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Pepperoni Stuffed Peppers

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6 large peppers, any color
1 (6-ounce) package HORMEL® Pepperoni Minis
1 pound pork sausage, cooked, drained and crumbled
3 Roma tomatoes, diced
1 cup diced mushrooms
2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon 1 teaspoon onion powder
Dash of chili powder
2 cups shredded mozzarella cheese, divided


  1. Heat oven to 350°F.

  2. Cut tops off peppers. Remove and discard stems. Scoop out seeds and membrane. Place peppers cut side up in baking dish just large enough to hold them upright.

  3. In large bowl, combine HORMEL® Pepperoni Minis, sausage, diced tomatoes, mushrooms, oregano, garlic powder, onion powder, chili powder and 1 cup cheese.

  4. Fill peppers with pepperoni mixture. Pour small amount of water in bottom of baking dish. Cover with foil. Bake 30 minutes. Uncover. Top with remaining cheese. Bake 5 to 10 minutes or until the peppers are soft and cheese is melted.