Pizza Stuffed Peppers Dinner

Bell peppers stuffed with all the familiar flavors of pizza make for a satisfying and colorful dinner that is both fun and filling. This recipe combines seasoned ground beef, pepperoni, fluffy rice, and marinara sauce inside tender bell peppers, all topped with melty mozzarella cheese and baked until bubbly. It’s a great way to enjoy pizza flavors while sneaking in extra vegetables, perfect for a weeknight meal that the whole family will love.

When I first made these stuffed peppers on a whim, my kids were instantly hooked and have asked for them at every pizza night since. It quickly became one of our goto dinners because it feels special but is so simple.

Ingredients

• Bell peppers: offer a variety of vibrant colors and serve as natural containers choose firm peppers with shiny skin for the best texture
• Olive oil: provides a rich base to sauté vegetables always use extra virgin for its superior flavor
• Yellow onion: adds sweetness and depth to the filling look for fresh onions without soft spots
• Mini pepperonis: bring classic pizza flavor turkey pepperoni is a great option for a leaner choice
• Ground beef: is the hearty base of the filling go for 85 percent lean to keep the mixture juicy but not greasy
• Seasoned salt: enhances the flavor profile of the filling make sure yours is fresh for better taste
• Onion powder: adds aromatic depth
• Garlic powder: gives a subtle pungency that rounds out the taste
• Italian seasoning: delivers that signature herby pizza note seek blends with oregano and basil prominently
• Marinara sauce: keeps the filling moist and punchy choose one with minimal added sugar to keep things lighter
• Mozzarella cheese: gives that essential stretchy, gooey topping freshly shredded melts best
• Minute rice: cooks quickly right in the filling both white and brown fine look for fresh packets
• Beef broth: enriches the rice and ties flavors together reduced sodium is good if watching salt

Instructions

Prep the Peppers:

Start by removing the tops from the bell peppers and carefully scoop out the seeds and membranes to create hollow vessels. Dice any pepper pieces you saved from the tops to add into your filling for added flavor and texture. Boil the pepper shells in a large pot of water for approximately five minutes. This softens them just enough so they bake tender without losing their shape during cooking.

Sauté Aromatics and Brown the Beef:

Heat olive oil in a large skillet over medium high heat and add the diced onion along with the reserved diced pepper pieces. Cook for about four minutes until softened and fragrant. Add the ground beef, breaking it apart with a wooden spoon. Cook thoroughly, stirring frequently to ensure even browning and no pink remains. Drain any excess fat from the pan to keep the filling lighter.

Season and Add Pepperoni:

Sprinkle in the seasoned salt, onion powder, garlic powder, and Italian seasoning evenly over the beef mixture. Toss in the mini pepperoni slices and stir so the spices and pepperoni flavor meld throughout the filling. This seasoning mix creates a rich, savory base with classic pizza notes.

Simmer with Sauce Rice and Broth:

Pour the entire jar of marinara sauce into the skillet along with the rice and beef broth. Mix everything together thoroughly. Turn the heat to low and let the mixture simmer gently. Stir occasionally to prevent sticking. Cook until the rice is fully cooked and has absorbed almost all the broth, resulting in a tender but not soupy filling.

Stuff the Peppers and Assemble:

Arrange the parboiled bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper firmly to fill them completely. Generously top each one with shredded mozzarella cheese and for the finishing touch, add a few extra mini pepperonis on top for visual appeal and extra flavor.

Bake to Perfection:

Place the baking dish on the lower rack of your oven preheated to 350 degrees Fahrenheit. Bake for up to twenty minutes, or until the cheese is fully melted, bubbly, and slightly golden, and the peppers are fork tender but still holding their shape. Remove and let cool briefly before serving.

One of my favorite parts is the mozzarella topping. My youngest child once asked if we could have extra cheese on top and now it is nonnegotiable in our house. The best nights are when everyone builds their own with favorite toppings making it a fun interactive dinner.

Storage Tips

Allow leftover stuffed peppers to cool completely before transferring to airtight containers. Store in the refrigerator for up to three days. When reheating, place peppers in a casserole dish covered with foil and add a splash of broth to keep them moist. Bake at 350 degrees until warmed through and bubbly.

Ingredient Substitutions

Any bell pepper color works so feel free to pick your favorite or what you have on hand. Ground turkey or Italian sausage can replace the beef for a twist. Choose vegetarian pepperoni or skip the pepperoni for a meat free version. If you lack Minute Rice, substitute with cooked long grain rice using less broth to avoid excess moisture.

Serving Suggestions

Garnish with fresh basil leaves or a sprinkle of grated Parmesan cheese just before serving to brighten the dish. Pair with a crisp green salad or garlic bread to round out the meal for a comforting and balanced dinner.

These pizza stuffed peppers are an easy, family friendly weeknight dinner that reheats well. Customize fillings and toppings to make them your own.

Common Questions About Recipes

→ What type of bell peppers work best?

Any color bell pepper is suitable. Red, yellow, and orange offer sweetness, while green peppers provide a classic mildly bitter flavor.

→ Can I use another protein instead of ground beef?

Yes, ground turkey, chicken, or Italian sausage make great alternatives adding different flavors and textures.

→ How do I keep peppers from becoming soggy?

Briefly boiling the peppers softens them just enough for baking without losing shape, helping retain a firm but tender texture.

→ What other toppings can I add?

Classic pizza toppings like mushrooms, black olives, diced ham, or sliced jalapeños can be added before baking for extra flavor.

→ Is this dish freezer-friendly?

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

→ Do I need to cook the rice before stuffing?

No, the rice cooks within the filling mixture as it simmers with broth and marinara, absorbing all flavors.