Lighter Pepperoni Pizza Skillet

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Who doesn’t love pizza? (If you don’t, I’m not sure I believe you!) I’m trying to make it a habit to try more new recipes, so hen I came across a recipe for a pepperoni pizza skillet recipe, I had to try it! The recipe originally comes from Taste of Home, but I made a few easy changes to amp up the veggies and tone down the calories and fat.

The recipe makes 8 generous servings and is honestly delicious as a microwaveable warm-up for lunch or leftovers.

You’ll Need:

  • 5 cups uncooked wide egg noodles
  • 1 large chopped yellow onion
  • 2 large chopped green peppers
  • 1 1/2 cups chopped turkey pepperoni (I used Boar’s Head)
  • 14 oz  pizza or tomato sauce
  • 14 oz of drained diced tomatoes
  • 10 3/4 oz of condensed cream of mushroom soup, undiluted
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • Italian or Pizza seasonings to taste
  • 1/2 cup shredded mozzarella cheese


1. Cook egg noodles according to directions on package.
2. In large skillet, saute peppers and onions.
3. When noodles are a few minutes from being done, stir pepperoni, sauce, tomatoes, cream soup, Parmesan cheese, and seasonings together in the skillet with the peppers and onions.
4. Add drained egg noodles. Stir mixture and cover until heated. Sprinkle the top with mozzarella cheese and cover again to melt cheese.

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