Pizza Stuffed Peppers Dinner (Printer-Friendly Version)

Bell peppers stuffed with a savory mix of beef, pepperoni, rice, marinara, and mozzarella, baked till melty.

# Ingredients Needed:

→ Vegetables

01 - 4 large bell peppers (any color), tops removed, seeded
02 - 1/2 cup diced bell pepper pieces from tops
03 - 1 medium yellow onion, diced

→ Proteins

04 - 450 grams (1 pound) ground beef (85% lean)
05 - 60 grams (2 ounces) mini pepperoni slices

→ Grains

06 - 125 ml (1/2 cup) uncooked Minute Rice

→ Dairy

07 - 120 grams (1 cup) shredded mozzarella cheese

→ Liquids and Sauces

08 - 240 ml (1 cup) marinara sauce
09 - 240 ml (1 cup) beef broth, reduced sodium preferred
10 - 15 ml (1 tablespoon) extra virgin olive oil

→ Spices and Seasonings

11 - 1 teaspoon seasoned salt
12 - 1/2 teaspoon onion powder
13 - 1/2 teaspoon garlic powder
14 - 1 teaspoon Italian seasoning

# Step-by-Step Directions:

01 - Remove tops, deseed peppers, and dice pepper tops to reserve. Boil pepper shells in a large pot of water for 5 minutes to soften without losing shape. Drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add diced onion and reserved pepper pieces; sauté for 4 minutes until fragrant and softened. Add ground beef and cook thoroughly until no pink remains, stirring frequently. Drain excess fat.
03 - Add seasoned salt, onion powder, garlic powder, and Italian seasoning to the beef mixture. Stir in mini pepperoni slices, mixing evenly to combine flavors.
04 - Pour marinara sauce, uncooked rice, and beef broth into the skillet. Stir to combine and reduce heat to low. Simmer, stirring occasionally, until rice is tender and liquid is mostly absorbed, approximately 15 minutes.
05 - Place parboiled peppers upright in a baking dish. Spoon beef and rice filling into each pepper, packing firmly. Top evenly with shredded mozzarella and a few extra mini pepperoni slices.
06 - Bake assembled peppers at 350°F (175°C) on the oven's bottom rack for 15–20 minutes until cheese melts and peppers are tender yet intact.

# Helpful Hints:

01 - Parboiling peppers prevents sogginess while ensuring tenderness. Adjust seasoning before stuffing to suit taste preferences.
02 - Use freshly shredded mozzarella for superior melt and stretch.
03 - This dish can be frozen before baking; thaw and bake until heated through and cheese bubbles.

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