Pizza Stuffed Peppers Bake

Pizza stuffed peppers bring all the best pizza flavors together in a cozy veggie package. These peppers are loaded with a cheesy, savory mix that gives you the satisfaction of pizza night but with extra vegetables in every bite. The recipe comes together easily and is endlessly customizable depending on your favorite toppings and what you have in your fridge.

When I first realized how easy these were to assemble my picky eater declared them better than delivery pizza and started helping me make them

Ingredients

• White rice: adds body and heartiness be sure to cook it so each grain stays fluffy and not mushy
• Marinara sauce: brings classic pizza flavor look for one with simple ingredients and no added sugar
• Shredded mozzarella: melts beautifully and makes the whole dish gooey whole milk mozzarella is best for richness
• Freshly grated Parmesan: adds sharpness and a salty bite grating it yourself gives stronger flavor
• Mini pepperoni: offers big flavor in every bite you can use turkey or regular
• Garlic powder: provides a savory background note look for fresh smelling powder not an old tin
• Fresh basil: brings freshness tear or chop right before using for max aroma
• Large bell peppers: serve as the perfect edible vessel choose ones that look glossy with firm walls

Step-by-Step Instructions

Prep the Rice:

Cook your rice using package directions for fluffy grains Do not overcook as it will continue to soften in the oven

Blanch the Peppers:

In a large pot boil salted water Add the hollowed out peppers and cook about twelve minutes until they are just barely fork tender Drain well so no extra water remains

Mix the Pizza Filling:

In a large bowl combine warm cooked rice three quarters of your marinara half your mozzarella all your Parmesan most of the pepperoni and all the garlic powder and basil Stir until everything is fully integrated Taste for seasoning and add salt and pepper as needed

Stuff and Layer:

Arrange your peppers in a baking dish upright Spoon the filling into each pepper pressing down gently but do not smash it Add a bit more marinara and then sprinkle with the remaining mozzarella Top each with a few more mini pepperoni for that classic look

Bake to Bubble:

Place in a preheated oven at three hundred fifty degrees Bake fifteen to seventeen minutes or until the cheese is melted and bubbly and peppers are hot all the way through Let cool a few minutes before serving so the filling sets slightly

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I love using bright red peppers for their sweet flavor and vivid color I always remember my son picking out each mini pepperoni before taking a big gooey bite and laughing about it together at the table

Storage Tips

Pizza stuffed peppers are ideal for meal prep Cool any leftovers fully before storing in a sealed container They will keep well up to four days in your refrigerator For longer storage wrap tightly and freeze up to three months When ready to reheat bake at three hundred fifty degrees straight from the refrigerator or let thaw overnight if frozen If microwaving place a damp paper towel over the top to keep moisture in

Ingredient Substitutions

You can use brown rice or even cooked quinoa in place of white rice For a more veggie heavy option skip the rice and add extra chopped mushrooms or spinach Use your choice of sausage chopped cooked chicken or go plant based with vegan cheese and sliced olives For dairy free swap out mozzarella and Parmesan for vegan cheese shreds

Serving Suggestions

Pair your pizza stuffed peppers with a crisp green salad and a quick vinaigrette Garlic bread on the side makes it extra fun for bread lovers For a real weeknight feast slice the peppers in half and let everyone dip in extra marinara at the table

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Cultural and Historical Context

Stuffed peppers have Mediterranean and Eastern European roots with lots of comfort food history The pizza spin on this recipe is a clever American update for pizza fans looking for something lighter or gluten free I love how this dish mixes those classic traditions with modern pizza night fun

Common Recipe Questions

→ Can I use different colored bell peppers?

Absolutely! Red, yellow, orange, or green bell peppers all work well. Each will give a slightly different flavor and sweetness.

→ Is it possible to make these vegetarian?

Yes! Simply omit the pepperoni and add more vegetables like mushrooms, olives, or spinach to suit your taste.

→ What is the best cheese for stuffing?

Mozzarella is classic for meltiness, but you can also include provolone, cheddar, or extra Parmesan for more intense flavor.

→ Can I prepare the peppers in advance?

You can stuff the peppers and refrigerate them ahead of time. When ready to serve, bake as directed, adding a few extra minutes if cold.

→ What type of marinara sauce works best?

Use your favorite jarred marinara or homemade sauce. Choose one with robust flavor and simple, quality ingredients for best results.