into that!”.

It’s made with just a few ingredients and will become your new favorite comfort food during this quarantine and beyond. It’s cheesy and delicious and it sure doesn’t need to be fall in my book for me to want to have it!

“Cacio e pepe” literally translates to “cheese and pepper”. That plus some pumpkin puree is all it takes to elevate this pasta dish to the next level. It’s definitely one of my favorite savory ways to use pumpkin puree.

This is an exclusive recipe from my new pumpkin cookbook coming out on July 7th, 2020! I just couldn’t wait any longer to share it and I hope you enjoy it!

pumpkin cacio e pepe

ingredients for pumpkin cacio e pepe

  • pasta – I used bowtie pasta here, but you can pretty much use any pasta you have on hand. Bucatini is super delicious in this recipe as well
  • pumpkin puree
  • pecorino romano cheese
  • parmesan cheese
  • fresh black pepper
  • salt
  • fresh garlic
  • lemon juice

the great pumpkin cookbook is coming!

One silver lining for me during this storm of Coronavirus has been looking forward to the launch of my pumpkin cookbook this July. It’s kept me excited for the future at a time when there’s so much uncertainty in the world.

Available starting July 7th, 2020, The Great Big Pumpkin Cookbook is filled with delicious pumpkin treats, savory ways to use pumpkin and even a pumpkin recipe for your pooch!

Most of the recipes in the book are gluten and dairy-free with the exception of a few classics that have been left untouched. The book is filled with recipes that I hope you will cherish throughout the fall season and that will remind you of all the reasons you love it! You can purchase your copy on Amazon now.

pumpkin pasta with cheese and pepper
pumpkin cacio e pepe

Pumpkin Cacio e Pepe

Maggie Michalczyk, RDN
Pumpkin cacio e pepe is simple, delicious and tastes like all of the things you love about fall! Please enjoy my favorite comfort food of all time! 
Prep Time 12 mins
Cook Time 10 mins
Servings 3 -4 servings


  • 1 box bowtie pasta you can definitely substitute a different type of pasta you have on hand
  • 1 cup reserved pasta water
  • 1 tsp. olive oil
  • 4 tbsp. grass-fed butter
  • 3 cloves garlic minced
  • 1 tsp. freshly cracked black pepper plus extra for topping
  • cup pumpkin puree
  • pinch of pumpkin pie spice
  • 1 cup finely grated parmesan cheese
  • 1/4 cup pecorino cheese grated
  • parmesan shavings or more grated parmesan cheese and pepper for topping


  • Prepare pasta according to package directions. Once the pasta has cooked, reserve 1 cup of the water.
  • While the pasta is cooking, heat a large skillet and add the oil and half of the butter. Once the butter melts, stir in the garlic with a pinch of salt and all of the pepper. Toast for 1 to 2 minutes.
  • Stir in the pumpkin puree until combined. Stir in 1 cup of the reserved pasta water. Stir in the remaining  2 tablespoons of butter and the pumpkin pie spice and bring the mixture to a simmer. Add in the pasta and toss it together. Reduce the heat to low and stir in the parmesan and pecorino.
  • Toss until the cheese is melted and becomes somewhat of a sauce with the water and the pasta. If needed, you can add in more water to thin out the sauce.
  • Serve with extra parmesan cheese and extra freshly cracked black pepper.
Keyword pumpkin cacio e pepe

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the best pumpkin cacio e pepe