Heat oven to 375°F.

Slice bell peppers in half and remove seeds. Brush the outside of each pepper half with olive oil.

Pour 1 cup of the pasta sauce into a baking dish, spreading it around to make sure the surface is covered evenly. Place pepper halves in baking dish, insides facing up.

In a medium-sized sauté pan, cook OZO Plant-Based Ground over medium heat, breaking it up with a spatula as it cooks. Cook for 3 minutes, then add garlic and sauté for another minute, until the ground gets some nice coloration on both sides.

Mix in the fire-roasted tomatoes (with its juice), oregano, ¼ cup pasta sauce and 1 tsp red pepper flakes. Simmer on low-medium heat for 3-4 minutes until the mixture thickens. Add salt and pepper to taste.

Once mixture is ready, fill each of the pepper halves up to the top of the rim. Top each with mozzarella and parmesan cheese, olives and a few pepperoni or salami slices.

Sprinkle remaining red pepper flakes over the dish and bake in oven for 10-12 minutes or until cheese is slightly bubbling. Remove from oven and let cool for a few minutes before serving.

Top with some fresh basil leaves if desired and enjoy your delicious pizza-like creation!