Pizza Stuffed Peppers Dinner
Bell peppers filled with a flavorful rice mixture, marinara sauce, mozzarella, and pepperoni, baked to a bubbly, cheesy finish. A delicious gluten-free twist on traditional pizza.
Equipment
- 1 medium saucepan for cooking rice
- 1 large pot for boiling peppers
- 1 ovenproof skillet or baking dish for baking stuffed peppers
Ingredients
- 1 ¾ cups white rice 400 g
- 4 large bell peppers tops removed and seeds discarded
- 2 ¾ cups marinara sauce divided (650 g)
- 2 cups shredded mozzarella cheese divided (250 g)
- ½ cup freshly grated Parmesan cheese 55 g
- 3 ½ oz mini pepperoni plus extra for garnish (100 g)
- 2 teaspoons garlic powder
- 2 tablespoons chopped fresh basil
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook rice according to package instructions in a medium saucepan until tender.
- In a large pot of boiling salted water, cook bell peppers for 12 minutes until just tender, then drain and set aside.
- In a large bowl, combine the cooked rice, three-quarters of the marinara sauce, 1 ½ cups mozzarella, Parmesan cheese, mini pepperoni, garlic powder, and chopped basil; season with salt and pepper.
- Place the cooked peppers upright in an ovenproof skillet or baking dish and fill each with the rice mixture.
- Top each stuffed pepper with the remaining marinara sauce, the remaining mozzarella cheese, and additional mini pepperoni for garnish.
- Bake in a preheated oven at 350°F (175°C) for 15 to 17 minutes, until the filling is hot and the cheese is melted and bubbly.
Notes
- Customize stuffing with your preferred pizza toppings.
- Use cauliflower rice for a low-carb option.
- Prepare peppers ahead and bake before serving.