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Pizza stuffed peppers blend the comforting flavors of a classic pizza with the wholesome satisfaction of stuffed vegetables. This recipe turns bell peppers into edible pizza boats filled with seasoned rice, melted mozzarella, pepperoni, and marinara sauce for a family-friendly meal that feels both fun and filling. It’s a great way to enjoy a pizza-inspired dinner without the hassle of dough, and the peppers add a fresh, vibrant touch.
I first made this during a busy week when I wanted pizza flavors but something a little lighter. It quickly became a go-to because everyone ate their veggies without complaint and still felt like it was a treat.
Ingredients
- White rice: Two cups cooked according to package instructions which provides a comforting starch base
- Marinara sauce: One jar use a good quality sauce for rich tomato flavors optimal for a pizza style filling
- Shredded mozzarella cheese: Two and a half cups divided so some melts inside and some creates a gooey topping
- Parmesan cheese: Half a cup freshly grated adds depth with its salty, nutty punch
- Mini pepperoni: One cup plus extras for topping offering that classic pizza meaty goodness
- Garlic powder: Two teaspoons boosts flavor without overpowering
- Fresh basil: Two tablespoons chopped for brightness and a fresh herb note
- Salt and freshly ground black pepper: For seasoning and to balance the flavors
- Bell peppers: Four large bell peppers in any color as the edible vessels for the filling make sure they are firm and fresh for best roasting results
Step-by-Step Instructions
- Prepare the Rice:
- Cook two cups of white rice in a medium saucepan following the package directions. This ensures the rice is tender and sticky enough to hold the filling together well.
- Boil the Peppers:
- In a large pot of salted boiling water, carefully drop the cleaned bell peppers and cook for about twelve minutes until they are tender but still firm enough to hold their shape. Drain thoroughly to avoid watery filling.
- Mix the Filling:
- Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl combine the cooked rice with three quarters of the marinara sauce, one and a half cups shredded mozzarella, Parmesan cheese, mini pepperoni, garlic powder, chopped basil, and season with kosher salt and freshly ground black pepper. Stir until well blended so every bite is flavorful.
- Assemble the Peppers:
- Place the cooked peppers upright in an ovenproof skillet or baking dish. Spoon the rice mixture evenly into each pepper. Then cover each with the remaining marinara sauce, the rest of the shredded mozzarella, and extra mini pepperoni scattered on top.
- Bake to Perfection:
- Put the skillet or baking dish in the preheated oven and bake for about fifteen to seventeen minutes until the filling is hot and the cheese on top is fully melted and bubbling beautifully.
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Mozzarella is my favorite ingredient here because it melts so beautifully creating that irresistible stretchy texture that makes this dish feel truly like pizza. One memorable time we made this for a casual family gathering and everyone asked for seconds before the peppers were even cool.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in a 350-degree oven until heated through so the cheese melts back nicely. Avoid microwaving if possible to preserve texture.
Ingredient Substitutions
- Swap the white rice for quinoa or cauliflower rice for a different texture or to boost nutrients
- Vegetarians can replace pepperoni with mushrooms or diced bell peppers for extra veggie goodness
- Try using smoked mozzarella or provolone cheese for a slightly different flavor twist that adds complexity
Serving Suggestions
- Serve these with a simple green salad dressed lightly with olive oil and lemon to balance the richness
- Garlic bread or crispy breadsticks pair well to round out the Italian-American vibe
- A drizzle of balsamic glaze over the peppers before serving adds a lovely tangy contrast
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Cultural and Historical Context
Stuffed peppers have been a beloved dish in many cultures for centuries, adapting to local ingredients and tastes. This variation celebrates Italian-American flavors harnessing the popular pizza taste but presenting it in a novel way perfect for family dinners or parties.
Frequently Asked Questions
- → What type of peppers work best for stuffing?
Large bell peppers in red, green, or yellow varieties are ideal as they provide a firm shell and sweet flavor when cooked.
- → Can I prepare the rice ahead of time?
Yes, cooking the rice in advance can save time and ensure it's fully cooled before mixing with other ingredients.
- → How do I know when the stuffed peppers are fully cooked?
The peppers should be tender but not mushy, reached after boiling about 12 minutes, and the cheese on top should be melted and bubbly after baking.
- → Can I substitute the pepperoni with other fillings?
Absolutely! Vegetables, sausage, or plant-based alternatives work well as flavorful swaps for pepperoni.
- → Is it necessary to pre-cook the peppers before stuffing?
Yes, boiling the peppers softens them so they cook evenly and hold the filling without becoming tough.