Pizza Stuffed Peppers (Print Format)
Bell peppers stuffed with mozzarella, pepperoni, marinara, and seasoned rice for a simple, comforting meal.
# Ingredients:
→ Grains
01 -
2 cups white rice
→ Sauces
02 -
1 (23 oz) jar marinara sauce, divided
→ Cheese
03 -
2 1/2 cups shredded mozzarella cheese, divided
04 -
1/2 cup freshly grated Parmesan cheese
→ Meat
05 -
1 cup mini pepperoni, plus additional for topping
→ Herbs & Spices
06 -
2 teaspoons garlic powder
07 -
2 tablespoons chopped fresh basil
08 -
Kosher salt, to taste
09 -
Freshly ground black pepper, to taste
→ Vegetables
10 -
4 large bell peppers (red, green, or yellow), tops removed and seeds discarded
# Steps:
01 -
Prepare the white rice following the package instructions in a medium saucepan.
02 -
In a large pot of salted boiling water, cook the bell peppers until tender, approximately 12 minutes. Drain thoroughly.
03 -
Preheat the oven to 350°F. In a large mixing bowl, combine the cooked rice, 3/4 of the marinara sauce, 1 1/2 cups shredded mozzarella, Parmesan cheese, mini pepperoni, garlic powder, chopped basil, and season with kosher salt and freshly ground black pepper.
04 -
Arrange the cooked peppers in an ovenproof skillet or baking dish. Fill each pepper with the rice mixture, then top with the remaining marinara sauce, shredded mozzarella cheese, and additional mini pepperoni.
05 -
Bake in the preheated oven until the filling is heated through and the cheese is bubbly, approximately 15 to 17 minutes.
# Tips:
01 -
This recipe is easily customizable; swap pepperoni for vegetables for a vegetarian option, or adjust cheeses to accommodate dietary preferences.