Pizza Stuffed Peppers Dinner

Bell peppers become the perfect container for all the comforting flavors of pizza in this delicious and simple dinner idea. Tender peppers are filled with a robust mixture of seasoned ground beef, pepperoni, fluffy rice, and zesty marinara sauce, then topped with melted mozzarella and extra pepperoni slices. Baking everything together allows the flavors to blend while giving the peppers just enough softness without losing their shape. It is an easy one pan prep that transforms familiar pizza toppings into a colorful, wholesome meal. Choosing different bell pepper colors adds variety to both presentation and taste, making this an ideal dish for busy weeknights with a family friendly twist.

When I first made these for a simple weeknight dinner, I was surprised how eagerly the kids devoured them. They now request these stuffed peppers every time pizza night comes around, which says it all about how satisfying they are.

Ingredients

• Bell peppers: Offer colorful natural bowls to hold the filling Choose firm peppers with smooth, shiny skin for the best texture
• Olive oil: Creates a rich base when sautéing vegetables Always opt for extra virgin for deeper flavor
• Yellow onion: Adds sweetness and a flavor foundation Select onions that feel firm with intact dry skins and no bruises
• Mini pepperonis: Bring classic pizza flavor Use turkey pepperoni if you want a leaner option without sacrificing taste
• Ground beef: Adds hearty savoriness Aim for 85 percent lean so the mixture stays juicy without being greasy
• Seasoned salt: Lifts all the flavors Make sure it is fresh to avoid stale, flat seasoning
• Onion powder: Enhances the aromatic base subtle but important
• Garlic powder: Introduces a gentle sharpness that complements savory notes
• Italian seasoning: Delivers the familiar herby profile associated with pizza Look for blends that include oregano and basil prominently
• Marinara sauce: Keeps the filling moist and flavorful Go for low sugar varieties to keep it healthier
• Mozzarella cheese: Gives that essential gooey and stretchy pizza topping Freshly shredded melts best for texture and flavor
• Minute rice: Cooks quickly with the filling White or brown rice will work according to preference
• Beef broth: Enriches the rice cooking liquid and ties flavors together Reduced sodium is ideal if watching salt intake

Instructions

Prep the Peppers:

Remove the tops of the bell peppers and carefully scoop out all the seeds and white membranes without tearing the walls. Dice any of the pepper pieces from the tops to incorporate into your filling for extra flavor. Bring a large pot of water to a boil and submerge the hollowed peppers for about five minutes. This tenderizes the peppers just enough to soften the bite for baking while keeping their structure intact so they hold the filling well. Drain and set aside.

Sauté Aromatics and Brown the Beef:

Warm olive oil in a spacious skillet over medium high heat. Add the diced onion and the reserved diced bell pepper from the tops. Cook these for about four minutes until softened and fragrant, stirring frequently to avoid browning or burning. Add the ground beef in small crumbles and cook thoroughly, stirring often to break it apart and ensure even browning. Continue until no pink remains. To keep the dish lighter, drain off any excess fat before proceeding.

Season and Add Pepperoni:

Sprinkle the browned meat mixture evenly with seasoned salt, onion powder, garlic powder, and Italian seasoning. Stir well to coat all the beef and vegetables with the spices. Toss in the mini pepperoni slices and stir again until everything is evenly mixed. This step ensures the filling has that unmistakable pizza flavor throughout.

Simmer with Sauce, Rice, and Broth:

Pour the entire jar of marinara sauce into the skillet along with the minute rice and beef broth. Stir to fully combine all ingredients and reduce heat to low. Let the mixture simmer gently, stirring every few minutes, until the rice is tender and has absorbed almost all of the liquid. The filling should be moist but not soupy, with the rice plump and flavorful.

Stuff the Peppers and Assemble:

Stand the parboiled bell peppers upright in a baking dish large enough to hold them comfortably. Spoon the beef and rice filling into each pepper, pressing the mixture down lightly to fill them completely and neatly. Generously sprinkle shredded mozzarella cheese on top of each stuffed pepper and add a few extra mini pepperoni slices for visual appeal and added flavor boost.

Bake to Perfection:

Place the baking dish on the lowest oven rack and bake at 350 degrees Fahrenheit for up to twenty minutes. Pull the peppers when the mozzarella has melted fully and is bubbly and golden, and when the peppers are tender enough to pierce easily with a fork but still hold their shape without collapsing.

I especially love how the melted mozzarella crowns each pepper. I remember a night when my youngest kept asking for extra cheese on top and now that is the rule rather than the exception. The best nights are the ones where everyone builds their own pepper with favorite pizza toppings for a custom meal experience.

Storage Tips

Allow the stuffed peppers to cool completely before storing to prevent condensation from making them soggy. Place them in an airtight container and refrigerate for up to three days. When reheating, arrange them in a baking dish covered loosely and add a splash of broth to keep the filling moist. Warm in the oven at 350 degrees until heated through and cheese is bubbly again.

Ingredient Substitutions

Any bell pepper color works so feel free to choose your favorite or what you have on hand. Ground beef can be swapped for ground turkey or Italian sausage to change the flavor profile and leaner options. Vegetarian pepperoni or a meat free version without pepperoni works well for a meat free alternative. If you do not have minute rice, cooked long grain rice can be used; just reduce the broth quantity slightly because pre cooked rice will not absorb as much liquid.

Serving Suggestions

Add fresh herbs such as torn basil leaves or a sprinkle of finely grated parmesan cheese right before serving to brighten the dish. Pair the stuffed peppers with a crisp green salad for a light contrast or serve with warm crusty bread to soak up extra marinara sauce, transforming the meal into comfort food perfection.

These pizza stuffed peppers are a crowd pleasing, easy weeknight dinner that turns favorite pizza flavors into a balanced meal. They reheat well and make great leftovers for busy nights.

FAQs About This Recipe

→ What type of bell peppers work best?

Any color of bell pepper can be used. Red, yellow, and orange peppers add sweetness, while green peppers offer a milder, slightly bitter taste.

→ Can I use another protein instead of ground beef?

Yes, ground turkey, chicken, or Italian sausage can be used for a different flavor and texture profile.

→ How do I keep peppers from becoming soggy?

Parboil the peppers briefly to soften without losing shape, then bake just until tender but firm to avoid sogginess.

→ What other toppings can I add?

Classic pizza toppings like mushrooms, black olives, diced ham, or sliced jalapeños work well when added before baking.

→ Is this dish freezer-friendly?

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

→ Do I need to cook the rice first?

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