Pizza Stuffed Peppers Dinner

Bell peppers become an exciting vessel for all the classic pizza flavors in this easy and satisfying dinner. Tender bell peppers are stuffed with a savory mixture of seasoned ground beef, pepperoni, fluffy rice, and tangy marinara sauce. Each pepper is then topped with generous amounts of stretchy mozzarella and extra pepperoni before baking, creating a melty, cheesy bite that feels like pizza in a healthy, colorful package. This recipe comes together quickly with simple prep and allows for plenty of customization to suit your family’s favorite pizza toppings. It’s a vibrant, comforting weeknight meal sure to please everyone at the table.

When I first made this for a weeknight dinner, I was surprised how much my kids loved it. Now these stuffed peppers are a regular request whenever pizza night rolls around.

Ingredients

• Bell peppers: offer vibrant color and serve as natural cups for the filling choose firm peppers with shiny skin for the best texture
• Olive oil: provides a rich base for sauteing vegetables always use extra virgin for superior flavor
• Yellow onion: adds sweetness and depth look for onions with tight skin and no soft spots
• Mini pepperonis: lend authentic pizza flavor choose turkey pepperoni if you prefer less fat
• Ground beef: brings savory heartiness aim for 85 percent lean so the filling stays juicy without excess grease
• Seasoned salt: enhances overall flavor make sure it is fresh for the best punch
• Onion powder: boosts the aromatic base
• Garlic powder: adds subtle sharpness
• Italian seasoning: contributes signature herby pizza notes look for blends with oregano and basil
• Marinara sauce: keeps the filling moist use one with little added sugar for a healthier option
• Mozzarella cheese: gives the essential stretchy topping freshly shredded melts best
• Minute rice: cooks quickly with the filling either white or brown works well
• Beef broth: enriches the rice and ties the mixture together use reduced sodium if watching salt intake

Instructions

Prep the Peppers:

Remove the tops from the bell peppers and scoop out the seeds and membranes. Dice any pepper pieces from the tops to add to the filling. Boil the pepper shells in a large pot of water for about five minutes to soften them just enough for baking without losing their shape.

Sauté Aromatics and Brown the Beef:

Heat olive oil in a large skillet over medium high heat. Add the diced onion and reserved diced pepper and cook for four minutes until softened and fragrant. Crumble in the ground beef and cook thoroughly, stirring often until no pink remains. Drain excess fat for a lighter dish.

Season and Add Pepperoni:

Sprinkle in seasoned salt, onion powder, garlic powder, and Italian seasoning. Toss in the mini pepperoni slices and stir well so the spices and pepperoni infuse the beef mixture evenly.

Simmer with Sauce, Rice, and Broth:

Pour in the entire jar of marinara, the rice, and beef broth. Mix everything thoroughly and reduce heat to low for a simmer. Stir occasionally and cook until the rice is tender and most of the broth is absorbed, ensuring the mixture is moist but not soupy.

Stuff the Peppers and Assemble:

Arrange the parboiled bell peppers upright in a baking dish. Spoon the beef and rice mixture tightly into each pepper for generous servings. Top each with shredded mozzarella cheese and a few extra mini pepperonis for the perfect finish.

Bake to Perfection:

Place the baking dish on the bottom rack of the oven and bake at 350 degrees Fahrenheit for up to twenty minutes. Remove once the cheese is fully melted and bubbly and the peppers are fork tender yet still retain their shape.

I absolutely love the mozzarella topping on these peppers. One night my youngest insisted on extra cheese and now it’s a family rule. Some of the best evenings happen when we all customize our peppers with favorite pizza toppings and gather around the table.

Storage Tips

Let leftovers cool completely before storing to maintain texture. Keep stuffed peppers in an airtight container in the fridge for up to three days. To reheat, place in a covered baking dish with a splash of broth to keep them moist and warm in a 350 degree oven until heated through.

Ingredient Substitutions

Choose any bell pepper color you like or have on hand red, yellow, or orange give a sweeter taste, while green peppers are more traditional and slightly bitter. Swap ground beef with ground turkey or Italian sausage to shake up flavors. Use vegetarian pepperoni or omit it for a meatless option. If you don’t have Minute Rice, cooked long grain rice can be used but reduce the broth slightly.

Serving Suggestions

Top each pepper with fresh basil leaves or a sprinkle of grated parmesan just before serving for brightness. Serve alongside a crisp green salad or with crusty bread for extra comfort and balance.

These pizza stuffed peppers make a quick, comforting dinner that feels special but is easy to prepare. They store well and reheat beautifully for an effortless weeknight meal.

Common Recipe Questions

→ What type of bell peppers work best?

Any color bell pepper is suitable: red, yellow, and orange offer sweetness while green peppers provide a milder, slightly bitter taste.

→ Can I use another protein instead of ground beef?

Yes, ground turkey, chicken, or Italian sausage can be swapped in for a different flavor and protein option.

→ How do I keep peppers from becoming soggy?

Briefly boil the peppers to soften their texture but avoid overcooking before baking to retain their shape and firmness.

→ What other toppings can I add?

Classic pizza additions like mushrooms, black olives, diced ham, or sliced jalapeños work well before baking to boost flavor.

→ Is this dish freezer-friendly?

Yes, you can freeze the stuffed peppers before baking. Reheat them in the oven until warmed through and cheese is melted.

→ Do I need to cook the rice before stuffing?

No, the rice cooks with the sauce and broth inside the filling mixture during simmering, absorbing all the rich flavors.