Pizza Stuffed Peppers

These pizza stuffed peppers bring all the fun of a classic pizza into a vibrant, colorful pepper. It’s a low-carb twist that combines the familiar cheesy, saucy goodness with tender roasted peppers and a bed of fluffy rice for extra heartiness. This recipe has quickly become a weeknight favorite in my house because it hits all the comfort food notes without the fuss of making dough.

I first made this recipe on a busy weeknight when I wanted pizza flavor without the hassle of takeout. Now my kids often ask for it when we want something fun and tasty but stress-free.

Ingredients

• White rice: adds a slightly chewy base, keeps the filling moist, pick long grain for fluffiness
• Kosher salt: essential for seasoning each component properly
• Marinara sauce: the star of the flavor profile, use a good quality jar or homemade if you can
• Shredded mozzarella cheese: melts beautifully, gives that classic gooey texture
• Freshly grated Parmesan: adds sharpness and depth to the filling
• Mini pepperoni: classic pizza topping with a perfect bite size, you can also substitute with sliced olives or diced veggies
• Garlic powder: gives a subtle garlicky warmth throughout
• Chopped fresh basil: brightens the mixture with fresh herbal notes, choose lively green leaves
• Freshly ground black pepper: seasons the filling, adjust to your taste
• Red green or yellow bell peppers: the edible vessels that hold the filling, select firm, large peppers for the best presentation and stuffing capacity

Step-by-Step Instructions

Sauté the Peppers:

In a large pot of boiling salted water, bring the peppers to a tender stage by boiling them for 12 minutes. This softens them just enough so they roast nicely without losing shape. Drain well to prevent watery filling.

Cook the Rice:

While the peppers are softening, cook 2 cups of white rice according to package directions. Having the rice ready and fluffy makes stuffing easier and adds body to the dish.

Mix the Filling:

Preheat your oven to 350 degrees Fahrenheit. In a spacious bowl, combine cooked rice, three fourths of the marinara sauce, one and a half cups of shredded mozzarella, Parmesan, pepperoni, garlic powder, and chopped basil. Season everything with salt and freshly ground black pepper. Stir until combined and flavor balanced.

Stuff the Peppers:

Place the prepped peppers upright in an ovenproof skillet or baking dish. Spoon the prepared filling evenly into each pepper. Top generously with remaining marinara sauce, mozzarella cheese, and extra mini pepperoni for that classic pizza look and flavor.

Bake Until Perfect:

Transfer to the preheated oven and bake for 15 to 17 minutes, or until the filling is heated through and the cheese is bubbly and slightly golden. Let cool slightly before serving.

Save

One thing I love about this recipe is how the fresh basil really brightens the rich filling, lifting all the flavors with a fresh finish. It reminds me of family pizza nights where each of us gets to assemble our own toppings, making the meal both fun and interactive.

Storage Tips

Store leftovers in an airtight container for up to four days in the fridge. To reheat, warm in the oven at 350 degrees for about 10 minutes to keep the peppers tender and the cheese melted. You can also freeze stuffed peppers before baking, then bake from frozen adding a few extra minutes.

Ingredient Substitutions

Try using quinoa or cauliflower rice for a lower carb option or different texture. Swap out pepperoni for cooked sausage, mushrooms, or black olives to suit your preferences. Use a dairy-free cheese alternative if you want to make this vegan friendly.

Serving Suggestions

Serve these pizza stuffed peppers with a green salad dressed in a lemon vinaigrette for a fresh contrast. Garlic bread or a simple soup pairs nicely to round out the meal. They also make a fun appetizer by cutting the stuffed peppers into halves or quarters.

Cultural and Historical Context

Stuffed peppers have long been a classic in many cuisines, often filled with a mixture of grains, meat, and spices. Turning them into a "pizza" version is a playful fusion that taps into the universal love of pizza while making the dish colorful and veggie-packed. It’s a fresh take on comfort food that respects tradition but has a modern twist.

Recipe FAQs

→ Can I use different types of peppers?

Yes, red, green, or yellow bell peppers all work well. Choose based on your preferred sweetness and color variety.

→ How do I know when the peppers are tender enough before stuffing?

Simmer the peppers in salted boiling water for about 12 minutes until they feel tender but still hold their shape to avoid falling apart during baking.

→ Can I substitute white rice with another grain?

Certainly! Quinoa or cauliflower rice can be used for a different texture or dietary preference, but cooking times may vary.

→ What cheese works best for this dish?

Mozzarella provides a melt-in-your-mouth texture and mild flavor that complements the pepperoni and marinara, while Parmesan adds a sharp finish.

→ Is it possible to make this dish vegetarian?

Absolutely. Simply replace the pepperoni with your favorite vegetables or plant-based sausage to keep it hearty and flavorful.