Pizza Stuffed Peppers Dinner (Printer-Friendly)

Bell peppers filled with beef, pepperoni, rice, marinara, and mozzarella baked to cheesy perfection.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, orange, or green), tops removed and seeds discarded
02 - 1 medium yellow onion, diced

→ Proteins

03 - 450 grams (1 lb) ground beef, 85% lean
04 - 100 grams (3.5 oz) mini pepperoni slices

→ Dairy

05 - 120 grams (4 oz) shredded mozzarella cheese

→ Pantry

06 - 1 tablespoon extra virgin olive oil
07 - 1 teaspoon seasoned salt
08 - 1 teaspoon onion powder
09 - 1 teaspoon garlic powder
10 - 1 teaspoon Italian seasoning
11 - 1 cup (approx. 200 grams) instant white rice
12 - 240 ml (1 cup) beef broth, reduced sodium preferred
13 - 375 ml (12.7 oz) marinara sauce with minimal added sugar

# Steps to Follow:

01 - Remove tops from bell peppers, discard seeds and membranes. Dice reserved pepper tops for filling. Boil pepper shells in water for 5 minutes to slightly soften without losing shape.
02 - Heat olive oil in a large skillet over medium-high heat. Add diced onion and reserved diced pepper tops; cook for 4 minutes until softened and fragrant. Add ground beef, breaking it up and cooking until no pink remains. Drain excess fat.
03 - Stir in seasoned salt, onion powder, garlic powder, and Italian seasoning. Add mini pepperoni slices and combine thoroughly to evenly distribute flavors.
04 - Pour marinara sauce, instant rice, and beef broth into skillet. Stir to combine. Reduce heat to low and simmer, stirring occasionally, until rice is cooked and liquid is mostly absorbed, creating a tender but not soupy mixture.
05 - Arrange parboiled peppers upright in a baking dish. Fill each pepper tightly with beef and rice mixture. Top generously with shredded mozzarella and a few extra mini pepperoni slices.
06 - Place baking dish in oven preheated to 350°F (175°C). Bake on bottom rack for up to 20 minutes until cheese is melted, bubbly, and peppers are fork-tender but intact.

# Extra Suggestions:

01 - Parboiling peppers prevents sogginess while ensuring tenderness.
02 - Shredding mozzarella fresh provides better melt and stretch.
03 - Taste filling before stuffing to adjust seasoning to preference.
04 - Leftovers keep up to 3 days refrigerated; reheat covered with a splash of broth at 350°F until warmed through.

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