Easy Hawaiian Pizza Stuffed Peppers: Better Than Takeout
Easy Hawaiian Pizza Stuffed Peppers are a delicious and fun twist on classic pizza night. After making this many times, I discovered the trick to perfectly cooked peppers and melty cheese every time. The warm, gooey cheese and crispy pepper edges will make your family beg for this 20-minute restaurant version. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy One-Pot Lemon Herb Chicken and Rice and Funnel Cake Bites.
Why This Easy Hawaiian Pizza Stuffed Peppers: Better Than Takeout Is Pure Comfort
- Quick and easy to make
- Better than takeout taste
- Customizable with your favorite toppings
- Perfect for meal prepping
What You'll Need for Easy Hawaiian Pizza Stuffed Peppers: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 large bell peppers
- 1 lb ground beef
- 1 onion
- 1 can pizza sauce
- 1 cup shredded mozzarella
- 1 cup diced ham
- 1 cup pineapple tidbits
- Salt
- Pepper
- Garlic powder
- Italian seasoning
- Optional: Olive oil
- Optional: Fresh basil
- Optional: Red pepper flakes
📝 Ingredient Notes
- bell peppers: Use any color, but green and red hold their shape best.
- ground beef: You can substitute with ground turkey or Italian sausage.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time chopping onions and peppers → See on Amazon
- Meat thermometer — Ensures perfectly cooked ground beef → See on Amazon
How to Make Easy Hawaiian Pizza Stuffed Peppers: Better Than Takeout
- Prepare peppers: Cut tops off peppers, remove seeds, and set aside.
- Cook beef: Brown ground beef with chopped onion, drain fat, and season with salt, pepper, garlic powder, and Italian seasoning.
- Stuff peppers: Fill each pepper with cooked beef, ham, pineapple, and top with pizza sauce and shredded mozzarella.
- Bake: Bake at 375°F (190°C) for 25-30 minutes or until peppers are tender and cheese is melted and golden.
Cook's Tips for Perfect Easy Hawaiian Pizza Stuffed Peppers: Better Than Takeout
- Common mistake and fix: Don't overcook the peppers. They'll become mushy. To prevent this, check them at 25 minutes.
- Pro tip: For a spicy kick, add some diced jalapeños when cooking the beef.
- Pro tip: To make ahead, prepare peppers, then refrigerate uncooked. Bake when ready to serve.
Storing & Reheating Easy Hawaiian Pizza Stuffed Peppers: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: Prepare peppers up to 1 day ahead. Store in the fridge until ready to bake.
Freezing Easy Hawaiian Pizza Stuffed Peppers: Better Than Takeout
Freeze uncooked peppers for up to 3 months. Thaw before baking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a lower-carb version, use zucchini boats instead of peppers.
- Best substitution: Substitute ground turkey or chicken for the ground beef.
- Make-ahead: Prepare peppers up to 1 day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If peppers are still firm after 30 minutes, cover the pan with foil and continue baking.
Want to level up this recipe?
Pizza stone — Ensures even cooking and a crispy pepper crust → Check price on Amazon
Easy Hawaiian Pizza Stuffed Peppers: Better Than Takeout
Ingredients
Main Ingredients
- 6 large bell peppers
- 1 lb ground beef
- 1 onion
- 1 can pizza sauce
- 1 cup shredded mozzarella
- 1 cup diced ham
- 1 cup pineapple tidbits
Seasonings
- Salt
- Pepper
- Garlic powder
- Italian seasoning
Optional Toppings
- Olive oil
- Fresh basil
- Red pepper flakes
Instructions
- Prepare peppers: Cut tops off peppers, remove seeds, and set aside.
- Cook beef: Brown ground beef with chopped onion, drain fat, and season with salt, pepper, garlic powder, and Italian seasoning.
- Stuff peppers: Fill each pepper with cooked beef, ham, pineapple, and top with pizza sauce and shredded mozzarella.
- Bake: Bake at 375°F (190°C) for 25-30 minutes or until peppers are tender and cheese is melted and golden.
Notes
- Chef tip: For a lower-carb version, use zucchini boats instead of peppers.
- Best substitution: Substitute ground turkey or chicken for the ground beef.
- Make-ahead: Prepare peppers up to 1 day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If peppers are still firm after 30 minutes, cover the pan with foil and continue baking.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze uncooked peppers for up to 3 months. Thaw before baking.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare peppers up to 1 day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 350
- Protein: 24g
- Fat: 14g
- Carbs: 28g
- Fiber: 4g
- Sugar: 7g
- Sodium: 800mg
- Cholesterol: 70mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Hawaiian Pizza Stuffed Peppers: Better Than Takeout FAQs
Yes, prepare peppers, then refrigerate uncooked. Bake when ready to serve.
They may need more time. Cover the pan with foil and continue baking for another 10-15 minutes.
Yes, but they may take longer to cook and could release more water, making the filling soggy.
Yes, cook at 375°F (190°C) for 15-20 minutes, flipping halfway through.
Reheat in the oven at 350°F (175°C) for 15-20 minutes for the best texture.
A Warm Final Note
I can’t wait for you to try Easy Hawaiian Pizza Stuffed Peppers: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
