Pizza Stuffed Peppers (Print version)

Tender bell peppers filled with beef, rice, marinara, pepperoni, and plenty of melted mozzarella.

# Ingredients:

For the peppers

01 - 4 large bell peppers, any color, halved lengthwise and seeded
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon kosher salt

For the pizza filling

04 - 1 tablespoon olive oil
05 - 1 lb (450 g) lean ground beef
06 - 1 small yellow onion, finely diced
07 - 3 garlic cloves, minced
08 - 1 1/2 teaspoons Italian seasoning
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
11 - 1 cup (185 g) cooked white rice
12 - 1 1/2 cups (360 ml) thick marinara or pizza sauce, divided
13 - 3/4 cup (85 g) chopped pepperoni or mini pepperoni, divided
14 - 1/4 cup (25 g) grated Parmesan cheese

For topping

15 - 1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
16 - 2 tablespoons sliced black olives, optional
17 - 2 tablespoons chopped fresh basil
18 - Pinch of red pepper flakes, optional

# Instructions:

01 - Preheat the oven to 400 F. Arrange the pepper halves cut side up in a 9 by 13 inch baking dish, brush with 1 tablespoon olive oil, and season with 1/4 teaspoon salt.
02 - Bake the empty pepper halves for 10 minutes, just until they begin to soften. If liquid pools inside them, carefully blot it with a paper towel.
03 - While the peppers bake, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and onion, then cook for 6-8 minutes until the beef is browned and cooked through. Drain excess fat if needed.
04 - Add the garlic, Italian seasoning, 1/2 teaspoon salt, and black pepper. Cook for 30 seconds, then stir in the cooked rice, 1 cup marinara, 1/2 cup pepperoni, and Parmesan. Simmer for 2 minutes so the filling thickens slightly.
05 - Spoon the hot filling into the pepper halves. Top each with the remaining 1/2 cup marinara, mozzarella, the remaining pepperoni, and olives if using.
06 - Bake uncovered for 18-20 minutes, until the peppers are tender and the cheese is melted and bubbling. Broil for 1-2 minutes for browned spots, then rest for 5 minutes and finish with basil and red pepper flakes.

# Good to know:

01 - Serve 2 pepper halves per person for a hearty dinner.
02 - Use thick marinara or pizza sauce so the filling does not become watery.
03 - Check pepperoni and sauce labels if cooking strictly gluten-free.

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