Pizza Stuffed Bell Peppers

Pizza Stuffed Peppers are the answer when you are craving pizza but want something a bit lighter and packed with veggies. This recipe transforms basic bell peppers into mini pizza boats loaded with savory sauce gooey cheese and all your favorite pizza toppings. Every bite gives you comfort food nostalgia but with wholesome ingredients that come together for a meal everyone gets excited about.

My family cannot get enough of this recipe. I first threw these together when we were out of pizza dough and now my kids ask for pizza peppers all the time. It has become a weekly staple at our house.

Ingredients

• Bell peppers: bring sweetness crunch and act as the perfect vessel for pizza flavors. Look for firm shiny peppers with no spots.
• Olive oil: helps the onions and peppers caramelize and brings richness. Choose extra virgin for best flavor.
• Yellow onion: provides underlying sweetness and flavor. Fresh bright onions are best.
• Mini pepperoni slices: add a classic pizza taste. Turkey or regular both work.
• Lean ground beef: makes the filling hearty and protein packed. Choose ninety percent lean or higher for less grease.
• Seasoned salt: builds a savory backbone. Choose low sodium if desired.
• Onion powder: boosts the aromatic notes without bulk.
• Garlic powder: gives bold garlicky flavor in every forkful.
• Italian seasoning: provides that signature herby pizza essence.
• Marinara sauce: brings the tangy tomato base and pulls all the flavors together. Look for a version with minimal sugar and whole tomatoes.
• Mozzarella cheese: melts into gooey perfection and creates that pizza pull. Opt for block mozzarella and shred it yourself for creamier melting.
• Minute rice: helps bind the filling and makes the peppers more satisfying. White or brown minute rice both work well.
• Beef broth: adds depth of flavor while cooking the rice. Look for low sodium varieties when possible.

Step-by-Step Instructions

Prep the Peppers:

Slice the tops off your bell peppers and carefully pull out the seeds and cores. Any leftover usable pepper bits from the tops can be diced up and saved to add to the filling. Bring a pot of water to a boil and submerge the hollowed peppers for about five minutes. You want them just starting to soften so they hold their shape. Drain and set aside to cool.

Sauté the Aromatics:

In a large skillet add olive oil and heat over medium-high. Toss in your diced onions and any leftover pepper pieces from the tops. Sauté for three or four minutes until the onions are see-through and everything smells sweet.

Brown the Beef:

Crumble in your lean ground beef and cook stirring often until no pink remains. This may take about five minutes. Drain any excess fat after cooking to keep the filling from getting greasy.

Season and Add Pepperoni:

Sprinkle on your seasoned salt onion powder garlic powder and Italian seasoning. Stir them into the beef to coat evenly. Add in your mini pepperoni slices and let those warm through for a minute so their flavor infuses the filling.

Mix in Sauce Rice and Broth:

To your skillet add marinara sauce minute rice and beef broth. Stir thoroughly to combine. Let everything simmer over medium heat until the rice is tender and most of the liquid has absorbed. This should take about five to seven minutes. Stir occasionally so the mixture does not stick.

Stuff and Top Peppers:

Arrange your pre boiled peppers in a baking dish so they stand upright. Carefully spoon the beef and rice mixture into each pepper packing it down gently. Sprinkle a generous handful of mozzarella cheese over each and top with extra pepperoni if you like.

Bake to Melting Perfection:

Place the dish on the bottom rack of a 350 degree oven. Bake for fifteen to twenty minutes until the cheese is bubbly and golden and the peppers are tender to a fork. Serve hot and enjoy your pizza makeover.

Bookmark

My favorite ingredient in this dish is the mini pepperoni which brings all the flavor of a classic pizza without overwhelming the peppers. My daughter loves helping stuff the peppers and sprinkling on the cheese so this recipe always feels like a fun family night.

Storage Tips

Store leftovers in an airtight container for up to four days in the refrigerator. Reheat gently in the oven or microwave until warmed through. Freezing is not recommended since reheated peppers tend to get watery and lose their texture.

Ingredient Substitutions

Craving a different protein Use ground turkey chicken or even sausage in place of beef. Skip the meat entirely and add mushrooms spinach or extra onions for a vegetarian twist. Provolone or smoked gouda can be swapped in for mozzarella for a richer flavor. Make them your own with olives jalapeños or even pineapple if you love a sweet and savory bite.

Bookmark

Serving Suggestions

Serve Pizza Stuffed Peppers with a crisp green salad or simple roasted veggies when you want a filling dinner. They also make excellent meal prep lunches and can be finished under the broiler for an extra golden cheesy top. For little ones cut the peppers in half after baking to cool them down and make them easier to eat.

A Bit of History

Stuffed peppers are a classic comfort food with roots in cuisines around the world from Mediterranean to Latin American traditions. This pizza version brings together Italian American flavors for a dish that bridges family food memories and today’s love of quick creative meals.

Common Recipe Questions

→ Can I prepare stuffed peppers in advance?

Yes, you can assemble the stuffed peppers ahead of time and keep them in the refrigerator for up to a day before baking. This makes for easy meal prep.

→ What pizza toppings work well inside the peppers?

Mix in favorites like mushrooms, black olives, jalapeños, spinach, or red onions for different flavors and textures.

→ Do different bell pepper colors affect the taste?

Yes. Red peppers are sweetest, yellow and orange are mild and sweet, while green peppers have a subtle bitterness. Mix them for extra variety.

→ Can I use a different meat for the filling?

Absolutely. Substitute ground beef with turkey, chicken, sausage, or create a vegetarian version with extra veggies instead of meat.

→ How do I avoid soggy peppers?

Don’t over-boil the peppers—just 3-4 minutes is enough. Also, drain any excess liquid from the filling before stuffing the peppers.