By May 8, 2020Dinner, Lunch, Recipes


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Print Recipe
5 from 3 votes



  • 1 lb lean ground beef
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • sea salt and pepper to taste about 1/4 teaspoon each
  • 1 14.5 oz. jar diced tomatoes with juice
  • 1 cup marinara sauce
  • 3 large bell peppers any color, sliced in half, seeds and membraines removed
  • nitrate free pepperoni thinly sliced
  • 1/4 cup black pitted olives sliced
  • 1 cup mozzarella cheese shredded


  • Preheat your oven to 400 degrees f.
  • Heat a large skillet over medium-high heat.
  • Add in ground meat, garlic, and cook while crumbling with a wooden spoon until no longer pink, about 6-8 minutes.
  • Drain excess grease.
  • Season with Italian seasoning, sea salt and pepper, then stir in the diced tomatoes.
  • Continue to simmer on medium-low heat for 8-10 minutes, or until sauce thickens a bit.
  • Pour your marinara sauce into the bottom of the casserole dish and spread with a spatula.
  • Arrange the peppers, cut side up as shown, and evenly spoon the meat mixture inside.
  • Sprinkle with shredded cheese and arrange pepperoni slices and olives on top.
  • Bake for about 15-20 minutes or so until peppers are tender-crisp and cheese is nice and melty.
  • Sprinkle with red pepper flakes if desired.


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